Sauteed pork loin with wine(jiu xiang yao si )

Wine flavored waist silk method:

Raw materials for making wine flavored waist silk:

2 pork loins, 1 red pepper, 1 chive, 1 ginger and 10 prickly ash

Seasoning for making wine flavored waist silk:

50g edible oil; 1 tbsp cooking wine (30g); 2 tbsp soup (60g); 1 / 2 tbsp refined salt (1.5g); 1 / 2 tbsp monosodium glutamate (1.5g)

Processing steps of wine flavored waist silk:

1. Divide the pork loin into two parts from the side, remove the inner white, wash it, cut it into thin strips, put it into boiling water, scald it thoroughly, and take it out;

2. Wash and mince green onion; wash and shred ginger; wash and shred red pepper; put Zanthoxylum bungeanum, green onion, shredded ginger, pepper, refined salt and monosodium glutamate into a large bowl, boil the broth and pour it in to make flavored juice;

3. Put oil in the pot, heat up, stir fry the loin, add wine and flavored juice, and bring to a boil.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of wine flavored waist silk:

The wine is delicious, fresh and salty.

Attention should be paid to when making wine flavored waist silk

You can also put the waist silk after water into the flavor juice to marinate and make cold dishes.

Sauteed pork loin with wine

Food materials

raw material

2 pork loin, 1 red pepper, 1 chive, 1 ginger and 10 prickly ash

Seasoning

50g edible oil, 1 tbsp cooking wine, 2 tbsp soup, 1 / 2 tbsp refined salt and 1 / 2 tbsp monosodium glutamate

Production method

1. Divide the pork loin into two parts from the side, remove the inner white, wash it, cut it into thin strips, put it into boiling water, scald it thoroughly, and take it out;

2. Wash and mince green onion; wash and shred ginger; wash and shred red pepper; put Zanthoxylum bungeanum, green onion, shredded ginger, pepper, refined salt and monosodium glutamate into a large bowl, boil the broth and pour it in to make flavored juice;

3. Put oil in the pot, heat up, stir fry the loin, add wine and flavored juice, and bring to a boil.

Food characteristics

The wine is delicious, fresh and salty.

The chef knows everything

You can also put the waist silk after water into the flavor juice to marinate and make cold dishes.

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Chinese PinYin : Jiu Xiang Yao Si