Shredded pork with pepper(jiao xiang rou si )

Shredded pork with pepper

Introduction:

"Because they don't eat spicy food very well, even though they like fish flavored shredded pork, they never eat much, let alone make it. This time, we can't say it's fish flavored shredded pork. There is no Pixian soy sauce to stir fry the sauce, and the pickled meat is added with freshly ground black pepper. The two are still different. So, I'd rather call it spicy shredded pork. With spicy and slightly spicy meat marinated with ground black pepper powder, fried with hot pepper oil, wrapped with fish like sauce, this super appetizing and refreshing shredded pork with sour, sweet, salty and slightly spicy flavors is achieved. With a bowl of rice, it's really wonderful... "

Production steps:

Step 1: wash pork and cut into shreds.

Step 2: wash the bamboo shoots and cut them into shreds.

Step 3: rinse the soaked Auricularia auricula and cut it into silk.

Step 4: wash cucumber and cut into shreds.

Step 5: put shredded meat into a bowl, add a little salt, black pepper, cooking wine, starch, stir well, marinate for 20 minutes.

Step 6: remove the seeds, tendons and cut into shreds.

Step 7: shred scallion and ginger.

Step 8: put some salt, soy sauce, vinegar, sugar, cooking wine and water into a small bowl, and mix well to make the sauce. In another small bowl, put the right amount of starch, add the right amount of water, mix well into water starch.

Step 9: pour proper amount of oil into the frying pan, turn to medium heat after the oil temperature rises, put in shredded meat, spread it with chopsticks, fry until the meat turns white, and then remove.

Step 10: pour proper amount of oil into the pot, wait for the oil temperature to rise, add Chinese prickly ash, stir fry it into black, stir it to one side, remove it and leave oil.

Step 11: add five spice powder, red pepper, onion, ginger, stir fry.

Step 12: stir fry the fragrant bamboo shoots and stir fry them.

Step 13: add shredded fungus and cucumber, stir fry.

Step 14: add shredded meat and stir fry.

Step 15: pour in the sauce and stir well.

Step 16: collect the juice over high heat, pour in the lake powder twice, stir well and serve.

Materials required:

Pork: 190g

Winter bamboo shoots: 150g

Water hair fungus: 60g

Cucumber: 60g

Oil: right amount

Salt: right amount

Black pepper: 1 / 4 teaspoon

Five spice powder: 1 / 4 spoon

Sugar: right amount

Scallion: 10g

Ginger: 3 G

Red pepper: 6g

Vinegar: moderate

Soy sauce: moderate

Cooking wine: moderate

Chinese prickly ash: 1 teaspoon

Starch: right amount

Note: 1, when the bacon should not put too much starch, 1 spoon can make the meat more tender. 2. Adjust the seasoning according to personal taste. The amount of starch and cold water is about 1:2. Mix well. Finally, stir well before pouring into the pot.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jiao Xiang Rou Si