Home style fried meat(jia chang xiao chao rou )

Home style fried meat

Introduction:

"Stir fried meat is a typical Hunan dish, the main ingredients are pork, green pepper and red pepper, and the main cooking technology is stir fried. Delicious fried meat is tender, with the smell of meat, but it is not boring. To make this dish well, the ingredients are the first and the heat is the second, with the characteristics of hot and sour, fresh and soft. Today's fried meat gives up the green and red peppers, and uses the method of stewing and frying with sauce. It tastes very good. "

Production steps:

Step 1: raw materials are ready;

Step 2: pork cold water into the pot, add half pepper, cooking wine and ginger to add flavor;

Step 3: Chop coriander and garlic, shred half ginger and slice half ginger;

Fourth step: take a large bowl, pour 2 tablespoons of Baijiu, 4 tablespoons of soy sauce, 1/2 tablespoon sugar, 1 teaspoon vinegar and a little soup, mix without any soup.

Step 5: put the other half of shredded ginger and Chinese prickly ash into the sauce bowl;

Step 6: take out the pork and cut it into thin slices;

Step 7: add a little oil into the pot and stir fry the pork when the oil temperature is 50%;

Step 8: pour in the sauce;

Step 9: stir fry for a while until the juice is collected, then turn off the heat;

Step 10: take out the dish and sprinkle with a little coriander.

Materials required:

Pork: 500g

Coriander: 1

Chinese prickly ash: 10g

Erguotou: 30ml

Soy sauce: 4 tbsp

Sugar: 1 teaspoon

Cooking wine: 15ml

Rice vinegar: 1 teaspoon

Ginger: right amount

Garlic: right amount

Salt: right amount

Precautions: 1. It's easier to cut the pork into thin slices after it's frozen; 2. The pork has more oil, so you only need to put a little oil to make the meat not stick to the pot; 3. The pork can be fried for a long time when it's in the pot but not poured into the flavor juice to make it more fragrant.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Xiao Chao Rou