- style of cooking classifies:
- Northeastern dish | Pork | All old and young Should
- makes the difficulty:
- ganish food (intermediate)
- taste:
- sour sweet
- makeing time:
- 10 minute
-
Main material: Pig's tenderloin Meat
batching: Potato starch, spring onions, ginger, garlic, carrot, it is the raw to smoke, vinegar, candy, salt, cooking winewoman cook beautiful- The traditional meat method of one pot of bags of the Northeast:
Are there unidentified and white places?
Traditional in the east It last meat
materials: Pig lean pork taken from under the spinal column of a hog, potato starch, spring onions, ginger, garlic, carrot, raw to smoke, vinegar, candy, salt, cooking wine
method:
last about film of 0.2CMs thick, last the back of a knife blade 1, pig lean pork taken from under the spinal column of a hog It pat meat slices,
2, put meat slices into there aren't a little salt, cooking wine.
3, with adjusting strong starch pasting starch potato,have meat slices put wrap up in even while pasting at starch /> 4, middle fire last meat slices, fried and familiar and then pull out .
5, second fire fry,fry meat slices crisp just, time can the getting longer too.
6, spring onionses, gingers, carrots shred,last foam garlic, coriander,not last vinegar, candy, raw to smoke, last juice
7, Keep on file the oil in the pan, put and bomb the crisp meat slices twice, turn over and fry, quench into the mixed decoction, the pan appear to turn over and fry rapidly.note:
