Pork
By VicentaLakin
The pot is one of the special dishes of the Northeast, sweet, spicy, charred, a free meal for the locals, and I'll share it with you, hopefully
Recipe Recommendations
- pork loin 350 grams
- shredded carrots 50 grams
- coriander section 15 grams
- white vinegar 2 tablespoons
- white sugar 1 tablespoon
- refined salt 2 grams
- soy sauce 1 tablespoon
- soy sauce 1/4 tablespoon
- cooking wine 1/2 tablespoon
- vegetable oil appropriate amount
- MSG 1 gram
- sesame oil 1/4 tablespoon
- onion appropriate amount
- Jiang appropriate amount
- potato starch 75 grams
- sweet and sour
- explosion
- ten minutes
- ordinary
Steps for Pork
1
Raw materials。
2
The filament of the pig's spine is laced to 0.2-0.3 cm; potato starch is immersed with cold water in advance, and the water is poured out of the water, which is to be reduced to thin paste。3
I'll pour the fined starch into the bowl of the spinal slices。
4
I'll pour the fined starch into the bowl of the spinal slices。
5
And with their hands drawn over and over and over again, so that the starch was evenly wrapped in meat。
6
When the pot is lightened, it burns up to 5-6, and the meat slices are put into the pot, and when it is stylished, the meat tablets are turned and some yellows are made。
7
We're going to need a net oil load。
8
A bowl of water: salt, wine, sugar, white vinegar, raw, old, fragrance, and a little starch。
9
Warm the boiler, and when the temperature rises to 7-8 heat, the meat drops in。
10
Another boiler, with a little bottom oil, goes down to gingers, onions, carrots。
11
I'm not sure I'm going to be able to do that。
12
Cooking into a bowl of juice and evening it, and pouring fragrances。
13
It's on board