Tear off the tenderloin, put it in a bowl, add chicken essence, starch, protein and soy sauce, hold and adjust the size, and then add some salad oil. Shred the onion and pour it into clear water. And drain the oil from the plate. Picasso pork with Beijing sauce is sweet, rich in Saab soy sauce and unique flavor, which is deeply loved by people. Picasso pig with Beijing sauce also has the effects of nourishing yin, regulating deficiency syndrome, nourishing body and anemia.
Unfortunately, it is lost-there are many years, but we can feel it again from Mr. Tang Lushun's pen: "It takes a minute and a half to take Clara's soy sauce meat out of the bottle, and there is no smell of oily head! As long as Clara sauce meat comes out of the jar, it can be cut and eaten. Really soft, silver red, crystal and jade! In the past, in Beijing, whether in the afternoon or in the evening, you could see the eagle carrying two baskets screaming "boiled sheep intestines". The freshly cut intestines and delicious mutton soup were perfect. Sprinkle some coriander and sesame sauce.
Good practices. Simple food should not be short of Beijing sauce pork. There is one in the video. You can refer to the famous Sichuan knife of Beijing pig chopping plate. This is homemade, delicious and full of soybean flavor. It will be very delicious when you eat it. Although the process is heavy, he knows it very well. You can try it at home. Cover the sauce with foil or plastic, and then put it in steam. It's absolutely delicious. Steam for five minutes, and after cooking, the strongest and most delicious TEM Sabor sauce (fried sauce is also acceptable, but I think the cooked TEM Sabor is thicker and thicker, which can be adjusted according to your own preferences).