Kyo-su sauce
By VicentaLakin
The kyo sauce is traditional Beijing food. It's made from one of the "six blasts" of the North-specific cooking technique. The color is red, the sauce smells sour. Tastes like hotcakes or meat clips, and it's pretty nice to be on the table during spring
Recipe Recommendations
Steps for Kyo-su sauce
1
Prepare the ingredients
2
It'll be better if you cut the twirl first
3
I'll zoom the meat into the bowl and pour the wine
4
Roast powder, egg clean
5
Smash it with chopsticks for 10 minutes
6
Slice the onions or cucumbers first and then the silk
7
The mix is even. Ten minutes or so
8
Make a plate, put it aside
9
A little oil in the pan, a little heat in the pan
10
Pour the meat
11
Swim with shovels fast
12
I'll make a spare when it's made
13
Clean the pot and pour back a little oil
14
Put it in ketchup
15
Pelican oil
16
Sweet noodle sauce, evenly mixed
17
Put the silk back in the pot
18
It's a big fire, and it's gonna make every piece of meat a sauce
19
Just a little perfume before you go out
20
Put the raisins in the little bowl
21
Put it on the onionKyo-su sauce Make Tips
1. It is easier to slice fresh meat if you put it in the freezer for a short while first. This way, the meat strips will be more flavorful and look better when plated.
2. Since oyster sauce and sweet bean sauce already contain enough saltiness, there is no need to add salt or soy sauce!