Fried pork with lotus white salt(lian bai yan jian rou )

Fried pork with lotus white salt

Introduction:

"Lianbai salt fried meat is a very delicious Sichuan dish, which is also in line with the public taste, but some people can't stir fry that flavor. Here's how I do it. It's comparable to other restaurants. Let's have a try

Production steps:

Step 1: wash and slice the meat.

Step 2: wash lotus white and cut into several pieces.

Step 3: dice the green pepper and red pepper, cut the scallion into sections, and then dice into small pieces.

Step 4: heat the pan, pour the oil, add the meat and stir fry.

Step 5: stir fry the ginger and green pepper.

Step 6: add appropriate amount of bean paste, chili sauce and soy sauce, stir well.

Step 7: add lotus white and stir fry.

Step 8: prepare a bowl of water starch.

Step 9: stir fry lotus white, cut raw, add scallion.

Step 10: add appropriate amount of salt, monosodium glutamate, chicken essence and soy sauce, stir well.

Step 11: finally thicken, stir fry well and put on a plate.

Materials required:

Pork tenderloin: half a Jin

Lotus white: half

Green pepper: right amount

Red pepper: right amount

Scallion: right amount

Ginger: right amount

Oil: right amount

Salt: right amount

MSG: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Chili sauce: right amount

Bean paste: right amount

Note: 1. I heard that the meat should be salted with water and starch before frying. Today, I ate this plate of lotus white salt fried meat, and found that if not, the fried meat is also very tender. 2. In addition, we need to put Douban sauce and chili sauce, so we don't need salt to marinate them. They are tasty and delicious. 3. The stem of lotus white is more difficult to be cooked. You can heat the water first, or stir fry the stem and the remaining half lotus white together. 4. Green and red peppers are used less, the rest can be fried with the remaining lotus white, or other dishes.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Lian Bai Yan Jian Rou