Fried pork head in soy sauce(jiang bao zhu tou rou )

Fried pork head in soy sauce

Introduction:

"At the weekend, my sister-in-law bought some cooked dishes, one of which was the pig head meat that my mother-in-law liked. But this time, the pig head meat was not only fat, but also hard. My mother-in-law said it tasted bad, so I didn't eat it at noon. Before dinner, following my mother-in-law's advice, I fried the pork head with sweet flour sauce, which not only removed part of the fat, but also added some flavor, and made it a favorite meal for my mother-in-law. As a result, at dinner, a plate of meat was dried up. Ha ha, it changed into a flower, and what I didn't like would also become a favorite dish. "

Production steps:

Step 1: slice pork head, cut scallion and parsley, and get ready.

Step 2: slice the garlic, shred the ginger, cut the dried chili into sections, and get ready.

Step 3: oil in a hot pan, add shredded ginger, garlic slices and dried red pepper, stir fry until fragrant.

Step 4: add pork slices and fry out the oil.

Step 5: add scallion, stir well.

Step 6: add raw soy sauce, color and seasoning.

Step 7: add sweet flour sauce, color and seasoning.

Step 8: add chicken essence to make it fresh.

Step 9: add coriander, stir well, then out of the pot.

Materials required:

Pork head: 300g

Garlic slices: appropriate amount

Coriander: moderate

Scallion: right amount

Ginger slices: right amount

Dry red pepper: 2

Oil: right amount

Sweet flour sauce: 1 tablespoon

Soy sauce: 2 teaspoons

Chicken essence: a little

Note: 1, the whole fire, not more than two minutes. When frying, add a little hot water. 2. Coriander is added before the pot, which can not only increase the flavor, but also keep the freshness. 3. Like spicy friends, you can add more pepper.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Bao Zhu Tou Rou