How to make orange ancient meat

How to make orange ancient meat

What do you do when you are unhappy? Maybe you will choose to cry or laugh, or go out and have fun, or smoke or drink, etc., but I believe there are definitely people who are willing to choose "eating". When you are unhappy, you might as well make something delicious for yourself, maybe your mood will improve immediately. Well, let me first introduce the method of making ancient orange meat.

1.12 Prepare the main ingredients, pork and orange.

2.21 Cut the pork into large pieces, add starch, pepper, a little salt, cooking wine and egg white.

3. Add seasoning to the meat slices and mix evenly, then marinate for 10 minutes.

4. Peel the orange, take out the flesh and cut into pieces for later use.

5.12 Coat the marinated meat slices with a layer of dry starch and shake off the excess starch.

6.21 Heat oil in a wok until it is about 50% to 60% hot, then add the meat slices coated with starch and fry.

7. Fry over medium-low heat until cooked and remove from the heat.

8. Continue heating the wok until the oil temperature reaches 80% hot, then add the meat slices and fry again.

9.1 Leave some oil in the wok and add three or four slices of ginger to sauté until fragrant.

10.2 Fry the meat slices until golden brown and set aside.

11. Stir-fry the ginger slices until fragrant, then add the tomato sauce and stir-fry.

12. Add a little water and a tablespoon of sugar

13. Add salt. (There is some reflection, so you can't see the amount of salt. Just a little bit of salt is enough)

14. After adding all the seasonings, stir-fry the soup until it becomes bright, then add the fried meat slices.

15. Add orange pulp

16. Stir-fry quickly and evenly so that the soup is evenly coated on the meat slices and orange pulp.

17. Here’s a picture of the finished product. Does it look tempting?

Well, after reading the editor’s introduction, I think housewives should quickly throw away the orange pulp in your hands, and learn how to make this nutritious, healthy and delicious dish that the editor will introduce to you today. Come on and make it.

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