Kyo-su sauce
By VicentaLakin
It's a traditional Beijing-style dish, with pork spinach as its main ingredient, supported by sauces, such as sweet pasta, made of hot sauce, salty sweetness, fragrance and unique flavor. It's not a problem to make it at home, so a little bit more simple can make a unique kiki sauce。
Recipe Recommendations
- pork tenderloin appropriate amount
- bean skin appropriate amount
- cucumber appropriate amount
- scallion appropriate amount
- salad oil appropriate amount
- sweet sauce appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- salt appropriate amount
Steps for Kyo-su sauce
1
Piggy spinal gravy, wine and salt, flattening, pickled for 20 minutes
2
Bean skin cut, cucumber cut, onion chords, on disk
3
Sweet pasta with a small dilution of water and a small spoon of white sugar
4
(b) The salted silk is mixed with starch, a small amount of water and a proper amount of oil
5
(a) Refuelling in the pot, heating the little fire, pouring down the raisins, waiting for the raisins to change, and rejuvenation
6
Sweet pasta into a pot of fried incense
7
There are few bubbles in the sauce that come out of the sauce, pouring into the sauce and burning the fire
8
Out of the pan。Kyo-su sauce Make Tips
1. Cut the shredded meat as thinly as possible;
2. Marinate the shredded meat well, use plenty of oil, keep the heat low, and stir with chopsticks to separate the strands;
3. The green onion shreds should be fine, relying on the residual heat of the meat to cook them through;
4. Adjust the sauce according to your taste, adding or reducing the sugar and salt as appropriate;
5. Serve immediately after cooking; letting it cool affects the taste.