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
Fried meat section
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