It's pasturine
By VicentaLakin
It is a traditional Chinese dish, in Shanxi, Jiangsu, Shanghai and Zhejiang regions, and is distinguished from choice to production. It is well known and has a strong western character, called “Ten Dynasty”, which originates in the town of Ping Dynasty (Hongxi province, Yangquan County) of Min Dynasty, where practices vary. On 10 September 2018, “China food” was officially published, “Sunxie paste meat” was rated the top ten classics of Shanxi。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for It's pasturine
1
The rib is purified and cut into thin pieces of coin。
2
Salt, wine, pepper powder and hand-stamping are added to the meat tablets, as well as egg-cleaning, water starch continues to be slowed and salted for 20 to 30 minutes。
3
Onions, garlic slices, ginger-cheese spare。
4
Carpenter wash。
5
Moose hairs are washed clean and torn to bits。
6
The cooking oil was poured into the pot as much as 50-60% heat, and the pieces were put into the pickled meat。
7
Small and medium fire slides to tan and extracts controlled oil。
8
Another pot is put in the onion, ginger and garlic。
9
It's like a carnival。
10
Put it in meat tablets, and a few salines。
11
It's just a little bit of vinegar。