Sweet and sour Chinese
By VicentaLakin
Recipe Recommendations
- Pig leg Chinese side 500G
- Jiang a large piece
- chives two
- water starch a spoonful
- oyster sauce two spoonfuls
- balsamic vinegar two tablespoons
- salt appropriate amount
- rock sugar a large piece
- pepper powder a small spoonful
- dried chili a few
- geranyl two pieces
- octagonal a
- Cola a spoonful
- liquor appropriate amount
- hot and sour
- burn
- an hour
- simple
Steps for Sweet and sour Chinese
1
Soak the Chinese pork in all the blood, cut it into small pieces, blanch it in hot water, use water starch, pepper powder, 1 spoonful oyster sauce, a little salt and white wine, 1 spoonful of cola, and 1 spoonful of balsamic vinegar to soak well and marinate for two hours
2
Pour a little oil into the pan
3
When it's hot, pork is slowly fried on medium heat
4
Cover the lid and fry the Chinese meat thoroughly using oil temperature and steam
5
When frying the meat, use a tablespoon of vinegar, a tablespoon of oyster sauce, a little salt, white wine, dried peppers, fragrant leaves, star anise, onions, ginger and a large piece of rock sugar to make sweet and sour sauce
6
The oil in the meat was forced out, and the meat was almost fried
7
Pick up another pot, pour in the sweet and sour sauce, drain the fried pork ribs and pour in the sweet and sour sauce
8
Bring to a boil over high heat, turn to low heat, cover the lid and simmer for 35-40 minutes
9
Collect the soup with fire
10
palletized
11
on the table