Scallion steak(cong xiang da pai )

Scallion steak

Introduction:

"Pork chops provide high-quality protein and fat necessary for human physiological activities, especially rich in calcium, which can maintain bone health. It has the effect of nourishing yin and moistening dryness, tonifying essence and nourishing blood, and is suitable for those with deficiency of Qi and blood and deficiency of Yin. My family always like to add dried bean, sometimes dried incense, this time I add white. It's nutritious and delicious. It's edible for most people. 1. It is suitable for those with deficiency of Qi and blood, yin deficiency and poor appetite; 2. It should be taken with caution for those with damp heat and phlegm stagnation; it is not suitable for those with obesity and high blood lipid

Production steps:

Step 1: thaw and rinse the scallion and dried scallion

Step 2: cut the white stem in an oblique way

Step 3: gently cut the diamond with the back of the knife to loosen its tendons

Step 4: shoot every piece

Step 5: pour proper amount of oil into the hot pot

Step 6: stir fry large ribs under medium heat

Step 7: Fry one piece on both sides

Step 8: add a teaspoon of salt

Step 9: cook with dried rice

Step 10: add a spoonful of soy sauce to add color and taste

Step 11: add water to almost nothing

Step 12: put in the onion section and cook for 3-4 minutes, then turn off the heat

Materials required:

Da Pai: six yuan

Bai Gan: three yuan

Shallot: Three

Vegetable oil: 2 teaspoons

Table salt: 1 teaspoon

Old style: moderate

Precautions: 1. Don't wash pork with hot water before cooking, because pork contains a kind of muscle soluble protein, which is easy to dissolve in water above 15 ℃. If it is soaked in hot water, it will lose a lot of nutrition, and the taste is not good; 2. Pork should be cooked, because sometimes there are parasites in pork. If it is eaten raw or not fully conditioned, it may parasitize Taenia in liver or brain Insects.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong Xiang Da Pai