Red Dice Pork
By VicentaLakin
I BOUGHT THREE T-BONE PORK CHOPS, CUT THE LARGE PIECES OF MEAT DOWN TO MAKE THE MAIN COURSE, AND THEN I MANAGED TO DEAL WITH THE REMAINING SIDE CORNER, SO I THOUGHT ABOUT THE DICE STEAK, AND I USED IT TO DO IT, WHICH WAS DELICIOUS AND NOT OLD. BESIDES, IT'S A FRAGRANCE TO FRY MEAT WITH AN IRON CASSEROLE, NOT ONLY TO KEEP IT WARM, BUT ALSO TO FRY IT。
Steps for Red Dice Pork
1
The boiler is oiled on the floor, the fire is in the fire, the meat is in the pot, and the meat surface is distributed equally with salt and pepper。
2
And when the flesh in the end has the scent, it flips, and so does the salt, the pepper, the pepper, and it burns。
3
Turn it around, put it in the fire for a minute to no-blood-free water, flip it over, put it in the fire to the meat, gather the fire, leave the meat in the pot for about three minutes, then the meat will be cooked, the meat will be ready and the pot will not be washed。
4
One bowl, two large spoons of red wine, one large spoon of raw water, one large spoon of taste, one large spoon of pepper, one small spoon of pepper, one large spoon of platinum, one large spoon of sugar, one large spoon of powder, one large spoon of sesame oil。
5
Celery slashes and onions cut。
6
Cut the flesh from the meat that just fried to the ground, about two centimeters long。
7
The boiler is hot, with about a spoon full of oil, pours into the celery and onions, flips fast, sets salt at around a quarter spoon and black pepper at around a quarter。
8
Put the vegetables aside and add meat to the vegetables, leave room, mix the boiler a few more times, pour it into the empty space, mix it constantly with a pot shovel, burn it to a big bubble, and gather fire。
9
The whole pan is even, done, out. Come on, Enjoy!Red Dice Pork Make Tips
One, the pork must be cooked, as it is said, and the raw pork must not be eaten; two, the pork and the steaks must not be said; two, the pork and steaks must be made from a cast iron pan for longer periods of time, and the boiler is enough; three, the pork or steaks must not be overcooked with fire, usually two or three times each time, and when the fire is out, the meat must not be taken out and the rest of the iron pot must continue to be cooked; four, red meat with red wine and white meat with white wine, as if it were a law, so when the pot is made, the pen is red; and five, the spoons, spoons and cups used by the penners for cooking, baking, etc., in any food book, are used in international instruments, not the spoons and cups and cups that we normally use in our homes or restaurants to make and drinks and food。