Shredded pork with garlic(rou si suan huang )

Shredded pork with garlic

Introduction:

"It's cold. It's really cold. In recent days, the temperature has plummeted. As soon as the winter solstice passed, the master of heaven began to play: the north wind, the snow, the light rain and the flowers. As the temperature is low, there are fewer vegetables in the market, and the price has gone up a lot, especially green leafy vegetables. Garlic should be the winter vegetables, light yellow garlic, long and thin, fried with shredded meat to eat is good. When it comes to stir fried shredded pork with garlic, there are always many people who say that it's difficult to master the heat; either the fried garlic is old, or it's hot, or the shredded pork is firewood. Yes, a kind of food, everyone's fried taste is very different. In fact, fried garlic is not very complicated. As long as the shredded meat is handled, the stems and leaves of garlic can be put into the pot separately. Because the stem of garlic yellow is more fire-resistant than the leaf of garlic yellow, the stem of garlic yellow should be put first when frying, and then the leaf of garlic yellow should be put after frying evenly. Turn off the fire when frying, and use the waste heat of the pot to fry the garlic yellow. If you fry the leeks in the pan and put them on the plate, the heat of the dish will rot the garlic. "

Production steps:

Step 1: cut the lean pork into thin strips.

Step 2: put the sliced lean meat into a clean small bowl and pour in 1 tbsp soy sauce.

Step 3: appropriate amount of refined salt.

Step 4: pour in 1 tbsp cooking wine, stir well and marinate for 30 minutes.

Step 5: wash the garlic and cut it into 4cm long pieces.

Step 6: cut the stems and leaves of garlic separately, and cut the leaves of leek about 4cm in length.

Step 7: shred red pepper and ginger.

Step 8: pour a little vegetable oil into the pan, heat the oil, pour in the marinated meat, spread it, and fry until discolored.

Step 9: pour in shredded ginger and chili, stir fry until fragrant.

Step 10: pour in the chopped garlic stems and stir fry slightly.

Step 11: stir fry garlic stems evenly, then pour in leek leaves, stir fry quickly and evenly.

Step 12: turn off the heat, add refined salt and stir fry evenly.

Materials required:

Garlic yellow: right amount

Lean pork: moderate

Vegetable oil: right amount

Refined salt: right amount

Ginger: moderate

Red pepper: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: 1, because the leek yellow stems and leaves, leek yellow leaves are not fire-resistant, so the leek yellow stems and leaves to separate into, so fried leek yellow will not soft couch. 2. Pork with refined salt, cooking wine pickled taste tender, not fishy. 3. In order to maintain the primary color of leek, it is not recommended to put soy sauce or soy sauce. 4. The amount of refined salt should be appropriate to prevent leeks from being soft and rotten.

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Rou Si Suan Huang