The practice of omitting two paragraphs

This dish pays attention to the meat and shrimp section, which is tender outside and salty inside. Prepare ingredients: shrimp 10, half a catty of lean meat, a little green pepper, a little onion, a little carrot, a little raw meat, a little salt and miso, a little onion and garlic, and a little water starch.

Step 1: Wash the shrimp, cut the lean meat into small pieces, put them in a bowl, and marinate the meat pieces with a little salt and cooking wine.

Step 2: Slice the green pepper, onion and carrot. As an ingredient, it can be moderate, but not too much.

Step 3: cut some green onions and fry them, and chop the garlic.

The fourth part: add water and potato starch to shrimp and lean meat respectively, and stir until the batter can be hung on shrimp and meat. There must be a lot of batter, and it is best to wrap it without revealing the ingredients. Remember that it must be potato starch, and other starches taste bad.

Step 5: Prepare the wok and frying pan. If you don't have a frying oven, you can also prepare a frying pan for frying shrimp and meat.

Step 6: put that shrimp section wrapped with batter into an oil pan or a frying pan respectively, and the oil temperature is 180 degree. Stir-fry until 70% cooked, and take out. Take it out and put it together for later use.

Step 7: Heat a little oil in the wok, put it in the onion wok, then add a little green pepper, carrot, onion and other ingredients, stir-fry for a while until it no longer grows, pour a little soy sauce, pour 200ml of water or broth, add the old sauce to adjust the color, and then add a little salty seasoning until you are satisfied.

Step 8: Pour the fried double section into the oil pan or frying furnace again, and the oil temperature is 180 degrees. Fry until golden brown, and remove when you feel hard.

Step 9: After the soup in the pot is flavored, bring it to a boil, thicken it with water on a small fire, and don't thicken it too much. Just master this yourself.

Step 10: Pour the just-fried Shuangjie into the pot with good sauce, stir-fry for a few times, add minced garlic, take it out and serve!

Special attention should be paid to this dish: the batter must be made with potato starch and fried on both sides. Also, after frying for the last time, pour it into the thickened pot and stir fry within half a minute to achieve the effect of being tender outside!