Private chef
By VicentaLakin
It's a specialty for many restaurants in the middle of nowhere. It's a three- or four-dollar-dollar common dish. How can it be sold to around 20? This is also a specialty for many shops. After numerous tastes and exchanges with many chefs, his production was finally unsealed. I've always been a good cook, and a lot of my friends who ate me admired the taste and taste. Today, here, the essentials of making this dish are revealed to a greater number of friends about the true secrets that make its unique taste。
Recipe Recommendations
- cabbage leaves 300 grams
- pork belly slices 50 grams
- vermicelli 50 grams
- coriander 10 grams
- shallots appropriate amount
- ginger slices appropriate amount
- minced garlic appropriate amount
- peanut oil 20 grams
- Flavor soy sauce 10 grams
- oyster sauce 10 grams
- sesame oil appropriate amount
- dried chili 3 grams
- octagonal 1 capsule
- sugar appropriate amount
- soy sauce appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Private chef
1
We'll take the old gang's hands and tear them to pieces
2
I'll use the melon powdered with water. I'll cut the fragrance slices
3
Sliced onions, garlic paste, dry chili
4
The boiler with the right amount of peanut oil, with the right amount of meat, with the right amount of chili
5
Then we'll add onions of ginger and garlic
6
Put it in the cabbage and make it soft
7
Finally, soy sauce, beryllium, sugar, perfume, powder and fragrance can be fired a little bit。Private chef Make Tips
1. The best cabbage to make this dish is cabbage in winter. At this time, the cabbage is full of moisture and delicious. Moreover, it is best to choose yellow cabbage. This cabbage is much better than the white taste. 2. The cabbage must be torn by hand and the old roots must be removed, so as to ensure the consistent taste of the final stir-fry. 3. Stir fry the pork belly. The pork belly must be stir-fry until dry. The oil content of the pork belly is separated from the slices of meat. 4. Put the star anise and dried pepper sections in advance, and then add the onions, ginger and garlic. 5. The vermicelli must be soaked in boiling water in advance to ensure the taste of the final product. 6. The seasonings must be added last to ensure that the color and taste of the dish reach the highest level!
With so much chatter, I hope all friends who like this food can make it successfully!
With so much chatter, I hope all friends who like this food can make it successfully!