Chinese Food
Pork in pot
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I like pot and baorou. I always think it's too sweet, too hard, and the taste of other jam. It's not comfortable to eat. This dish is from the uncle who has opened the hotel. After the first attempt, I felt very good. Then I tried it alone. The whole family praised me. It is recommended to have children's numbness at home.
Cooking ingredients
Cooking Steps
Step1:Pork 1 cm thick slice. Put in a small amount of ginger, onion, cooking wine (deodorization). Place for 5 minutes.
Step2:Mix the egg meal (don't add water). Wrap the meat slices and fry them in the oil pan (medium heat) until the meat slices float. Turn them upside down. Drain the oil and fry again for half a minute.
Step3:In the empty pot, put in the cooked oil, tomato sauce, sugar, white vinegar, ginger, onion and salt. Turn on the medium heat. Stir well with a spoon
Step4:Brewing sauce frot
Step5:Put in the best pieces of meat and wrap them evenly.
Step6:Put a spoonful of cooked oil on the meat slices dipped in the sauce before leaving the pot. Brighter color. Duang ~ Duang ~ hah
Cooking tips:The hardness and softness of the pot meat depends on the time of frying. I like to eat the meat that is crisp on the outside and tender on the inside. I'll fry it again at last. Like to eat hard can add a small amount of flour. Fried time longer. There are skills in making delicious dishes.
