Pot meat
By VicentaLakin
Kitchen. Northeast kids must have grown up eating it. In the south, there are many restaurants that can't eat good pots, so they try. For the first time, do what you remember。
Recipe Recommendations
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Pot meat
1
Cut the carrots, the ginger cuts, the fragrances, the spinal slices。
2
Align the water with the starch so that it can be put in place for a while, and when the starch settles, the water above it will be poured out. I suggest more starch so the meat can be warmer
3
Put the meat on dry starch, then put it into a sticky wet starch, with more starch, and make it sweeter。
4
Put oil in the pot, burn it, flatten the piece of meat into the pot, blow it up, and don't stick it together. When the meat is yellow, it's out of fire, it's out of fire, it's out of fire, it's out of fuel, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire, it's out of fire. It's a little red and red for the meat。
5
I used a half bowl of vinegar with three spoons of sugar。
6
Put the oil out, fire, pour in the sauerkraut, fire it. Better let it melt open, when it's sticky, into carrots, gingers and cuisine, cook the spices, put the meat in, flip the pot, turn off the fire, make a plate。