Cerdo en Bechamel estilo Ale's

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Cerdo en Bechamel estilo Ale's. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cerdo en Bechamel estilo Ale's, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cerdo en Bechamel estilo Ale's delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cerdo en Bechamel estilo Ale's is 1 racion. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cerdo en Bechamel estilo Ale's estimated approx 45 minutos.

To get started with this recipe, we must prepare a few components. You can cook Cerdo en Bechamel estilo Ale's using 14 ingredients and 12 steps. Here is how you cook it.

#bechamel
Rebanadas fritas de cerdo con salsa bechamel

Ingredients and spices that need to be Take to make Cerdo en Bechamel estilo Ale's:

1. 1/6 kg carne de cerdo
2. Sal
3. Pimienta
4. Ajo
5. 1/2 litro agua
6. Salsa Bechamel
7. Leche
8. Mantequilla
9. Harina
10. Cebolla
11. Clavos
12. Laurel
13. Nuez moscada
14. Pimienta

Steps to make to make Cerdo en Bechamel estilo Ale's

1. Salsa bechamel
2. Preparar el onio pique
3. Calentar la leche con el onion pique
4. Preparar un roux pálido
5. Calentar la leche y agregar gradualmente el roux.
6. Hervir a simmer, revolver constantemente para evitar grumos.
7. Preparación de la carne
8. Hervir la carne por 30 minutos con una rebanada de cebolla y un ajo
9. Retirar la carne del agua hervida y ahora pasamos a salpimentar para freír
10. Freír la carne hasta sellarla de los lados
11. Una vez esté sellada, retirar y rebanar la carne en cortes delgados, volver a freír
12. Montar el plato

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