How to make a good home-cooked video of stewing loose meat

condiments

500 grams of beef stuffing

4 pieces of tofu skin

condiments

potato

two

Eggs (of hens)

two

condiment

salt

Proper amount

soybean

Proper amount

verdant

Proper amount

energy

Proper amount

Light soy sauce

Proper amount

starch

Proper amount

five spice powder

Proper amount

vegetable oil

Proper amount

The practice of stewing meat

Need to prepare: 1 catty of mutton stuffing or beef stuffing, several potatoes (potato noodles), 4 pieces of oil skin (available in niujie Muslim supermarket), 2 eggs, chopped green onion, Jiang Mo, spiced powder, starch, soy sauce and salt.

The practice of frying loose meat:

1. Wash the potatoes first and steam them in the pot. Then peel it and mash it.

2. Next, add chopped green onion, Jiang Mo, allspice powder, salt and soy sauce to the meat stuffing, beat 2 eggs, and then stir the meat stuffing evenly. Then add mashed potatoes, sprinkle with dry starch and stir well again. Divide it into two parts. Next, take 1 piece of oil skin, coat some water starch on the oil skin, spread the stirred meat stuffing evenly on the oil skin (similar to the operation of putting meat stuffing on the surface when making meat pies), then coat some water starch on the meat, and then cover another piece of oil skin. Slap hard with the knife surface several times, compact and cut into rectangular pieces. Let's repeat the above steps and operate it again with two other oil skins.

3. After the semi-finished products are finished, fry them. Pour the right amount of oil into the pot. When the oil is about 70% hot, add the meat strips. The fire should not be too big, or the oil skin will easily explode. After frying until golden brown, drain the excess oil with a colander, and the fried loose meat just out of the pot is ready, which is especially delicious when it is hot. Features: golden brown, crisp

The practice of stewing meat:

4. Pour a little oil into the oil pan, stir-fry the onion and ginger until fragrant, add a little water, add salt (the pine meat itself is salty, and the salt should be put less), chicken essence, soy sauce (color enhancement) and white sugar, then thicken, stir with water starch, then pour the juice on the pine meat and sprinkle with coriander. The characteristics of stewed loose meat are: soft and rotten.