Squeeze meat

By VicentaLakin

Squeeze meat
Squeezing meat -- the new and traditional salt-reduction grazes are becoming less popular, and they're buying some at the supermarket. In fact, a little bit of time is spent on the saline, a delicious home dish. It's not that you like greasy foods, especially traditional greasy vegetables, which used to be left behind, and sometimes too much to eat. In one accident (already forgotten), I tried it several times, and I thought it would be a good way to reduce salt, and I put it in the fridge, and I was hungry, and I could use it. The soup, the noodles, the rice, the buns, the buns, the bread, too much. Children can open their own refrigerators at any time, and it's easy to warm up or just eat. So here's this traditional home-cooked "crawling meat."。

Recipe Recommendations

  • mustard appropriate amount
  • pork meat appropriate amount
  • raw pepper appropriate amount
  • edible oil appropriate amount
  • sesame oil appropriate amount
  • rice wine appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • black pepper appropriate amount
  • starch appropriate amount

Steps for Squeeze meat

  • Make Squeeze meat step 0
    1
    Squeeze
  • Make Squeeze meat step 1
    2
    Squeeze洗後切成絲,放在裝水的容器裏,在第一次加水浸泡時先換上兩三次水（鹽分會流失於水中,水分很鹹的）浸泡兩個鐘頭之中,間隔20至30分鐘換水減低鹽分。
  • Make Squeeze meat step 2
    3
    Water drying。
  • Make Squeeze meat step 3
    4
    Hot peppers
  • Make Squeeze meat step 4
    5
    Pork silk pickled: salt, black pepper, soy sauce, rice in the order of the mix, mixed in with powdered powder, put into the fridge for 20 to 30 minutes。
  • Make Squeeze meat step 5
    6
    Pick up the kettle。
  • Make Squeeze meat step 6
    7
    The pig's silk fell into the pot and the fire fell on it。
  • Make Squeeze meat step 7
    8
    豬肉絲翻炒至表面熟,加入Hot peppers（Hot peppers覺得不夠辣,自行多加即可）。
  • Make Squeeze meat step 8
    9
    接著加入Squeeze稍微翻炒。
  • Make Squeeze meat step 9
    10
    Put the soy sauce on, and the soy sauce continues to boil。
  • Make Squeeze meat step 10
    11
    It's perfect, it's delicious, it's color-neutral (if it doesn't taste good enough, it's just soy sauce。
  • Make Squeeze meat step 11
    12
    Load the disk。

    • Squeeze meat Make Tips

    Words after experience:
    1: If time permits, take time the night before to remove the salt in the mustard, drain it or add water to the container (bowl) to soak it and place it in the refrigerator. You can cook it the next day. (The pickled vegetables processed here have almost no salty taste)
    2: After frying, let cool, cover with plastic wrap or place in a crisper box, and place in the refrigerator. It is best to use public chopsticks when taking out and using them, which can keep them fresh and delicious. It takes a long time and will not be easy to rot (of course, it is better to finish them quickly).

    Recipe Categories

    Recipe recommendation