Stir fried pork slices with balsam pear(ku gua chao rou pian )

Stir fried pork slices with balsam pear

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: slice the meat, slice the balsam pear, slice the onion and shred.

Step 3: prepare the marinade.

Step 4: marinate the meat for 20 minutes.

Step 5: blanch balsam pear with boiling brine.

Step 6: then soak in ice water.

Step 7: add a little oil into the pan and stir fry the meat.

Step 8: serve until the meat is discolored.

Step 9: heat the pot, pour in the onion and saute until fragrant.

Step 10: add a little water.

Step 11: pour in the meat.

Step 12: pour in the balsam pear to collect the juice.

Materials required:

Balsam pear: moderate amount

Onion: right amount

Streaky pork: moderate

Salad oil: right amount

Cooking wine: 2 teaspoons

Old style: 1 spoonful

Soy sauce: 2 teaspoons

Salt and pepper: a little

Raw meal: 2 teaspoons

Salt: 1 teaspoon

Note: PS: 1. It's better to freeze the meat before slicing it. 2. It's better to pinch the meat by hand when curing, so that the meat and the marinade can be fully mixed and taste better. 3. Heat the dry pan, add onion and make a Zizi sound, just like an iron plate.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: bitter

Chinese PinYin : Ku Gua Chao Rou Pian