Pilla meat
By VicentaLakin
I'm ashamed that I'm too anxious to make this dish, and I'm going to cut my meat in pieces. But it's good. O (∩) O (∩) O (∩) O (∩) O (∩) O ( ) O (∩)
Recipe Recommendations
- shredded pork appropriate amount
- pickled pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- starch appropriate amount
- MSG appropriate amount
Steps for Pilla meat
1
Pillows are soaked, wine, pepper powder and salt are pacified, garlic slices are sliced and dried peppers are cut。
2
The hot pots are cold, and when the oil is hot, the filament fires break up quickly。
3
It's in the ginger garlic, dry peppers and peppers。
4
GO DOWN AND FRY THE PEPPER, AND BE CAREFUL TO CUT IT OPEN WITH A POT SHOVEL AND MAKE IT TASTE GOOD. (UH... WELL, I ADMIT I'M LAZY, I SHOULD PUT PEPPERS IN FRONT OF THE POT. O (∩)
5
Influenza, sugar and salt fire。
6
A small amount of vinegar is flattened along the side of the pot, and the fire is shut down and the cooking boiler is pumped。Pilla meat Make Tips
As I prefer a drier, more fragrant flavor, I didn't thicken the sauce with starch at the end of cooking. If you prefer a softer, smoother texture, you can thicken the sauce with starch at the end. I didn't add soy sauce because I like the vibrant red color the pickled chilies give the pork strips. Adding soy sauce would darken the color, which I think is less appealing. My own delicious creation: Pickled Chili Stir-fried Pork.