Ingredients: pork, auricularia auricula, magnolia slice, onion, garlic, ginger, pickled pepper, broth (or water)
Making:
1. Shred the soaked Auricularia auricula, slice Flos Magnoliae (optional), shred lean meat, dice onion, ginger and garlic, and chop pickled pepper;
2. Marinate the shredded pork with a little salt and starch for five to ten minutes, and mix the starch, salt, sugar, vinegar, soy sauce and broth (or water) into a sauce;
3. Cool the oil in the hot pot. After the oil temperature, the shredded pork is quickly fried;
4. Stir-fry shredded pork until it turns white, and quickly add ginger, garlic and pickled pepper;
5. Stir-fry until it is fragrant and red. Stir-fry chopped green onion, auricularia auricula, pea tip and Flos Magnoliae.
6. Drain the juice and collect the juice.
Kung Pao Chicken?
Ingredients: chicken breast (225g) and peanuts (50g).
Accessories: onion (45g) and ginger (10g).
Seasoning: dried pepper (8g), pepper (1.5g), salad oil (60g), salt (2g), cooking wine (2g), monosodium glutamate (1g), soy sauce (6.5g), white sugar (10g), etc.
Production steps
1. Pat the chicken breast with the back of a knife, cut it into cubes, add one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and one teaspoon of starch 10 minute, then mix well with water starch.
2. Wash and cut the green onions, wash the dried peppers, cut off both ends to remove the pepper seeds, and dice the cucumbers.
3. Put the soy sauce, balsamic vinegar, salt, ginger juice, white sugar and cooking wine into a small bowl and mix well to make the sauce.
4. Leave the bottom oil in the pot, heat it, add pepper and dried pepper, stir fry over low heat, and then add the onion.
5. Add diced chicken, add 1 tbsp cooking wine, stir-fry diced chicken to change color, and then pour in water starch.
6. Finally, add the juice, add the cooked peanuts, stir fry evenly, and thicken the water starch.
Tips:
Brew peanuts in boiling water, peel them, put them in a cold pot with cold oil (not easy to fry), fry them in medium heat until they are light brown, and then put them in a large plate to dissipate heat.