Fried meat section

Fried meat section

Introduction:

"The main points of this dish are as follows: first, you must choose pure potato starch instead of corn starch; second, you must release soybean oil to make the starch paste together, so that the fried meat has a good color; third, you must fry it again after it is fried, so that it is crisp and tastes good."

Production steps:

Materials required:

Refined meat: half a catty

Carrot: right amount

Starch: right amount

Scallion: right amount

Salt: right amount

MSG: moderate amount

Sugar: right amount

Vinegar: right amount

matters needing attention:

Production difficulty: Advanced

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet and sour