How to prepare fried pork slices for the moon meal? First, slice the lean pork and add 3 spoonfuls of oyster sauce. Sprinkle appropriate amount of shredded ginger, mix well and marinate for 10 minute. When curing meat, slice cucumber and carrot. Carrots are used for color matching and don't need too much. Hot pot and cold oil, people who like to eat soft carrots can fry this first. If you like crispy food, you can eat it later. Add the marinated meat slices and stir well. Wait until the meat is completely discolored before pouring it into the plate.
2. Put the sliced meat into a container, add egg white, starch, pepper noodles and cooking wine, mix well and marinate for 5- 10 minutes. Blanch the bamboo shoots with boiling water for later use. Put oil in the pan and heat it to 60%. Fry the marinated meat slices in a pot until they are yellow. Put the base oil in the pot, put the onion, ginger and garlic in the pot, and stir-fry the fragrance. Put the fried meat slices into the pot and stir fry quickly. Then put the blanched bamboo shoots into the pot, add a little salt and stir fry a few times.
The third is the ingredients: loofah and tenderloin. Wash tenderloin, shred it, put it in a bowl, add appropriate amount of seasoned chicken juice, cornstarch, sugar and water, mix well and marinate for about 30 minutes. Wash towel gourd, peel and cut into pieces. Heat the oil pan, add the marinated shredded pork, stir-fry until cooked, and pick it up for use. Put the loofah into the original pot, pour in some warm water, stir-fry for a while, and add some Tianjin winter vegetables. Return the shredded pork to the pan, stir well, and then turn off the heat and serve.
The first method of fried pork liver with moon meal is to wash fresh pork liver, soak it in water for half an hour, and then soak it in bloodletting water. Cut off the white tendons of pig liver and slice it. Peel and slice ginger, slice pork liver in a large bowl, add 2 tablespoons of cooking wine, 2 tablespoons of starch, half a spoonful of sugar and ginger slices, put on disposable gloves and marinate for 15 minutes. Prepare a pot of water, boil it and put the pig liver into the flying water. Take out the pork liver as soon as it turns pink, or it will get old. Just put it in and blanch it without waiting for the water to boil. Drain the scalded pork liver, pour an appropriate amount of olive oil into the pot, quickly stir-fry the pork liver, pour a spoonful of soy sauce, add garlic sprouts, pour water starch, stir-fry until fragrant, and then take out the pot.
Ingredients: fresh pork liver, carrot, edible oil, salt, chicken essence, wet starch, shredded onion and cooking wine. Wash the pork liver, cut it into thin slices, add salt, cooking wine, chicken essence and wet starch and mix well. Wash carrots and cut them into thin slices. Pour clear water into the pot, boil it to 80% to 90%, slice the pork liver, delimit it to 70% to 80% maturity, take it out and drain it. Pour a little cooking oil into the pot, add scallion and stir fry, add carrot and stir fry, add pork liver, add cooking wine, salt and chicken essence, and stir fry quickly until cooked.