Fried pork(nong jia xiao chao rou )

Fried pork

Introduction:

"Introduce a Hunan dish, which is taught by Beijing life Taiwan. If you can't get authentic food, it's good to have a similar one. But I didn't buy Hangzhou pepper. I replaced it with sharp pepper. I guess it has something to do with this. There are also green garlic. I replaced it with green onion. Next time, we'll make all the ingredients, and the taste will be better. "

Production steps:

Step 1: half pork and half tenderloin. It's better to freeze a little. The meat should be sliced evenly.

Step 2: the pork should be peeled and sliced.

Step 3: cut pork and tenderloin.

Step 4: cut the pepper in half, or cut it diagonally.

Step 5: cut the red pepper into small pieces.

Step 6: cut the bell pepper into small circles.

Step 7: slice garlic.

Step 8: cut parsley and garlic into sections.

Step 9: put a little oil in the pot, heat it and change to medium heat.

Step 10: put the pork in, stir fry, try to stir fry the fat oil of pork out.

Step 11: then take out the golden streaky pork.

Step 12: leave oil in the pan, put the fillet in and stir fry to change color.

Step 13: at this time, put the fried pork into the pot and fry together.

Step 14: add the right amount of soy sauce and soy sauce.

Step 15: when the meat is 7 mature, add garlic slices, Hangzhou pepper, red pepper and beauty pepper, and turn the fire up.

Step 16: continue to shovel pressure materials, stir fry out fragrance.

Step 17: pour in the Douchi and green garlic, stir fry slightly. Don't over fry the garlic Then, add salt and monosodium glutamate to taste, and then add a little cooking wine to taste.

Step 18: finally, add coriander section, stir fry a few times, then out of the pot.

Materials required:

Tenderloin: moderate

Streaky pork: moderate

Hangzhou pepper: right amount

Red pepper: right amount

Beauty pepper: right amount

Garlic: right amount

Garlic cloves: right amount

Coriander: moderate

Soy sauce: moderate

Old style: moderate

Dried Douchi: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Note: 1. Practice out of true knowledge, ah, this dish to fry faster. 2. Don't cut the meat like me. It's thin and dried. Ha ha. But in fact, I like to eat such thin food. My husband said it was too broken. 3. I cut less meat this time, because it's too cold to cut, so I have to cut it slowly. 4. Green garlic is absolutely necessary. Don't be bad at anything. 5. There are also small peppers. The beauty peppers I bought this time are not too hot. The beauty peppers I ate in the hotel are very hot, so I must choose good ingredients to get close to the "Xiang" flavor.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Nong Jia Xiao Chao Rou