Pot meat
By VicentaLakin
Pots are a classic dish in the Northeast. Yesterday, I did a weeding, very good meal..
Recipe Recommendations
- pork meat 300 grams
- potato starch 50 grams
- edible oil 200 ml
- white vinegar 2 tablespoons
- white sugar 1 scoop
- soy sauce 1 scoop
- green onion appropriate amount
- ginger appropriate amount
- shredded carrots appropriate amount
- garlic slices appropriate amount
- green onion appropriate amount
- coriander section appropriate amount
- sweet and sour
- fried
- an hour
- senior
Steps for Pot meat
1
The pig's flesh is cut into thin slices four to five centimetres after two millimeters。
2
The meat tablets are added to the basin in half an hour with salt and salsa, followed by potato starch (which is more viscous)。
3
Every piece of meat is covered with thick starch。
4
Prepare the cuisine, carrots and onions。
5
Prepare garlic, ginger and onions。
6
Pick up the boiler。
7
Fifty percent of the temperature is in the form of meat tablets (two or three pieces at a time to prevent interlinking)。
8
It's been blown up to two sides。
9
In the pan, the oiled onion screech and garlic。
10
Two spoons of vinegar。
11
A spoonful of sugar。
12
An old spoon。
13
Fry out sugar and vinegar。
14
The boiled buns were quickly turned up and evened with onions and carrots。
15
I'm not sure I'm going to be able to do that。
16
The finished chart。