Chinese Food
Dongbei slip double section
(107092 views)
Thanks for the golden dragon fish. Most northeast dishes are fried. But for the sake of healthy diet, we usually try to choose all kinds of rapeseed oil, olive oil, corn oil, etc. at home. This time, I received the fragrance of rapeseed oil. Compared with the previous rapeseed oil, the color is clear and the taste is more fragrant. The color and fragrance of all kinds of dishes are improved a lot. -
Cooking ingredients
Cooking Steps
Step1:Remove the shrimp line from the shrimp. Wash and set asid
Step2:Cut the meat into 1 1.5CM Left and right small piece
Step3:Starch can be added with water without starch. Wait for sedimentatio
Step4:Cut green pepper into small pieces and ginger into shred
Step5:Starch precipitation into water and starch separation. When the upper layer is clear water, pour out the clear water part. Keep wet starc
Step6:Put the cut meat into the starch and grasp it wel
Step7:Let every piece of meat be covered with wet starc
Step8:Pour the oil into the pot and boil i
Step9:After the oil is boiled, change to medium heat. Add the meat pieces full of starch one by one
Step10:When the crust of the meat is hard, it can be fished ou
Step11:Grab the rest of the wet starch from the meat. Add in the shrimps. Mix well. Let each shrimps have a wet starch package
Step12:When the oil in the pot is hot, add the shrimps one by one. The shrimps can be fished out when they are floating
Step13:Then boil the oil again. Use a big fire. Pour in the meat that has been fried before. Then fry the meat and prawns again
Step14:Turn off the fire. Put the green pepper in the pot and fry it with the remaining temperature of the oil to remove it
Step15:Pour out the oil in the pan. Use the remaining oil in the pan. Put the ginger into it
Step16:Add soy sauce, sugar and sal
Step17:It's better to add water starch to thicken the sauc
Step18:When the sauce is thick, pour in the fried shrimps and meat. Stir quickly. It's best to spoon.
Step19:Finished. Out of the pot and in the pan.
Cooking tips:1. The oil temperature of the fried meat should not be too high. Otherwise, the outer skin will scorch the inner meat, which is not cooked. 2. When re frying, the fire must be urgent to make it crisp outside and tender inside. 3. When pouring in the meat, stir fry it quickly. Otherwise, the sauce will soften the skin of the meat. There are skills in making delicious dishes.
