1. Raw material diagram. Half a catty of turkey meat.
2. Prepare the seasoning. You need a bowl of soybean oil, salt, light soy sauce, a little sugar, and potato flour. One spoonful of red wine and one spoonful of rice vinegar.
3. chili. Wash a red pepper and set aside. This chili is more spicy and put less.
4. Put the potato flour in a small bowl, add water, rice vinegar, sugar, and salt to make a gorgon powder juice for later use.
5. Cut the turkey meat into small pieces and wash them. Add a little thirteen spice powder, a spoonful of red wine, a spoonful of light soy sauce, and sprinkle a little salt on the noodles. Light mouth.
6. After adding an egg night, a tablespoon of dried potato powder.
7. Grab the slurry by hand and marinate for 20 minutes.
8. Heat the oil in a wok for 7 minutes, and fry the turkey meat on low heat.
9. Large ignition, after secondary oil. Fry it to golden brown.
10. Cut a piece of green onion. Cut a little cucumber slices. Make side dishes.
11. Put a little oil in the wok, fry the green onions and side dishes.
12. Add the turkey meat and stir fry for a while until it tastes good.
13. Boil the gorgon sauce over a small fire.
14. When the gorgon sauce is cooked, pour the turkey meat section onto the hot gorgon sauce, stir fry and paste. This dish is sour, sweet and slightly spicy.
Tips:When the oil is over, the heat is slow for the first time, the fire is high for the second time, and the meat is fried quickly to make the meat crisp and fragrant.
