spicy pork dices with roasted peanuts(gong bao rou ding )

spicy pork dices with roasted peanuts

Introduction:

"Kung Pao diced chicken is very common, but there are not many people who use pork instead of chicken to make this dish. This is because the pork is hard, it is not easy to cook when cut into diced shape, and it will get old after long frying. In the absence of chicken, how to use pork to stir fry a good taste

Production steps:

Step 1: dice the pork into 1cm cubes, stir well with soy sauce, cooking wine, a little egg, starch and baking soda, and marinate for half an hour.

Step 2: cut scallion, ginger and garlic into large pieces, add 2 tbsp soy sauce, 3 tbsp vinegar (1 tbsp mature vinegar, 2 tbsp rice vinegar), 2 tbsp sugar, 1 tbsp cooking wine, 1 tbsp salt, a little oyster sauce and starch, and mix them into a bowl of juice.

Step 3: bake the peanuts in a cake pan for 6-7 minutes, cool and remove the red clothes. You can also use fried peanuts.

Step 4: heat the oil in the pan and fry the dried pepper and Chinese prickly ash until dark.

Step 5: add the marinated diced meat and stir fry, add the chili noodles and continue to stir fry.

Step 6: stir fry until the diced meat is ripe.

Step 7: pour in a bowl of juice and stir well.

Step 8: finally add peanuts, stir fry, then out of the pot.

Step 9: serve.

Materials required:

Pork: 200g

Peanuts: 130g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Chinese prickly ash noodles: right amount

Eggs: right amount

Soy sauce: right amount

Cooking wine: moderate

Vinegar: right amount

Oyster sauce: right amount

Sugar: right amount

Salt: right amount

Starch: right amount

Baking soda: moderate

Note: 1. When marinating meat, add baking soda to soften the meat. Be careful not to add too much, otherwise there will be alkali taste. 2. Pork is not easy to fry, fry when you can add more oil, with half fried way to make it mature. I used a fuel-efficient method, that is, add a little water in the frying process, cover the pot and simmer for a while, which will accelerate the ripening and make the taste not woody. 3. If you like the smooth and tender taste, try to choose chicken, pork is more biting. 4. You can't add less sugar and vinegar to this dish. You can taste the juice after it's mixed. It's sour and sweet.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Gong Bao Rou Ding