Stir fried pork with apricot and abalone(xiao chao xing bao ru )

Stir fried pork with apricot and abalone

Introduction:

"The taste of xingbaoru is that of meat. Can be cooked soup, such as mushroom soup, abalone juice apricot Baoru, oyster sauce apricot Baoru, etc. Today's fried apricot abalone is a home-made way of eating, not coloring, that is to maintain the original color of apricot abalone, and meat mixed with eating, are the color and taste of meat. So just put a little raw soy sauce for seasoning, and try not to put old soy sauce as much as possible. "

Production steps:

Step 1: wash the apricot, abalone and mushroom

Step 2: cut long strips

Step 3: blanch in boiling water

Step 4: buy good pork slices. Wash the green peppers.

Step 5: cut the green pepper into pieces, chop the onion, ginger, garlic and red pepper

Step 6: oil hot, put meat stir fry; put ginger, cooking wine, vinegar, to meat smell; put pepper noodles, soy sauce, etc.

Step 7: stir fry with onion, garlic, red and green pepper and salt

Step 8: put the blanched apricot and Baoru into the frying pan and stir fry.

Step 9: taste

Materials required:

Xingbaoru: 250g

Pork slices: moderate amount

Green pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Small red pepper: right amount

Cooking wine: moderate

Vinegar: right amount

Salt: right amount

Chinese prickly ash noodles: right amount

Soy sauce: moderate

Note: before the pot can also drop sesame oil

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Xiao Chao Xing Bao Ru