Sugar Jelly Ridge
By VicentaLakin
# A sour sweet appetizer #
Recipe Recommendations
- pork loin half a
- refined salt
- cooking wine a spoonful
- white sugar two spoons
- concentrated orange juice a spoonful
- tomato sauce 80g
- corn starch a
- ordinary flour second place
- Aluminum-free baking powder 5g
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Sugar Jelly Ridge
1
I used half a piece of pork。
2
Slice a centimetre thick, then strip。
3
Add half a spoonful of salt, a spoonful of wine to stick, and make it five minutes。
4
Fry paste: the ratio of flour to maize starch is 2:1, ordinary flour is two (two by hand), corn starch is one (hand by hand) and five grams of aluminum-free bubble is used to smooth it。
5
The water is then added to each other, and it's mixed with the hand and the bottom until it's smooth, it grabs the drop, it can't be too thin, it's too thin and uneven, it's too dry to feel too much, and it's finally a little more edible。
6
Put the meat in the face and take a look at it, just like this level of flatness。
7
Let's get a sugar juice, two spoons of white sugar, a little salt, a spoon of white vinegar, half a spoon of vinegar, a spoon of orange juice。
8
The boiler starts to fry when it's 40% hot。
9
It will blow up slowly for about three minutes, and the face will turn into gold。
10
When the oil rises to 60-70% heat, it goes down and blows up again, about 10 seconds, which makes the meat even more fragrance, even if the sticking is still delicious。
11
Tomato sauce in the pot。
12
The addition of Jell-O continues to enrich the juice with a small amount of edible oil, which fully integrates it with the oil。
13
It's going down into meat bars, and it's going to flip fast, and it's going to hang on it evenly。
14
Out of the pot。