Type: healthy recipes

Basic features: pork chops for nourishing blood: 2 pieces.

Salt: 1 teaspoon (5g)

Sugar: 2 teaspoons (10g)

Chicken essence: 1 teaspoon (5g)

Red pepper: 1/2

Soy sauce: 1 tablespoon (15ml)

Onion, ginger and garlic: appropriate amount

Cashew nuts: 50g 1. First, clean the big row, dry it with a napkin, put it on the chopping board, and beat it with the back of the knife, so that the meat will be soft. Then pat the raw flour on each big row, cut the onion into sections, slice the ginger, peel the garlic and pat it flat.

2, put oil in the pot, a little more oil, put the big discharge in, pay attention to spread it out one by one, put it a few times at a time, and fish it out when it turns white.

3. Add the remaining oil to onion, ginger slices, garlic and dried red pepper, stir fry for a large amount, spray wine, then add soy sauce, release star anise spice, add appropriate amount of soy sauce, and then add water until the water surface is submerged.

4, cover the lid, the pot is boiling, turn the big row over, cook for a few minutes on low heat, then add sugar and open the fire to collect juice. Stir-fry more at this time, because the soup will soon be thick because of the big row of pulp. Then add monosodium glutamate and you can cook. Ingredients: pork

Accessories: onion, garlic, ginger, starch

Seasoning: soy sauce, soy sauce, cooking wine.

working methods

1, prepare all the ingredients.

2. flatten the big row and chop the meat on the big row with a meat hammer.

3. If there is no meat hammer, pat the big row loose with the back of the knife.

4. Put the sauce into a bowl, add cooking wine, ginger slices and onion slices, mix well and marinate for about 10 minute.

5. pat a large row of two sides with dry starch for use.

6. Prepare the oil pan and put it in a big row.

7. Deep-fry the fire until both sides are golden, and remove it for later use.

8, add a little oil to the wok, add onions, ginger, garlic cloves and saute.

9, put in a big row and stir fry a few times.

10, add delicious soy sauce, soy sauce and cooking wine.

1 1. Stir well, add boiling water, cover, and boil over high heat.

12, simmer for about half an hour, then drain and sprinkle with chopped green onion.

skill

1. Beating with the back of a knife or a meat hammer can make all the large rows of meat thin and loose, which is easy to taste when cooking and can keep the meat fresh and tender. The method is to clean the big row and put it flat on the chopping board, pat it evenly from left to right along its edge with the back of the knife, and then pat it horizontally after vertical shooting; Then turn the platoon over and hit it diagonally.

2. When frying, the fire should be bigger, so that the appearance can be crispy and the water in the gravy can be locked. Never turn on a small fire for a long time, or the meat will get old.