Stir fried Jiangnan Zi with pork(wu hua rou xiang chao jiang nan zai )

Stir fried Jiangnan Zi with pork

Introduction:

"When I don't have much appetite in summer, I like this dish. I eat more rice and porridge. It's even a snack. It's fragrant but not spicy. I promise I won't get angry."

Production steps:

Step 1: five layers of streaky pork 200g, marinate with soy sauce and oyster sauce for 15 minutes

Step 2: cut the pickles into shreds, soak in water for 10 minutes, remove some salt, change the water for 3 times, and drain

Step 3: chop the ginger and garlic until ready to use. Cut the scallion as long as the turnip

Step 4: cut coriander as long as pickle

Step 5: put a little oil, the next half of the ginger, garlic hot wok

Step 6: put the pork into the pot and stir fry out the oil

Step 7: add shredded pickles

Step 8: add all the seasonings and stir fry the remaining half of ginger, garlic and green onion

Step 9: serve with parsley and tomato slices

Step 10: OK, my appetite is back

Materials required:

Pork: 200g

Jiangnan pickles: 100g

Scallion: right amount

Coriander: moderate

Ginger: right amount

Garlic: right amount

Tomato slices: 3

Oil: right amount

Soy sauce: right amount

Oyster sauce: right amount

Sugar: right amount

Cooking wine: moderate

Chicken powder: right amount

Notice: don't put salt in the meat, because jiangnanzi pickles contain a lot of salt; ginger and garlic are put separately twice, which will release fragrance twice; don't put too much oil, pork will produce oil when fried, so it's more economical and not greasy.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Wu Hua Rou Xiang Chao Jiang Nan Zai