Chinese Food
The story of the solar eclipse
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Winter is a good time to eat meat. The meat is fragrant. Kazam - the crisp skin vibrates at the tip of the teeth. The sour and sweet sauce stimulates the throat. The soft and long taste is like a warm embrace.
Cooking ingredients
Cooking Steps
Step1:Wash 300g pork tenderloin. Cut into 3mm thick slices. Add 7g salt, 1 spoon cooking wine, 1 egg, 100g starch and 100g water. Marinate for 15 minutes.
Step2:Sauces - 60g sugar, 90g white vinegar, 10g rice vinegar and 3G salt.
Step3:Heat up the oil pan to 160 ℃ (you can take a drop of batter and drop it into the oil. After floating, it indicates that the temperature of the fried meat has been reached). Fry the meat slices for about 3 minutes until they change color. Remove and cool them. In the same way, fry them for the second time. When they turn slightly yellow, remove and cool them. When they fry for the third time, the oil temperature needs to be burned to 180 ℃. Finally, fry them until they turn golden yellow. Remove them for standby.
Step4:Hot pot cold oil. Add some scallion, ginger and garlic to stir fry. Add a little carrot and the second step sauce. Stir over medium heat for a while. When the juice thickens, stir well the fried meat slices.
Step5:Sheng Chu, garnish with a few pieces of coriander, and finish the pot and baorou.
Cooking tips:There are skills in making delicious dishes.
