Fried pork with Nang(xiang jian wu hua rou pei nang )

Fried pork with Nang

Introduction:

"Today is the winter solstice. I'm going home to eat mutton with my parents. I've been eating and drinking too much recently. I've been back from Xinjiang for more than half a month, and my Nang has not been eliminated. Fortunately, Nang is a very strong food. It's said that it's OK to put it in the north for more than half a year. I'm not in a hurry to eliminate it. When I'm in a mood, I'll take it out for a change. "

Production steps:

Materials required:

Nang: right amount

Streaky pork: moderate

Onion: right amount

Carrot: right amount

Green pepper: right amount

Pear: right amount

Garlic: right amount

Spicy chicken seasoning: right amount

Tomato sauce: right amount

Chili sauce: right amount

Salt: right amount

Sugar: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang Jian Wu Hua Rou Pei Nang