Stir fried pork neck(xiao chao zhu jing rou )

Stir fried pork neck

Introduction:

"[stir fried pork neck] before the appearance of lengxianrou shop, people always went to the vegetable market to eat meat. At that time, the meat was fat and thin at most. As for where the meat was, they never seemed to care. Nowadays, the meat is getting thinner and thinner. The front leg, back leg, back seat, back spine, bones are also divided into big bones, ribs, spine and so on. But we haven't got enough meat to pick out the pork neck to buy. In order to buy this meat, I didn't spend much time, but I didn't buy it. On that day, I asked an acquaintance who bought meat in my hometown to leave a fan of spareribs. When I went to get it, I used a knife to cut it off. Good guy, seeing the meat behind the pig's neck, I immediately asked for it. I was thinking about how to eat it, roast it? Fried? Or cooking? Forget it, or stir fry it, first try, and then say, anyway, my hometown also know which piece I want, next time can eat! After stir frying, I sigh that the pork tastes like beef

Production steps:

Materials required:

Pork neck: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Green pepper: right amount

Red pepper: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Ginger powder: right amount

Pepper: right amount

Cooking wine: moderate

Cooking oil: proper amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiao Chao Zhu Jing Rou