1. There is a big row.
2. The raw material is half of the large ribs, because I can’t buy a whole large rib here. The stall owner divides the tenderloin into two, half with bone and half with fat. I bought it near the fat. Piece.
3. The large row should be tapped with a knife back row first, and the fascia near the upper part should be cut off, so that the large row will not shrink during frying. In addition, add salt and scallion ginger water to marinate, adding salt will make the large row easy to eat, and the large row of water will become tender. This step is critical.
4. Add eggs to the marinated large row and stir. The function of the egg is to better bond the raw powder to the large row and prevent desizing. This is the dressing.
5. In order to make the large rows of green onions more fragrant, the oil in the pot should first put a part of the green onions and stir fry to get the fragrance.
6. After removing the scallions, put them in a scallion pan and fry them until golden on both sides.
7. Remove a large amount and stir-fry the chives for a nice aroma.
8. Put the pan-fried in a large row, pour in the dark soy sauce, with more sugar, only if the sweetness is enough, it is the local flavor, if you don't like the sweetness, adjust it according to your own taste.
9. Add water and cook on medium heat until the juice is thick. Pour some monosodium glutamate and stir fry out of the pot.
Tips:Whether a dish is delicious or not has a lot to do with the seasoning of the dish. The reason why a traditional dish is delicious is that every procedure is very particular. Only such a dish can be called a gourmet. Food is an attitude. Every ingredient Only if you treat it well, can it give back more beautifully.
If you don’t understand, please leave a message and I will try my best to answer it.
