Come back to the pot

The casserole is the most common home food in the canteen. It has a unique taste, is fat and is not tired. I have to order it every time I eat outside. There is also a slight difference in practice, as dietary habits vary from one place to another, and so do spices. I'd like to share my approach with you today, which may be different from the real ones, but it's the same as the fragrance。

Recipe Recommendations

pork 400g
garlic sprouts 80g
ginger 35g
green onions 35g
garlic cloves of 3
pepper 1g
cooking wine 30g
soy sauce 15g
sweet sauce 10g
Pi County bean paste 15g
white sugar 3g
Guanli balsamic vinegar 1g
Carp rapeseed oil appropriate amount

salty and fresh
fried
three-quarters of an hour
ordinary

Steps for Come back to the pot

It's best to get food ready, get a two-slash, garlic seed, onions, ginger, garlic slices。

Pork washing cleans up the water and the skin is drained into hot and smoked pots, burning in gold, in order to remove the fur from the skin and to remove the smell。

The whole piece of pork, which is washed clean, is placed in the pan, with a proper amount of cold water, and in onion, half of the ginger, pepper, and wine。

The cooker chooses the soup function for half an hour。

We'll fix the sauce when we're stewing, and we'll evenly mix the sweet pasta with raw。

Cooked meat is cooled in cold water (scripts can be fully inserted into pork, which means cooked)。

When it is completely cooled, dry water is extracted and sliced thinly, it must be dried, otherwise the oil explodes。

The cooker chooses the hot pot for the fried function and pours it into the appropriate vegetableseed oil。

It's so hot that it pours into the meatloaf。

In addition to the soybean sauce, it will be colored and then refilled with ginger and garlic。

And then the sauce that's made before it goes down is turned a few times。

It's enough to add garlic seed, sugar, and vinegar to die of garlic。

The finished product。

The colours are good for dinner。