Diced Pork with black bean sauce and mushroom with apricot(dou chi rou ding xing bao gu )

Diced Pork with black bean sauce and mushroom with apricot

Introduction:

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Production steps:

Step 1: put five spice powder and ginger powder into the meat filling

Step 2: mix the flavored Jixian soy sauce well

Step 3: shred the apricot mushrooms, not too thin, about 5mm square

Step 4: heat the frying pan and drain the oil. Heat to 70%

Step 5: stir fry the shredded mushrooms in apricot bag until the water is dry, then spit out the oil

Step 6: Douchi

Step 7: leave a little oil in the pot, put the meat stuffing into the pot and stir fry, then add the Douchi to continue to stir fry. Pay attention to the small fire at this time.

Step 8: mix the meat stuffing and Douchi together and add green and red peppers, mainly for color matching, or not. My family just didn't have it, so I used yellow pepper and purple cabbage instead. The color effect was not very good.

Step 9: stir fry the shredded mushrooms in apricot bag

Step 10: finished product

Materials required:

Baogu apricot: 400g

Minced pork: 70g

Spiced Douchi: 10g

Five spice powder: 3 G

Ginger powder: 3 G

Delicious soy sauce: right amount

Green and red pepper: moderate

Edible oil: 50ml

Note: Douchi is bought from the supermarket. It is easy to stick to the pot due to its fermentation process, so you should put meat stuffing first when frying, and then put Douchi after frying the meat stuffing. Stir fry a little. Douchi is salty, and the meat stuffing has been mixed in advance, so you can add it according to your own taste instead of salt. But I think it's just salty.

Production difficulty: unknown

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Dou Chi Rou Ding Xing Bao Gu