1. Use the jagged place on the back of the knife carefully to knock each of the rows carefully, don't be lazy, knock carefully. Tap on both sides, the longer you tap, the more tender it will be. It tastes good because the fiber is broken.
2. Hammer a large row, add egg white, black pepper, ginger juice, and pickle with a little salt. To pursue a better state, use meat tenderizer. Some people say that meat tenderizer is not good, but I don’t know, I used it!
3. Wash the chives and chop the waist.
4. The starch is evenly patted on each of the large rows. If you pat it, you can pat it with your hands evenly.
5. The hot oil sets the shape of the large platters. If the water inside the lock does not run off, it will not dry. Don't be too focused, just set the shape.
6. The fried steak. At this time, sprinkle with salt and pepper can be eaten.
7. Pour out all the oil in the pan, spread the shallots, fry it, put on a large row and cover with a lid, and simmer for one minute, which is the minimum fire.
8. Mix one tablespoon of cooking wine with 1.5 tablespoons of light soy sauce, 0.5 tablespoons of soy sauce, two teaspoons of sugar, and half a bowl of broth, and pour into the juice.
9. Bring high heat to the boil, boil over medium heat and pour the soup to be rich. Turn over once in the middle. Drain the broth.
Tips:Afterword:
1. After the large row is beaten, the fibers will only be tender when they are interrupted, so if you are not tired, you can beat it for a while. Traditional Shanghainese use a wooden stick similar to a rolling pin. My landlord is the one. ,
2, Shanghai cuisine thick oil sauce red, but this dish should not be burnt dark, it is still golden and appetizing, so I put a little more light soy sauce, and a little less old soy sauce. I was not used to eating too sweet, so I only used two teaspoons of white sugar. It is said that Shanghai uses rock sugar to grab it.
3. The big row is deep-fried and it is already cooked, so don't simmer it on a low heat when simmering, as long as the medium heat is similar to collecting juice. Don't cook for too long, too long will be old.
4. When marinating the large row, put a teaspoon of salt, and then be sure not to put salt. The first time I put salt in it, it turned out to be salty. If you eat a lot of salt, then you taste it when you collect the juice at the end, and add it when it is light. Never add it to the soup.
