meat section
By MaceyKrajcik
Ingredients: pepper,carrots,meat
- salty and fresh
- sneak
- ten minutes
- ordinary
Steps for meat section
1
There are two types of meat segments in the supermarket here. This one is fried meat segment.
2
This one is marinated, starched and unfried. This one has a good effect when fried at home. Moreover, it is suitable for making dry fried meat segments. It's just a little troublesome, but it gives me a sense of success and joy in the production!
3
This is the renderings after opening the bag. The pulp is good, admire it!
4
Fried at 60% oil temperature. Even if you buy the fried one, you have to fry it again. 60% oil temperature: It means that there are basically even small bubbles around the meat after being put into the pot.
5
Fried, ready the ingredients. It is best to slice the garlic so that the effect of forming vegetables is good.
6
Saute scallion, ginger and garlic in a pan, add a small amount of water, and be careful not to be salty when seasoning, but to be slightly lighter. Because the meat section has been salted with salt. Set the mouth and thicken the sauce. Reminder: Remove the heat or turn off the heat to thicken the starch, add the starch, temper it, and heat it until slightly open, and add the oil. In this way, only when the juice is insufficient will the effect of bright oil thickening be formed.
7
Add carrot slices and pepper ingredients.
8
Add garlic slices and stir-fried meat segments and stir well. How much juice is needed and how thick is it appropriate? It is better to wrap each meat segment evenly, and the bottom of the pot has basically no juice shortage. The main point of the meat skating section is cut! Make it carefully.
9
It's out of the pot! Call on friends or share the comfort of cooking with your family!
10
This is the renderings of dry fried meat segments with pepper and salt on the edge.