It's a dish that people who don't eat meat will fall in love with(chi xiang hui guo rou bu chi rou de ren ye hui ai shang de yi dao cai )

It's a dish that people who don't eat meat will fall in love with

Introduction:

"My mother said that when I was a child, I liked meat very much, no matter whether I was fat or lean. My mother also said that when I was more than 2 years old, I always pointed to the pot and called" meat ". For this reason, I have been thinking about whether my mother lied to me, because since I can remember, I have never touched any fat. It's an acquired instinct to dislike fat meat and not get used to the taste of fat meat. This habit has been maintained until college graduation. I remember when I was a child, every time I had a meal, my father would help me pull off the fat part, leaving only lean meat for me to eat. Later, this task fell on my husband. And then later, that is now, slowly can accept a little fat. For example, this dish of double cooked pork, although it's streaky pork and not much fat, will never touch me before, but now I find that the meat is still the best to eat, and this dish is not greasy at all. It's a combination of garlic and soy sauce, and the rice must be filled up. "

Production steps:

Step 1: preparation materials: pork, garlic, red pepper (good color).

Step 2: wash the pork, add appropriate amount of water and ginger, scallion, star anise into the pot, boil the water, add the meat and cook it until it is 8% cooked (about 10 minutes, you can poke through the meat with chopsticks), pick it up, soak it in cold water and drain it.

Step 3: cut the meat into thin slices about 4cm wide, 5cm long and 0.3cm thick. Green garlic, red pepper, green onion, ginger and garlic slices.

Step 4: heat the frying pan, add a little oil, and stir fry the meat until the meat is slightly curly and oily (so it won't be too greasy).

Step 5: leave the bottom oil in the pot, stir fry shallot, ginger and garlic, add 1 tbsp Pixian Douban sauce, half tbsp sweet flour sauce and 1 tbsp Douchi to stir fry the red oil.

Step 6: add pork and red pepper and stir well.

Step 7: pour in cooking wine and a little raw smoke, stir fry with sugar. Then add the garlic section and stir fry until it is cut off.

Step 8: eat while it's hot.

Materials required:

Streaky pork: moderate

Garlic: right amount

Ginger slices: right amount

Scallion: right amount

Douchi: right amount

Sweet flour sauce: right amount

Soy sauce: right amount

Cooking wine: moderate

Appropriate amount: sugar

Pixian Douban sauce: right amount

Note: streaky pork must be cooked to 8% cooked in advance, and the extra oil is forced out after the pot, so that the meat can be tasted; otherwise, the fishy smell is very heavy, which affects the taste of the dish; green garlic is easy to be cooked after the pot, so put it in before the pot, and the heat of the meat is enough to make the green garlic mature, so there is no need to stir fry many times, otherwise, the green garlic will be soft and rotten, and there is no taste. Pixian Douban sauce has already been salted, so I didn't add salt to this dish. However, the saltiness of the sauce may be different, so you can taste it before you come out of the pot to see if you need to add more salt.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chi Xiang Hui Guo Rou Bu Chi Rou De Ren Ye Hui Ai Shang De Yi Dao Cai