Thank you for watching this time as well (^^) It
took a little time to make the sauce, but the result
was very delicious and "I lost the words" (meaning deep
vinegar pork
~preparation of vegetables ~
peppers (red & green) is Cleanly remove scallions, seeds and cotton, and cut into triangles
(simmered in water) Cut to a size that is easy to
eat Cut pumpkin to a size that is easy to eat
Baby corn is on standby
Long leeks are gray onions and half is water Remove the spiciness a little (about 2 to 3 minutes)
Cut the
potatoes into chopped gall and sprinkle the potato starch on the surface ~ Prepare the meat ~
Pork cut into fibers to cut it into a size that is easy to eat After cutting
, knead salt, pepper and beaten egg and leave it for a while (meaning returning to room temperature) After
about 15 minutes, lightly add
potato starch and sprinkle the potatoes firmly on both sides and add extra If you
want to use the
spare ribs, put the spare ribs together with water in a large pan and spill it once to drain the syrup.
Then add water and spare ribs to the cleaned pan again and boil again for 80 minutes ~ Boil for about 100 minutes to soften
it.When finished boiling, put it in a vat and take rough heat and put
potato starch on both sides to prepare OK
~ Sauce preparation ~
Zhenjiang vinegar: Honey: Tamari soy sauce: Thick soy sauce: Salame: water
= Large spoon 7: Large spoon 6: Large spoon 3: Large spoon 2: 100 g:
Prepare with 100 cc
Add the shark to a small saucepan and put it on a gentle medium heat
* When everything is almost melting, drop to low heat and slowly melt To go.
* If you think that the bottom of the pot is bubbling if the fire is too strong, the pot will suddenly become noisy and burnt black, so be careful when heating.
When the shark dissolves, add water to dissolve the hardened shark again.
*Be careful not to get burned as water splashes at this time.
Mix all the seasonings to make the sweet and sour pork sauce.
~Main cooking~
Vegetables are fried in oil at 160-170°C
and served on the edge of a plate.
Meat and potatoes sprinkled with potato starch are deep-fried in oil at a high temperature of 200°C.
※ the central part and the other OK if Katamare and potato starch is crisp on the surface because you want to and crispy yam
※ spare ribs and the other OK if Katamare and potato starch is crisp on the surface because the fire is through up in another
※ filet and shoulder roast is relatively early to raise from the oil (feeling cook about 70 to 80%) since the firm is too cooked
Once boiled added to the sauce in the frying pan
tailored to entangle the sauce put the meat and yam
is less tangled ※ If so, please use a water-soluble starch starch to thicken the sauce and sprinkle on the meat.
If the whole is dyed black, put it on a plate and roast it from the top and sprinkle with sesame to complete.
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