Kyo-su curry
By VicentaLakin
The family is particularly fond of this dish, kyosa meat, a very well-known dish, which is one of the classics in Beijing. It is made of pork and thin meat, supported by sweet pasta, onions, ginger and other spices, and made of “soy-blow” of one of the “six blasts” specialty north. When you're cooking, you're sweet, the sauce's fragrance and the flavor is unique。
Recipe Recommendations
- lean meat appropriate amount
- dried tofu appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- soybean paste appropriate amount
- starch appropriate amount
- salty fragrance
- fried
- ten minutes
- simple
Steps for Kyo-su curry
1
The finished chart。
2
A proper amount of pork, thin meat, cold meat, good silk。
3
Add a proper amount of wine。
4
Right sugar, raw smoke, starch。
5
Put in a proper amount of oil, evenly caught。
6
Cut the cucumber carrots。
7
Dry tofu leather is prepared and put in a proper amount of cucumbers carrots。
8
Slash it from the side, slash it。
9
Put it in the container。
10
It's oily in the pot。
11
40% of the oil is hot。
12
Add the right amount of sugar, the big northeast sauce, a little bit of old smoke, and make a pot。
13
The finished chart。