Kung Pao meat flower(gong bao rou hua )

Kung Pao meat flower

Introduction:

"Flavor type: paste hot litchi flavor characteristics: brown red color, fresh texture, salty fresh with sweet and sour, with spicy and spicy

Production steps:

Materials required:

Pork loin: 300g

Dried pepper: 15

Dried prickly ash: 30

Cooked peanut: 40g

Ginger: 1 piece

Scallion: Half Root

Sugar: 3 teaspoons

Soy sauce: 2 tbsp

Vinegar: 1 tbsp

Chicken powder: 1 tsp

Cooking oil: 4 tbsp

Cooking wine: 3 teaspoons

Salt: right amount

matters needing attention:

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: other

Chinese PinYin : Gong Bao Rou Hua