Ginger in muscle(jiang si li ji rou )

Ginger in muscle

Introduction:

"It's a home-made dish without any water. It's also my family's favorite dish. Not only is it easy to make, but the material is also very common. It tastes young, tender and delicious. "

Production steps:

Step 1: wash the muscle, cut the ginger into thin slices, and then cut into strips.

Step 2: slice the meat.

Step 3: add sesame oil, black soy sauce, sugar and pepper to the meat, mix well and cover it.

Step 4: of course, the longer it takes, the better it tastes. Usually I cover it overnight and cook it the next day.

Step 5: add white powder and mix well before cooking.

Step 6: heat the oil, stir fry shredded ginger, add the covered meat and stir fry until the moisture of the meat is completely dried, pour in half of the red wine and continue to stir fry, then add the other half of the wine and stir fry until the meat is cooked, and then add monosodium glutamate.

Step 7: a fragrant "Ginger muscle" is completed!

Materials required:

Tenderloin: 300g

Shredded ginger: 20g

Sesame oil: 1 tbsp

Sunflower oil: 3 tbsp

Red wine: 30g

Black soy sauce: 2 tbsp

Sugar: 1 tsp

Pepper: right amount

Taibai powder: appropriate amount

MSG: right amount

Note: in fact, this is really deer meat, but I changed it to pork. When using venison, you just need to put more ginger. The taste of venison is more tender, smooth and delicious!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: other

Chinese PinYin : Jiang Si Li Ji Rou