Pot meat
By VicentaLakin
The meat buns were originally named hot, and were first created in the year by Zheng Heung Wen, cook at the Indo School of Harbin Province. After cooking, the color is yellow and sweet. The pot is designed to adapt to the taste of guest meat and to transform the salty “charded meat” into a sour and sweet dish. It usually tastes like a pig's spinal loaf, it's sour, it's sour, it's sour, it's so hot
Recipe Recommendations
- pork loin 250 grams
- carrots appropriate amount
- green onion appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- tapioca starch appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- black pepper a little
- ginger a little
- edible oil appropriate amount
- mature vinegar appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Pot meat
1
Buy back fresh pork, clean up。
2
Take a proper amount of starch to mix the water evenly to separate the water and the powder。
3
Drop the surface water and leave white dense powder。
4
Sugar, vinegar, a little hydrated for use。
5
Carrots and onion chrystals。
6
Cut the meat into a slice of 0.5 centimetres thick, and then hit the meat soft with a knife。
7
When they're all cut, put ginger chips, wine, salt, black peppers for 10 minutes。
8
The salted meat code is evenly mixed in the starch mag。
9
The pot is filled with a proper amount of edible oil, 70% hot, a piece of meat coded。
10
It's a little yellow。
11
Take it out for a second time when the temperature rises。
12
It's fine to blow up to the golden ribbon。
13
You put some oil in the carrots, onions and onions, and then you pour the sauce in, and it tastes good。
14
The finished chart。
15
It's sour and sweet。