第2个回答 2010-11-11
你好！
介绍”锅包肉“做法：
主料：猪里脊肉300克 姜丝5克 葱丝20克 香菜10克 精盐、料酒、酱油、白糖、醋、味精、鲜汤、水淀粉、色拉油各适量。
做法：
1.猪里脊肉改刀成7厘米长、5厘米宽、0.2厘米厚的大片，用精盐、料酒拌匀码味；用水淀粉及少许色拉油调成稠糊；另用酱油、白糖、醋、味精、鲜汤、水淀粉等对成滋汁。
2.炒锅置火上，放入色拉油烧至六七成热，先将码好味的肉片与稠糊拌匀，再一片片展开，逐一下入锅中，炸至外酥内嫩时捞出沥油。
3.锅留底油，投入姜丝、葱丝炸香，下入炸好的肉片，烹入滋汁，翻拌均匀后起锅装盘，撒上香菜即成。
英文译文：
Main material:
Pig fillet meat 300 grams
ginger silk 5 grams
onions silk 20 grams
corianders 10 grams
refined salt,
cooking wine,
soy sauce,
white sugar,
vinegar,
monosodium glutamate,
fresh soup,
water starch,
salad oil respectively right amount.
Procedure:
1. The pig fillet meat cut into slice, becomes 7 centimeters long, 5 centimeters widths, 0.2 centimeter thick big piece, with the refined salt, the cooking wine mixes evenly the code taste; Water used starch and little salad oil furnishing heavy paste; Uses the soy sauce, the white sugar, the vinegar, the monosodium glutamate, the fresh soup, the water starch in addition and so on to Cheng Zizhi.
2. The wok sets at on the fire, puts in the salad oil to burn to 67 tenths heat, first mixes evenly the code good taste sliced meat and the heavy paste, then one piece by piece launches, under enters in one by one the pot, explodes crisp in is tender to outside when bails out drainings the oil.
3. refilloil in the pot, invests Jiang Si, the onion silk explodes the fragrance, gets down enters explodes the good sliced meat, boils into incites the juice, after turns mixes even pot chargging, scatters.
谢谢！！