Fried meat with salt(sheng bao yan jian rou )

Fried meat with salt

Introduction:

"The color of the finished dish is deep red, dry, crisp and tender. It tastes delicious and has a strong local flavor. This dish is well-known in Sichuan and is a delicacy with wine and food."

Production steps:

Step 1: wash and slice the pork.

Step 2: wash garlic bolt and cut into sections; prepare 100g Yongchuan bean drum and chop Pixian bean paste.

Step 3: put the pot on the high fire, pour the oil and cook until it's six mature, stir fry the meat slices slightly, add salt and stir fry repeatedly until the oil comes out, then stir fry the minced Pixian bean paste until it's fragrant.

Step 4: when the oil is red, add Yongchuan bean drum, soy sauce and garlic stalk.

Step 5: stir fry the meat, garlic sprouts and Yongchuan bean drum evenly, stir fry the garlic sprouts until they are broken, then put them on the plate.

Materials required:

Pork leg: 500g

Garlic bolt: 100g

Vegetable oil: right amount

Pixian bean paste: 2 tsp

Yongchuan bean drum: 10g

Soy sauce: 1 teaspoon

Salt: 1 / 2 teaspoon

Notice: 1. It's better to choose pig hind leg meat for cooking this dish, which is suitable for fat and thin. 2. When cooking fried meat slices, make sure to add more oil to the fat, and then add Pixian Douban sauce.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Sheng Bao Yan Jian Rou