Pot meat
By VicentaLakin
In the northeast, we have a family-known dish called pancake, which you must order every time you go to a restaurant and comment on how well the restaurant is made. It's not bad for the northeast, but it's good for the northeast. It eats the skin, which is soft, sweet, sour, sweet and sour, and makes you forget that it's the first dish in the northeast。
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- senior
Steps for Pot meat
1
Prepare your food。
2
Onions, ginger, carrots cut silk。
3
Sliced silk and fragrance leaves for a while in the water。
4
The pig's ridge is cut to about four millimeters。
5
A few strokes with a knife and a broken rib are made to eat the flesh more tender。
6
The meat is placed in a small basin with half a spoon of salt and a spoon of wine for five minutes。
7
The ratio of potatoes to water is 1:1 and evenly mixed with a little edible oil (don't mind if I scratch my hands, as is the case in hotels)。
8
Put the piece of meat in the starch paste, and the paste on it picks up the piece and doesn't flow down, which means that the percentage of starch is right。
9
When the boiler is 60% hot (with chopsticks and little bubbles), it's fried in meat. I'm a little fried, and I'm getting it out when I'm low。
10
When the oil warms up to 70% of the heat, all of them blow up again, about 15 of them。
11
Make a bowl of sugar juice: five spoons of sugar, two spoons of rice vinegar, half of a spoon of vinegar, a proper amount of fresh water to mix and two spoons of water starch to mix。
12
Add a small fire of gravy to the pot。
13
Dropped meat chips and onions, carrots, and the fire quickly rolled over with the juice。
14
The skin is soft, the flesh is soft, it's sour, it's so sweet, it can't be forgotten。
15
It's for a guest from abroad。Pot meat Make Tips
One, the proportion of juicy juice, the amount given in my recipe is in the form of a key, about 60 grams of sugar, about 25 grams of rice vinegar, 5 grams of corn starch and 10 grams of corn starch, to add the appropriate amount of clean water to make it a rarer sap. Two or two recurrences cannot take too long, 15 seconds, and too long will dry up. 3. This dish does not appear to be complicated, but it is not easy to do it, with meat paste, fried meat, remoulding, sugar and vinegar, and last-termed fire and speed, affecting the dish, which everyone needs to practice and feel over and over again。