Stir fried pork in Xiangxiang(xiang cai xiang xiang xiao chao rou )

Stir fried pork in Xiangxiang

Introduction:

"This is a home-made dish with rich Hunan flavor. The seasonings can be added or subtracted at will. Adding Douchi will make the whole dish more fragrant."

Production steps:

Step 1: wash and slice the meat.

Step 2: slice the green pepper.

Step 3: slice ginger and garlic, cut scallion into small sections.

Step 4: put the oil in the pot, add the fat and stir out the oil over low heat.

Step 5: stir the fat into golden yellow and serve.

Step 6: put in the lean meat, stir fry the lean meat with lard to change color, and leave the oil in the pot.

Step 7: add ginger and garlic slices and saute until fragrant.

Step 8: put in the dry pepper section, the bean drum burst out the fragrance.

Step 9: add green and red pepper, stir fry with salt.

Step 10: pour in the sliced meat and stir fry, add cooking wine and stir fry.

Step 11: add a small amount of water, salt, soy sauce, a few drops of soy sauce and vinegar stir well.

Step 12: stir in the scallion and serve.

Materials required:

Fat and lean meat: 350g

Green pepper: 50g

Red pepper: 30g

Scallion: 1

Garlic: right amount

Dry pepper Festival: appropriate amount

Ginger: right amount

Douchi: right amount

Cooking wine: moderate

Salt: right amount

Edible oil: right amount

Vinegar: moderate

Chicken powder: right amount

Old style: moderate

Soy sauce: moderate

Note: 1. Douchi is salty, salt should be put as appropriate. 2. It's best to use streaky pork to make this dish. I didn't buy it today, so I used foreleg meat, which is also very good.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Xiang Cai Xiang Xiang Xiao Chao Rou