Fried lunch meat(xiang jian wu can rou )

Fried lunch meat

Introduction:

"Lunch meat is mainly made of pork and chicken as raw materials, added with a certain amount of starch and spices. The meat is delicate, tender and fragrant. The term "luncheon meat" comes from foreign countries. Foreigners usually cut luncheon meat into slices, which can be used for bread. They also often eat it at picnics. The main nutrients of luncheon meat are protein, fat, carbohydrate, niacin, etc., and the contents of mineral sodium and potassium are higher. My family usually eat lunch meat when eating hot pot. The lunch meat in the hot pot is very soft and delicious. Today, I changed my way of doing it. I'll try to see what the fried luncheon tastes like. "

Production steps:

Step 1: all raw materials are ready;

Step 2: take out the lunch meat and cut it into proper size;

Step 3: soak Auricularia auricula in warm water, wash and tear it into small pieces;

Step 4: add proper amount of oil into the pan, heat it to 50%, and fry the lunch meat over low heat for 3 minutes;

Step 5: fry until brown on one side, turn over and fry for 3 minutes;

Step 6: take out the swing plate;

Step 7: pour a little oil into the original pot, stir fry garlic foam until fragrant, stir fry fungus until cooked, add soy sauce, chicken essence and salt to taste;

Step 8: add agaric to lunch meat and garnish.

Materials required:

Merlin luncheon meat: 1 can

Auricularia auricula: 6

Raw soy sauce: 1 / 3 tbsp

Garlic: right amount

Chicken essence: a little

Salt: a little

Note: 1. If you want to take out the complete lunch meat, there is a trick. After you open the lid, knock around the iron box, you will see the whole meat running out with the vibration, and continue to knock until the whole meat comes out; 2. The time of single side frying lunch meat is adjusted according to the firepower of each family.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: Original

Chinese PinYin : Xiang Jian Wu Can Rou