The method of making pot wrapped meat
Ingredients and materials
Lean meat, oil, starch
Cilantro, scallions, ginger, white sugar, vinegar, salt
The method of making pot wrapped meat
1. Cut lean meat into 1cm thick slices and hang them with starch to make a paste for later use.
2. Cut cilantro into sections, shred ginger and carrots, and mix white sugar and vinegar in a ratio of four tablespoons of white sugar and one tablespoon of rice vinegar to make a sauce for later use
3. Put oil in the pot and heat it up to 70%. Then add the marinated meat slices and fry until golden brown. Remove from the pot.
4. Add a small amount of oil to the pot, stir fry cilantro, carrots, and shredded ginger, and then pour in the prepared sweet and sour sauce.
5. Then pour in the fried meat slices and stir fry quickly.
6. Once cooked, a delicious plate of pork belly is ready.
Tips
Don't fry the meat for too long. It's easy to get old. It's better to fry it for Zhaliang times.
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