Pot meat
By VicentaLakin
Sour, sweet, sweet, beautiful color, a home-cooked pot of meat
Recipe Recommendations
- tenderloin appropriate amount
- potato starch appropriate amount
- qingshui appropriate amount
- salt optional
- mature vinegar three scoops
- white sugar three scoops
- soy sauce a small spoonful
- sweet and sour
- fried
- half an hour
- simple
Steps for Pot meat
1
The spinal pelvis is thin。
2
Cut from the middle。
3
Put it in the container。
4
A little salt adds to the base taste. This one is based on your taste. Potato starch, a little water。
5
Grab it。
6
The oil in the pan is 50% hot, and the stubble meat is blown up in one piece。
7
Three spoons of vinegar, three spoons of sugar (like dessert, with a little extra), a small spoon of raw water, and a spoon of fresh water for sugar juice。
8
It's going to blow up and get out。
9
The oil temperature rises to 70% heat, and the meat tablets fall into the oil and explode。
10
It's been blown up to gold。
11
Onion ginger, garlic, carrots。
12
It's a little hot in the bottom of the pot, and it's hot in the sugar sauce。
13
Blasted ricket in。
14
Onion, carrot in。
15
It's flat and flat。
16
The finished product。
17
The finished product。