Homemade meat pine
By VicentaLakin
Anyone who believes that the meat pine sold outside the store can be cooked, broken, fried in three steps, and certainly tastes no less than it is bought... can say that it's almost the same. An old gay man who didn't eat bread the other day started asking me for pine bread. See if pine is an old food. When we went to the supermarket yesterday, we saw a bottle of meat pine, looked at the price, 22 bucks, Mom. It's really not cheap, a small bottle is 22 bucks, and I can see only one. To be honest, I never bought the pine, I used to eat the pine, and I don't know how much money.
Recipe Recommendations
- pork leg
- octagonal of 3
- pepper
- ginger slices 20 grams
- garlic 25 grams
- onion 18 grams
- salt handful
- soy sauce 1 tablespoon
- soy sauce
- sugar 60 grams
- salad oil 20ml
- pretzel 30ML
- chicken essence 2.5ml
- salty and sweet
- fried
- several hours
- simple
Steps for Homemade meat pine
1
Cut the meat into thick pieces. Pour water in the pot, throw all the pork in together, including the meat, and boil it in the middle of the fire until it's cooked badly, turn off the fire, pull it out, dry up the water.
2
When it's dryer, rip it open with your hands, tear it to silk, tear it as thin as possible.
3
When it's thinner, you can grab a stick, grab a scratch on the flat meat, then rip it, dry it, and repeat the moves on it.
4
The smaller the tear, the better
5
Pour the twigs in the frying pan, turn on the fire, turn on the frying, see the steam, pour on the salad oil, turn on the sauce when the oil is absorbed by the meat pine, and when the soy sauce is absorbed, then pump it, and when the liquid's sauce is finished, you start adding sugar pepper. Salt, lastly, with chicken. This is a time when you can make yourself comfortable with the laxity of the meat.
6
Seal Cans SaveHomemade meat pine Make Tips
1. An important point in making meat floss is tearing the meat into silk. The thinner the tear, the better the meat floss will taste. But this part is really troublesome. Be patient. Once I saw a meat floss hammer sold in the supermarket. Those who often make meat floss can buy one. It can turn the meat into silk faster..
2. When you start tearing the shredded meat, you must wait until the jerky is a little bit. After tearing the meat, you will find that it is still a little wet. You can tear it into thick shredded meat and dry it for a while. I cooked it at night, so I was too tired, so I left the shredded pork flat out all night, and then tore it up in the morning. It was easy to tear.
3. When frying the meat floss, it is best to add the meat floss first and then add the liquid seasoning, because this way the meat floss will not stick to one piece.
4. If it is for infants and young children, you can not add chicken essence, and other seasonings can be reduced by 1/3.
2. When you start tearing the shredded meat, you must wait until the jerky is a little bit. After tearing the meat, you will find that it is still a little wet. You can tear it into thick shredded meat and dry it for a while. I cooked it at night, so I was too tired, so I left the shredded pork flat out all night, and then tore it up in the morning. It was easy to tear.
3. When frying the meat floss, it is best to add the meat floss first and then add the liquid seasoning, because this way the meat floss will not stick to one piece.
4. If it is for infants and young children, you can not add chicken essence, and other seasonings can be reduced by 1/3.