I'll send you fresh meat

By VicentaLakin

I'll send you fresh meat
The sculpture tablet is a famous dish in the canal, which is characterized by aroma, spicy, fresh, fragrance, fragrance and fragrance. Because the last line of work is hot oil on garlic paste, pepper and pepper, not only is it squeaky and fragrance, but the mix of red soup, green onions, garlic and green vegetables is also the reason why all the veggies in the Rhine River are “colour”, “fragrances,” “savory” and fragrance. Moreover, this dish is famous for “cooking” its meat tablets, which used to be boiled with fresh and smooth pork, but now, with the large use of fodder hormonal, the pork that we normally buy is no longer suitable for cooking — after the water has been boiled — still smells of pork. The master of Chengdu Shui-Mu-Chu is not following the traditional “required” approach, taking into account the local diet itself, and treating meat chips with other techniques

Recipe Recommendations

  • pork loin 250g
  • lettuce 150g
  • garlic sprouts 100g
  • soy sauce a little
  • chicken powder a little
  • water starch 50g
  • salt a little
  • oil 200g
  • Pi County bean paste 20g
  • dried hot pepper few
  • dry pepper a little
  • pepper noodles appropriate amount
  • sea pepper noodles appropriate amount
  • minced garlic a little
  • green onion a little
  • egg white a little

Steps for I'll send you fresh meat

  • Make I
    1
    Garlic slash
  • Make I
    2
    It's only half a leaf
  • Make I
    3
    Slice
  • Make I
    4
    The ridge is filled with a small amount of old smoke, a small amount of chicken powder, a small amount of wine, a small amount of eggs, and a small amount of water starch。
  • Make I
    5
    Hot in the pot, a little oil, a little pepper, dry pepper。
  • Make I
    6
    Dry peppers are about to go down in a cup of tea to keep them from getting dark。
  • Make I
    7
    After the color changes, the garlic seed is even, the salt is small, the chicken powder is small, the pot is ready for use。
  • Make I
    8
    TWO HUNDRED GS OF OIL IN THE POT. OUT
  • Make I
    9
    Making it at home can turn off the fire
  • Make I
    10
    Put down the mashed meat slices and slip away with chopsticks
  • Make I
    11
    Put down the mashed meat slices and slip away with chopsticks
  • Make I
    12
    50 G, BECAUSE OF THE HIGH TEMPERATURE OF THE SKATING CHIP, I'M GOING TO HAVE TO MAKE A SMALL FIRE
  • Make I
    13
    The color of the soybean petals becomes red, and it's just a smooth piece of meat
  • Make I
    14
    Put the fried veggies on the bottom of the bowl, and the fried slices fall on it
  • Make I
    15
    WE'LL BE ABLE TO COOK 50 G'S, HOT OILS IN THE POT, AND WE'LL POUR THEM ON THE VEGETABLES

    • I'll send you fresh meat Make Tips

    1. Doubanjiang must be chopped in advance; the finer it is, the fewer impurities there will be in the sauce. 2. When stir-frying the meat slices at the end, be sure to add a small amount of boiling water to make them tender and flavorful. 3. Do not add salt when marinating the meat slices; otherwise, they will easily become tough. 4. When drizzling oil at the end, the Sichuan peppercorn powder must be placed at the very bottom; otherwise, the high oil temperature will cause it to lose its fragrance.

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