Sweet sour meat
By VicentaLakin
It's an online Shanghai-style dish, of course, it's not real, it's just fur. The master also introduced an Italian-style vinegar and bought something like it. It's really good, it tastes like Tang's curry sweet, trying to make bouquets, and it tastes amazing。
Recipe Recommendations
- pork belly 约400 grams
- refined salt 1 tsp
- ginger 6 tablets
- rice wine 1 tablespoon
- red onion 2 capsules
- rock sugar 10 grams
- brown sugar 1/2t of
- soy sauce 2 tablespoons
- pepper 1/3 teaspoon
- balsamic vinegar
- sweet and sour
- burn
- an hour
- senior
Steps for Sweet sour meat
1
Five flowers are unfrozen and put in cold water, with a small spoon of salt, which is modulated and immersed for about 20 minutes to remove the smell of snow。
2
In cold water, six gingers and a large spoon of rice wine are released, waiting to boil。
3
And while the water's burning, we're going to have the ginger 5-6 large slices, the red onions。
4
After burning for about three minutes, the meat comes out of a hot pot to wash up。
5
Let's start the pot. Let's get the meat out。
6
Then the pot, the fire, the ginger 5-6, the red onions 2 and the ice cream 10 grams。
7
Burn the ice sugar。
8
Put it in five flowers, turn it over for a minute, add it to the water and make two large spoons, a one-second spoon of red sugar, a third spoon of pepper powder, a key of rice wine and a few permutations of balsamicVinegar2。
9
The pressure cooker is pouring in for about 25 minutes。
10
When the time comes to insert meat with chopsticks, it's easy to pass and it's soft。
11
And then you pour it in the pot, and the fire gathers juice, and you add the bloated palsamicVinegar1/2 spoons, and you burn it to the thick。Sweet sour meat Make Tips
I. Any person who is jealous of beetery and is bound to volatilize after a high temperature of burning will have less acidity, so that a proper amount of vinegar is put on fire or off fire to maintain the acidity of the original requirement; II. The colour of the vinegar is deep, and it is basically no longer used; and III. The spoons, spoons and cups that I use in any food such as cooking, baking, etc., are used in international utensils, which are not the spoons and cups that we normally use at home or in restaurants to prepare and carry drinks and food。