Chinese Food
Sea bottom column
(161953 views)
It's useless because of children. The taste can be adjusted according to the mood
Cooking ingredients
Cooking Steps
Step1:Stew pork in hot water for 5 minutes (chopsticks can pierce through
Step2:Control the moisture content, heat the pot and remove the hai
Step3:After cooling, refrigerate for half an hou
Step4:The best way to eat is to have a shorter freezing time (thick cut meat
Step5:Cut the onion, ginger and garlic wel
Step6:Cook twice in cold wate
Step7:Deep fry until curle
Step8:In another pot, stir fry ginger, garlic and soybean paste for 2 minute
Step9:Pour in the streaky pork and continue to stir fr
Step10:Pour in the garlic sprouts. Add sugar and pepper. Stir fry until the garlic sprouts are dead (add ﹐ finally, stir fry for a while. It won't be too hot. Add color and fragrance
Step11:Finished produc
Cooking tips:The taste of soybean paste is quite common. You can use bean paste if you like to have a heavy mouth. Burst the fragrance. Because you have blanched the water and oil and didn't add water in the middle of the way, the meat is more muscular and won't be greasy. (actually, I like it. I'll have another taste next time) there are skills in making delicious dishes.
