Grab the ridge
By VicentaLakin
It's good. It's just a bad color
Recipe Recommendations
- sweet and sour
- fried
- half an hour
- simple
Steps for Grab the ridge
1
The ridge cut into a thick one inch wide
2
Cut the cleavers on both sides of the meatloaf, so it tastes good when it's pickled
3
I'll cut the meat slices into a flower knife, and then cut them into fingers
4
Put meat bars in the bowl and a little salt and wine to make it taste like meat
5
powdering of 60 g of flour (maize starch) into 20 g of water with a ratio of 3 to 1
6
You add a little salt and edible oil to the starch, so the made-up is very thin
7
Put the pickled meat bar in the starch
8
In the pot, when the temperature is 60%, the meat bars will be blown up a little bit
9
The second time you put the meat in the pot, when the temperature was 70% hot again, it blew up a little bit
10
We'll take out the second fried meat bar and get it out
11
For the third time, when the boiler heats 80%, the meat bar is put in the pan, and the gold is blown up and replaced
12
Onions and ginger are cut to shreds, and the ratio of onions to ginger is 1:2.
13
Put 2 spoons of sugar, 6 spoons of vinegar, a little pepper powder, a little bit of raw and salt in the bowl, and mix onions into the bowl
14
Put a little bottom oil in the pot, and when it's 80% hot, the good soup will be poured into the pot
15
When the soup in the pot is blistered, the three-time fried meat bars fall into the pot, and the meat strips are evenly covered with soup juice and the fire will be shut down
16
The sour, sweet, scribbling ridges are ready