Slippery Section
by Canteen
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The ingredients are ready.
2. Wash the pork to remove the fascia, cut into even squares, mince the onion, ginger and garlic, cut the pepper and carrot into diamond-shaped pieces, and cut the onion into pieces.
3. Add a little cooking wine to the pork, and the salt will give the bottom taste.
4. Stir the starch with water and soak it for half an hour, and make it a little bit dry.
5. Add the marinated pork cubes to the restaurant's paste, and add some raw cooking oil.
6. This effect.
7. spare.
8. Seafood soy sauce, dark soy sauce, oyster sauce, balsamic vinegar, sugar, refined salt, thirteen incense, fresh shellfish, stir well and set aside.
9. Get a little more oil from the pan.
10. The oil is 50% hot, and the meat should be separated and deep-fried as much as possible.
11. Explosively formulated.
12. This effect.
13. Remove the oil control.
14. The adhesion of Germany's breaking apart.
15. The oil re-explodes as the oil temperature rises.
16. I fry them in batches, and the fire below is big.
17. Drain the carrots, hot peppers, and onions to drain.
18. Prepare all the spices.
19. Put the oil on the bottom of the pot on a low heat and sauté the onion, ginger, and garlic until fragrant.
20. Go to the sauce.
21. boil.
22. Add water starch.
23. Stir well.
24. Add the fried pieces of meat.
25. Add the oily side dishes and stir-fry evenly.
26. Take out the pan and serve.
27. Serve.
28. close up.
Tips:Old soy sauce should not be used, too much vinegar is also used, and the meat section is a little harder if you don't know how to heat it.
