Fried pork(nong jia xiao chao rou )

Fried pork

Introduction:

"It's a dish my father likes, and it's also the most profound memory of meat in my childhood memory. My father will help me to bite off the fat part. I miss my father very much, the warm cooking smoke in my childhood memory, the vegetable garden in the countryside, and my mother's own chili, eggplant and green vegetables..."

Production steps:

Step 1: scrape the skin of streaky pork several times with a knife, rinse it under running water, drain it and cut it into long slices

Step 2: wash the green and red pepper, control the dry water, and cut into strips

Step 3: chop the Douban sauce and Douchi together

Step 4: put a little oil after the pot is hot. After the onion and ginger are fragrant, put the meat into the pot, stir fry the oil, and cook a little rice wine to remove the fishy smell

Step 5: set aside the meat, leave the oil in the pan, add the Douban sauce and Douchi, stir fry over low heat

Step 6: pour the meat slices back into the pot and stir fry until they are rolled and slightly burnt

Step 7: pour in green and red pepper and stir fry for 1 or 2 minutes

Step 8: add oyster sauce, sugar, chicken essence seasoning can Sheng pan

Materials required:

Pork: 250g (half a catty)

Green pepper: 2

Red pepper: 1

Shallot: a little

Ginger: right amount

Pixian Douban: 1 tbsp

Douchi: half tbsp

Rice wine: half a teaspoon

Sugar: 1 teaspoon

Chicken essence: a little

Oyster sauce: a little

Note: 1, choose pork to do this dish, taste better. 2, the amount of pepper according to their favorite increase or decrease. 3, Douchi no need to add, add a little more fragrant. 4, pepper cut, not too thin, too thin easy to juice. 5, the meat should be fried first, with the oil fried Douban sauce, one to make the meat not so greasy, two to make the finished dish more fragrant. 6, I did not put salt, because I think Douban, Douchi The addition of oyster sauce is enough

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: medium spicy

Chinese PinYin : Nong Jia Xiao Chao Rou