Squeeze and veal
By VicentaLakin
Pork fragrance, squeezing, serving wine — is there anything more grassy than squeezing
Recipe Recommendations
- pig lean meat 200g
- mustard
- carrots 1/4 root
- shallot
- salt 1/4 teaspoon
- cooking wine 1 teaspoon
- starch 1 teaspoon
- qingshui 1 tablespoon
- edible oil 1 tablespoon
- chicken essence a little
- coarse chili powder 1 teaspoon
- slightly spicy
- fried
- ten minutes
- simple
Steps for Squeeze and veal
1
Porks are sliced first, then laced, not too thin, too thin to burst, and the mouth is not real
2
Add salt, wine, starch and water
3
Slurp it down and pick it up for 20 to 30 minutes
4
Squeeze, wash and soak for 20 to 30 minutes
5
(b) The rinse of rinse is washed again and the water is drained
6
Carrots cut to silk, little onions cut to pieces
7
(a) A frying pan, a hot boiler, and a fried carrot, soft
8
Add pork silk and continue to burn until it changes colour
9
Joined with the veggies, evenly fried
10
(b) Add pepper powder; flat-fried rice
11
Join a few chickens, evenly fried
12
Finally, add onions, and the onion is even。