Sphinx

By VicentaLakin

Sphinx
Cold, really cold. These days the temperature is falling in a straight line, and as soon as winter passes, the Lord of Heaven plays: the North Wind, the snowflakes, the small rain, the flowers. The temperature is low, the market sells less food and prices have increased considerably, especially green leaves. Garlic is supposed to be the big road in the winter, the yellow garlic, the long, fine ones. When it comes to garlic and pastry, many people say it's hard to control the fire; it's either getting old or hot, or it's getting hot. Yeah, there's a lot of difference in the taste of a meal that everyone makes. Actually, it's not that complicated. As soon as the raisins are taken care of, the garlic leaves will be released into the pot. Because the garlic mantle is more fire-resistant than the garlic leaf, it must be prepared with the garlic mantle, and then when it's even, the garlic leaf will be burned, and the fire will be shut down for half of its life. If you're in the pot and you're in the bowl, the heat of the food will rot the garlic。

Recipe Recommendations

  • garlic yellow appropriate amount
  • lean pork appropriate amount
  • vegetable oil appropriate amount
  • refined salt appropriate amount
  • ginger appropriate amount
  • red pepper appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount

Steps for Sphinx

  • Make Sphinx step 0
    1
    Skinny pork chops。
  • Make Sphinx step 1
    2
    I'm gonna put a nice, thin piece of meat in a clean bowl, and I'm gonna pour it into a spoon。
  • Make Sphinx step 2
    3
    Fine enough salt。
  • Make Sphinx step 3
    4
    Put a spoonful of wine and mix it evenly for 30 minutes。
  • Make Sphinx step 4
    5
    A long section of about 4 centimetres after cleaning up the garlic。
  • Make Sphinx step 5
    6
    Garlic stalks and leaves shall be cut separately, and the yellow leaf shall be cut in the same length as four centimetres。
  • Make Sphinx step 6
    7
    Paprika slices, ginger slices。
  • Make Sphinx step 7
    8
    A small amount of vegetable oil in the pot, which heats up into salted meat bars, slips away, and gets fried to the ground。
  • Make Sphinx step 8
    9
    Pour ginger, chili, fried。
  • Make Sphinx step 9
    10
    Scratched in a good garlic jar, a little fried。
  • Make Sphinx step 10
    11
    Garlic scrambling and pouring into the yellow leaf of the jade。
  • Make Sphinx step 11
    12
    Turn off the fire, bring in the salt, even the fire。

    • Sphinx Make Tips

    1. Since yellow chive leaves are less heat-resistant than the stalks, the stalks and leaves should be added separately; this way, the stir-fried yellow chives will not become soft and limp. 2. Marinating the pork with salt and cooking wine makes it tender and removes any gamey taste. 3. To maintain the original color of the yellow chives, it is not recommended to add dark soy sauce or soy sauce. 4. The amount of salt added should be appropriate to prevent the yellow chives from becoming soft and mushy.

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