Miyagi meat

By VicentaLakin

Miyagi meat
The way I do this is for the baby to eat every day, let alone for the grown-ups, because the baby is small and the meat has to be smooth to eat, but it's the best meal for the adults

Recipe Recommendations

  • diced pork 300g
  • carrots Most of the roots
  • cucumber a
  • fried peanuts appropriate amount
  • onion appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • cooking wine small amount
  • spiced powder small amount
  • Ginger powder or shredded ginger appropriate amount
  • potato starch appropriate amount
  • salt appropriate amount
  • white rice vinegar 30g
  • white sugar 30g
  • ketchup appropriate amount

Steps for Miyagi meat

  • Make Miyagi meat step 0
    1
    First, all vegetables are cut into small pieces, with garlic and refined salt-cracked peanut rice, wine, raw smoke, ginger powder, five fragrances, salt, potatoes and sodium。
  • Make Miyagi meat step 1
    2
    Cut the meat into a centimeter。
  • Make Miyagi meat step 2
    3
    First, a bit of wine is added to the meat bowl, then a bit of color is added to the meat, then a proper amount of ginger powder and vanilla powder is added, and then starch and a small amount of water is added, evenly mixed。
  • Make Miyagi meat step 3
    4
    This is the state of mixing, which must have extra juice and a 10-minute pickle next to it。
  • Make Miyagi meat step 4
    5
    Prepare to smoke, salt, sugar, white rice vinegar, and ketchup in an empty bowl, with a little salt, a little raw smoke, with a proper amount of sugar and rice vinegar, and then with a proper amount of ketchup, evenly mixed and available。
  • Make Miyagi meat step 5
    6
    At this point, meat pickled into this state and the juice was dried up。
  • Make Miyagi meat step 6
    7
    A small hot pot, with a high hand-to-hand pressure, feels the temperature pouring into the appropriate amount of edible oil, a little more oil than usual, with medium and small fire heating。
  • Make Miyagi meat step 7
    8
    It's still warm enough to feel warm enough to put it in the meat. The meat in the pot is in the picture, so don't flip。
  • Make Miyagi meat step 8
    9
    When the twirling is out of pot, you can flip the twig with a fried spoon or chopstick。
  • Make Miyagi meat step 9
    10
    All the meatloaf will be blown out into the colours of the map and will be quickly released。
  • Make Miyagi meat step 10
    11
    It's the key to add carrots to the bottom oil in the meat-ding pan。
  • Make Miyagi meat step 11
    12
    Once the carrot is made transparent, the oil becomes carrot colour and can be put into cucumber。
  • Make Miyagi meat step 12
    13
    Quinotine is cucumbered in a single minute。
  • Make Miyagi meat step 13
    14
    Falling into the already fixed tomato soup juice and continuing to fry。
  • Make Miyagi meat step 14
    15
    It's like a little bit of blistering in the soup sauce that can be put in the smoother meat。
  • Make Miyagi meat step 15
    16
    The meatloaf flips a few times and puts onions and garlic。
  • Make Miyagi meat step 16
    17
    That's how you can put peanut butter in the fire。
  • Make Miyagi meat step 17
    18
    A plate of fragrances full of soft, scrawny carrots will be finished。

    • Miyagi meat Make Tips

    Neither vegetables nor meat should be cut too big or too small. Whether it's a carrot or a stew, you must put the carrot in the oil before it's transparent. Finally, if you eat spicy, you can put it in the rice spicy part or chop it up。

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