Pot meat
By VicentaLakin
To bring up the casserole, the people of the Northeast don't know. It tastes so sweet, it's called a handshake. The bun is a north-east flavour, which smelts the pig's spinal pellets, soaks them up and picks them up in gold, and then makes them fried. The groceries are yellow, sweet, sour and sweet, combined with the non-greasy nature of eating, are well suited for the purpose of eating in the summer for the purposes of an appetite. Now that we've eaten so good, of course thanks to Zheng Heung Wen-gun, his old man! It's easy to make this dish, but if you really can do it, you'll need some skill.
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Pot meat
1
MATERIAL FOR PREPARATION: RIBBON 300 GRAMS, DEPENDING ON HOW MANY PEOPLE IT CAN BE PREPARED, CARROTS 1/3, ONIONS 2 AND A LITTLE BIT OF CUISINE
2
Pickled: a small sip of wine (1-2 spoons sufficient), a spoon of salt (a little less, not too much), a small amount of pepper powder (a little less odour of pork per se, just a little less) in the spinal tablet, with a hand-stamp and a few minutes of salt
3
Two juicy-1 and sweets in a kettle, one to one, sugar can be put in more, vinegar can be made, a little bit longer, ketchup can be put on one or two spoons, soup can be so thick that it can be filled into a bowl. 2. The starch juice disperses an egg, drops it in dry starch, opens it, and is tested for flour, with a final ratio of 1:1 or 2:1 until the juice is slightly sticky All right, don't be too thick, or it'll be too thick, too bad to taste, too bad. Last one or two spoons of edible oil。
4
Final preparations: Heating with oil and a small amount of starch in the meat. Keeps the surface dry and hangs better when it hangs。
5
Start: When 70% of the boiler is hot, a piece of meat is covered with slurry (to wrap it up and keep it as flat as possible) and boiled. If you don't like the juice, you can put a piece of it in the air. If it's too thick, you can add a little water to it。
6
Battery: When the frying pan starts to fry the meat, then it's picked up when it's yellow, and after a while, it's blown up, and it's blown up to yellow, and it's snapped. It'll sound like a chopstick. It'll be hard
7
Remember, don't overburn it, or it'll taste bad
8
2-3 spoons of oil, heat up to 60, 70%, carrots, onions, meat tablets, well-drinked sugar juice, chowders, casseroles
9
It's delicious. Let's eatPot meat Make Tips
Key points: 1. The sweet and sour sauce must be prepared first; add a little ketchup (1-2 spoons or to taste), and the resulting sauce will be quite thick. 2. Put one whole egg in the starch batter; this makes the fried batter relatively crispy. Also, do not make it too thick, otherwise the coating will be too thick and the texture will be terrible. 3. Do not fry the meat until it is too dark; a light yellow (golden yellow) is sufficient. Also, the starch batter must coat the meat completely, otherwise the exposed meat will affect the texture.