Wangyou, 70% to 80% hot, the oil temperature is between190 C-240 C, and the oil surface does not rotate. Like hot oil, the surface is calm, but a little stirring will make a sizzling sound. At this time, when the ingredients are thrown in, there will be a lot of bubbles and a crackling sound (at this time, the oil will start to be uncontrolled and sprayed everywhere). King oil is suitable for stir-frying or frying some meat. In addition, if you want to fry tofu, you can choose to cook it on high fire, and then continue to fry it on low fire after the surface of tofu is formed ~ high fire can also be used to cook dishes such as shredded potatoes, and then cook potatoes on low fire and then fry them at high temperature ~ This potato tastes great. material

Half a catty of pork belly, one pepper, 4-5 green garlic, (in fact, authentic Sichuan-style pork should be decorated with dried bean curd and a red pepper, so we omitted it), 2 teaspoons of white sugar, soy sauce 1 spoon, 2 grams of salt, chicken essence, cooking wine, ginger slices and onion segments; Garlic slices, Pixian bean paste 1 tablespoon

working methods

Pretreatment: Cook the whole pork belly in hot water (chopsticks can be pierced thoroughly). During the period, order some cooking wine, put two pieces of ginger and two or three pieces of onion; Then put it in cold water to cool. Among them, the step of cold water cooling can make the meat shrink quickly, help shape and increase chewing intensity, which is a key step for ordinary chefs to become chefs and cannot be omitted.

1, green pepper is cut into diamond-shaped sections, and green garlic is sliced into inches. Garlic and garlic leaves are separated.

2. Slice the pretreated pork belly as thin as possible. This is all I have. Relatively thick.

3, garlic mashed (not photographed), Pixian watercress chopped into velvet (broken and delicious).

4. Put the processed meat slices into the oil pan and stir fry. Until the meat slices roll up and turn brown.

5. Put the super-good meat slices aside, add minced garlic and Pixian watercress, and stir-fry the red oil on low heat.

6. Pour in pepper and garlic, and add sugar, soy sauce and salt. Note: Pixian bean paste and soy sauce are salty, so be sure to put salt properly.

7. When the pepper and garlic are fragrant, add the green garlic leaves and chicken essence and mix well. The green garlic leaves ripen quickly, which takes only 30 seconds or even less, as long as you see the green garlic leaves wrapped in oil.

8, eat out of the pot ~ ~