{Chinese food - 2018} pot meat practice{中国美食——2018}锅包肉做法奉上

{中国美食——2018}锅包肉做法奉上，还不会的赶紧试试~
{Chinese food - 2018} pot meat practice, will not try it quickly~
The practice of pot meat is served, and I will not try it quickly~
Materials
Pork, carrot, starch, cooking wine, sugar, onion, green
Pepper, ginger, garlic
practice
Pork washed and sliced
practice
Carrot, green pepper washed shredded, onion ginger garlic shredded slices
practice
Add meat to the meat, add salt and marinate for a few minutes, then add water.
Starch evenly~
practice
Starting the pot; hot oil, when the meat is ripe, the pieces are cut into pieces.
Deep-fried in the pot until the bubbling floats
practice
Then increase the firepower, the oil temperature will increase, and the fried meat will be re-sliced.
The next time you go to the pot and re-frige it to a mottled reddish color.
practice
Leave the base oil in the pot, add the sugar and vinegar to the simmer until it is sticky~
practice
Pour all the ingredients except the meat pieces and stir them evenly~
practice
Finally, pour the meat into the fire and quickly collect the juice.

锅包肉做法奉上，还不会的赶紧试试~
用料
猪肉、胡萝卜、淀粉、料酒、白糖、葱、青
椒、姜、蒜
做法
猪肉洗净切薄片
做法
胡萝卜、青椒洗净切丝,葱姜蒜切丝切片
做法
肉片加料酒加盐抓匀腌制几分钟后,加入水
淀粉抓匀~
做法
起锅;,热油,7成熟时,将肉片一片片下入
锅中炸至起泡浮起后捞岀控油
做法
随后加大火力,油温加高,将炸好的肉片再
次下入锅中复炸至有斑驳的焦红色即可捞出
做法
锅中留底油,加入白糖和醋中火熬至粘稠~
做法
倒入除肉片以外的所有素材翻炒均匀~
做法
最后倒入肉片大火快速收汁即可出锅~