Kung pao diced meat

Pork is crispy and rich in flavor.

material

Ingredients: 200g lean meat from black soil.

Seasoning: egg white 30g, pepper 3g, onion 3g, white garlic 3g, ginger 3g, peanut oil 50g, cooking wine 3g, white sugar 3g, soy sauce 5g, sesame oil 2g, pea starch 5g and vinegar 3g.

working methods

1. First cut the pork into thick slices, pat the meat loose with the back of a knife, put a vertical and horizontal flower knife on the meat, cut it into cubes 1.5 cm square, add a little egg white and starch, and mix well.

2. Deep-fry the mixed pork in warm oil (40% to 50% heat), stir the pork with chopsticks to separate it, and fry for about 2 minutes to remove the pork.

3. Cut the pepper into powder, put it in an oil pan, add ginger, onion and garlic, stir-fry first, then add cooking wine, soy sauce, sugar and a little vinegar, stir-fry until the sugar dissolves, pour in pork, stir-fry for half a minute, and pour some sesame oil on the pan.