Scratches
By VicentaLakin
I would like to introduce you today to my family, who is very fond of it, as well as to my family's traditional culinary culinary culinary part. Look at it, it's red, it's soft, it's fragrance, it's drinkable, it's cooking, it's popular in Ziru and in the northeast, it's a regular meal for many people. It's like "cracky" for the skin, and then it's a swirl, it's easy, it's good, it's good, it's good, it's a little touch of flavour and fire control, so let's see。
Recipe Recommendations
- pork loin art. 1
- vegetable oil appropriate amount
- green pepper one
- onion half an
- carrots half a
- soy sauce 1 scoop
- cooking wine 1 scoop
- salt 1 scoop
- starch 2 tablespoons
- eggs one
- vinegar 1 scoop
- soy sauce half a spoonful
- white sugar half a spoonful
- water half a bowl
- onion 1 segment
- Jiang 1 tablet
- garlic 1 clove
Steps for Scratches
1
Prepare all kinds of material. Precious peppers and onions can also be replaced with peppers。
2
Pickled meat: The ridge is cut into a fine and long portion of the index finger, wine, raw and salted, salted for 10 minutes。
3
Preparation: Pickled meat with peppers, carrots and slices of onions cut to shreds。
4
Flavour juice: Pumping raw, vinegar, sugar, old and water into small bowls and adding starch to it. The role of vinegar is to deplete, taste, sugar and raw for fresh, old-fashioned colours。
5
Add the platinum to it, and then the juice will be made. Put it aside and use it again so that the starch doesn't sink at the bottom of the bowl, which affects the effect of the tuning。
6
Hanging: Then add starch and eggs to the salted meat and grab it。
7
(b) Flaming: A suitable amount of soybeans oil is added to the small pot, 70% of the heat (around 200 degrees) is burned, and the meat is fed into the pot. In the course of the blast, the chopsticks should be drawn so as not to bind the parts together。
8
The skin changes, the pattern is fixed and the excess oil is controlled with kitchen towels。
9
Put the meat back in the pot, blow it up again, blow it up to the surface and extract controlled oil. My little friend prefers to blow up to this level, so if he drinks, he can make the meat more hot and chew his head。
10
A little bottom oil is left in the frying pan, and onions, peppers, carrots are pouring in, and the fire is going to fall out。
11
Twist: pour in the juice, flip over and make the sauce sticky。
12
Put the fried piece of meat in the pot, and the fire boils fast, sooted. Make sure it's fast. Make sure the sauce doesn't get soft。
13
Get out of the pan and you can eat it at the table。Scratches Make Tips
The method used to determine the temperature of oil is white bubbles, typically 90 - 120°C, or 30 - 40% heat; the surface rolls, with a small amount of green smoke, usually 50 - 60% heat, or 150 - 180°C; the surface is calm, with a large amount of smoke coming out, about 78% heat and 200 - 240°C. But it's not good for health to use smoke oil, so it's better to keep the temperature at 60-70% before it comes out。