Yuzu's meat
By VicentaLakin
Brown, yellow, sweet, mouthy scum. Sour sweets are a little bit like twigs, a little different from twigs, and sour sweets have a unique smell of pepper, and it really resonates。
Recipe Recommendations
- pork belly the seventy-two
- green vegetables si ke
- fungus a small handful
- salt appropriate amount
- pickled chili several
- onion appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Yuzu's meat
1
We'll have five flowers, seven or eight cuisine, soft wooden ears, a proper amount of garlic, and four or five peppers。
2
Five flowers cut thin, put in a bowl. A little salt, pepper powder, a little spoonful of wine, an egg, a proper amount of starch。
3
The club and the leaves are separated. Slice slices, pepper chops, onions cut into horse ears。
4
There is a lot of mud in the wood, slowly cleaning up, and more water cleaning up. Because I'm wild, so I'll sort it out。
5
Two and a half spoons of sugar, a half spoon of wine, a small spoon of salt, a spoon of vinegar, water starch and half a bowl of water for sap. (You don't have to put ketchup in here to make it taste bad. It's not a ketchup。
6
The boiler was filled with broad oil and, when it reached 80% heat, the pieces of meat were put in one by one and made into light yellow. The oil in the pot continues to heat up the fire, and the meat slices are blown into gold. So the oil from the bouquets of flesh has been fully infiltrated。
7
Leave oil in the pan, put pepper in the pot, put garlic in it and make it smell。
8
Then put the green pole, and Mue-il went in and made a few rounds, and the meat and leaves went in and out。
9
I ended up in good soup juice, flipping out the pan。
10
Make a map。
11
Make a map。