My favorite is Gulu meat

My favorite is Gulu meat

Introduction:

"This dish is good in color, aroma and taste, moderate in sweetness and acidity, and has a long aftertaste."

Production steps:

Step 1: slice the pork with a knife (like a lotus clip), loosen the meat with the back of the knife, and marinate with cooking wine, salt and chicken essence.

Step 2: onion, green pepper, cut into diamond pieces. Wrap the inside and outside of the cured meat slices with dry starch, knead them into a ball, and deep fry them twice in the oil pan. By the way, oil the green pepper and onion.

Step 3: in use: 50 grams of white vinegar, 100 grams of sugar, 100 grams of tomato juice, salt and soy sauce mixed into a bowl of juice. Put a little oil in the pot, pour in the bowl juice, bring to a boil, turn in the starch, add the meatballs and ingredients, and leave the pot.

Materials required:

Pork: 300g

Green pepper: 50g

Onion: 50g

Dry starch: 15g

Chicken essence: 5g

Salt: 3 G

Cooking wine: 5g

White vinegar: 50g

Sugar: 100g

Tomato juice: 100g

Old style: moderate

Note: the cooking method of Gulu meat can also be used for other materials. The most common variety is raw fried bone, which is fried pork ribs with Gulu juice. Other gourd dishes include chicken balls, shrimp balls and bankuai.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original