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      "author": "vegetamm",
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      "title": "米饭杀手👉🏻软烂不腻的红烧肉㊙️好吃到飞起",
      "body": "1。准备材料：\n五花肉 500 克\n姜、葱、八角、桂皮、香叶等香料适量\n冰糖、老抽、生抽、料酒等调味料适量\n食用油适量\n2。处理五花肉：\n将五花肉切成 2 厘米左右的方块，用开水焯水 2-3 分钟，捞出沥干备用。\n3。炒糖色：\n锅中倒入适量食用油，放入冰糖，小火炒至冰糖溶化，变成焦糖色。\n4。上色：\n加入五花肉块，翻炒均匀，使每块肉都裹上糖色。\n5。加入香料和调味料：\n放入姜、葱、八角、桂皮、香叶等香料，翻炒出香味。\n加入老抽、生抽、料酒等调味料，翻炒均匀，使五花肉上色。\n6。加水炖煮：\n加入适量清水，没过五花肉块，大火烧开后转小火炖煮 40-60 分钟，直到五花肉变得软烂入味。\n7。收汁：\n打开锅盖，大火收汁，直到汤汁变得浓稠，包裹在五花肉上。\n8。出锅装盘：\n将红烧肉出锅装盘，撒上葱花或香菜点缀即可。\n小贴士：\n炒糖色时要小火慢炒，避免糖色炒糊，影响口感。\n炖煮五花肉时要小火慢炖，这样可以使五花肉更加软烂入味。\n收汁时要注意火候，避免汤汁过于浓稠或过于稀薄。",
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      "title": "Oriental delicacy \"Sweet and Sour Pork Tenderloin\".",
      "body": "Required ingredients: pork tenderloin, eggs, potato starch, ginger, scallions, salt, white vinegar, tomato sauce, sugar, cooking oil.\nSpecific steps:\nRemove the fascia from the pork tenderloin, cut it into slices about half a centimeter thick, and then cut into uniform meat strips. Mince the ginger and cut the scallions into sections. Put them in a blender together, pour in a little water, and blend them into ginger and scallion juice. Then sieve out the ginger and scallion residues with a filter.\nAdd a little salt to the cut meat strips to enhance the base flavor. Then pour in the ginger and scallion juice in small amounts several times. Stir and beat each time until the meat strips fully absorb it. After stirring until the meat strips become gelatinous, set them aside and marinate for 10 minutes.\nTake another bowl, crack an egg into it, add an appropriate amount of potato starch. Note that you must use potato starch so that the fried taste will be crispy. Add a little salt and 5 grams of white vinegar to make it crispy. Stir evenly with your hands to make a flowing starch paste that can be drawn into threads. Then pour in a little cooking oil and continue to stir evenly and set aside. Vegetable oil can make it crispy and also play a lubricating role to prevent the meat strips from sticking to each other. Then put the marinated meat strips into the batter and stir evenly to make the meat strips coated with batter.\nPrepare sweet and sour sauce. Add two tablespoons of tomato sauce, two tablespoons of white vinegar, one tablespoon of sugar, one tablespoon of oyster sauce, two tablespoons of ginger and scallion water, and an appropriate amount of starch to a bowl and stir evenly. The sourness and sweetness can be adjusted according to personal taste.\nHeat oil in a pan. When the oil temperature reaches 50% heat, put the meat strips into the pan one by one to prevent sticking. Keep frying slowly over low heat. The meat strips will gradually expand and float up. Fry until slightly yellow and remove.\nAfter frying all the meat strips, turn up the heat to increase the oil temperature. Fry the fried meat strips again in 3-4 batches until golden yellow for 20-30 seconds.\nStart another pan, leave a little hot oil. Pour in the sweet and sour sauce and simmer over low heat until it slightly bubbles. Pour in the fried pork tenderloin and stir quickly and evenly before taking it out of the pan.\nTips:\nWhen frying pork tenderloin, master the heat and time to avoid over-frying or under-frying.\nWhen preparing sweet and sour sauce, you can adjust the ratio of sugar to vinegar according to personal taste.\n![糖醋里脊.jpg](https://cdn.steemitimages.com/DQmd9fgzsTLjKgcNodeKL6j2KjWeRABSoa8nheow8Ny74Ah/%E7%B3%96%E9%86%8B%E9%87%8C%E8%84%8A.jpg)",
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