1. There are two types of meat in the supermarket here. This is the meat that has been fried.
2. This kind is marinated, sizing and not fried. This kind of home fry has good effect. Moreover, it is suitable for dry fried meat section. It's just a little troublesome, but it's more successful and joyful!
3. This is the effect picture after opening the bag. The paste is good, admire it!
4. 60% oil temperature fried. If you bought the fried one, you have to re-fry it again. 60% oil temperature: it means that there are basically even small bubbles around the meat after being cooked.
5. It's fried, and the ingredients are ready. Garlic is best sliced, so that the effect of cooking is good.
6. Add a small amount of water to the scallion, ginger and garlic, and be careful not to salt it when seasoning, and make it lighter. Because the meat has been marinated with salt. Set the mouth, thicken. Reminder: When thickening, turn off the heat or turn off the heat to thicken the thickening. Add starch and then temper it to slightly open and light the oil. In this way, the lack of juice will form the effect of bright oil and bright gorgon.
7. Add carrot slices and hot peppers.
8. Add garlic slices and fried meat, stir well. How much juice is lacking, and how thick is appropriate? It is better to coat each piece of meat evenly, and the bottom of the pot is basically not lacking juice. The main point of the meat slip, cut it! Made with heart.
9. Out of the pot! Call friends, or share the comfort of cooking with family (good) people!
10. This is the rendering of the fried meat section, with pepper and salt on the side.
