A good partner of rice
Introduction:
"The sliced meat is gorgeous in color, mixed with the fragrance of garlic sprouts. After eating it, you will have a spicy and refreshing taste, which will reverberate in your mouth. The sliced meat is not fat and greasy, so that you can eat a big bowl of rice and gobble it up like no one else."
Production steps:
Step 1: put two pieces of ginger and green onion in the pot, pour in water and bring to a boil.
Step 2: add the plum meat and cook it until it is unripe.
Step 3: soak the cooked meat in cold water.
Step 4: wash garlic seedling and cut into sections.
Step 5: cut the cooked meat into thin slices and put it into the soup.
Step 6: dry the sliced meat.
Step 7: pour proper amount of oil into the pot, add pepper, Pixian Douban and Douchi sauce.
Step 8: stir fry in low heat until fragrant and red oil comes out.
Step 9: pour in the meat and stir fry.
Step 10: pour in the cooking wine.
Step 11: pour in the soy sauce and stir fry until colored.
Step 12: add sugar, salt and chicken essence and stir fry.
Step 13: stir fry the garlic sprouts until they are broken, then put them into a plate.
Materials required:
Plum meat: 300g
Garlic sprouts: 100g
Pixian bean paste: 1 tbsp
Laoganma Douchi sauce: 1 tsp
Raw soy sauce: 1 tbsp
Cooking wine: 1 teaspoon
Salt: 1 / 2 teaspoon
Chicken essence: 1 / 2 teaspoon
Sugar: 1 / 2 tsp
Chinese prickly ash: 10
Scallion: 1 Section
Ginger: 3 tablets
Oil: 1 tbsp
Note: 1 this dish is best fried with thin and fat pork, but my husband doesn't eat fat meat, so I use plum blossom meat. 2 the time of cooking meat should be well controlled. Half of the time is to use bamboo chopsticks to insert, which can move without spilling blood
Production difficulty: unknown
Process: others
Production time: 10 minutes
Taste: Original
Chinese PinYin : Mi Fan Hao Da Dang Suan Miao Hui Guo Rou
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