Ingredients: 350 grams of wind-blown meat. 50g of dried white pepper and 50g of garlic leaves.

50g of vegetable oil, 3g of refined salt, 6g of monosodium glutamate, 3g of cooking wine, 4g of soy sauce, 5g of oyster sauce, 3g of sesame oil and 5g of garlic. (HaoChi 123.com)

Features: dry and spicy, fat but not greasy. (HaoChi 123.com)

Exercise: 1 Steam the air-blown meat in a cage for 15 minutes, take it out, let it cool, cut it into pieces with a thickness of 0.2 cm, and blanch it for later use.

2. Soak the dried white pepper in cold water for 5 minutes, wash it and cut it into 3 cm long sections; Cut garlic leaves into sections and chop garlic seeds.

3. Put the clean pot on the fire, add vegetable oil, and when it is 60% hot, add air to fry the meat, add soy sauce, stir the cooking wine evenly, and put it in a bowl for later use.

4, pot fairy put the base oil, after heating, add minced garlic and white pepper, add refined salt, monosodium glutamate, oyster sauce and stir fry, then add wind-blown meat and garlic leaves, stir fry evenly, and pour sesame oil, then serve.

Production method of air-dried meat: after beginning of winter, cut the hind leg meat into strips with a width of 6 cm, put 250 grams of refined salt into every 5,000 grams of meat, and put it in a crock for curing 10 day, and turn it every 2 days 1 time; Hang it in a ventilated place after the time and blow it for 20 days. When the water dries, it turns into meat.

Nutritional value: Pork-Pork is the most important meat food in China. At present, one of the important animal foods on people's table. Because pork fiber is soft, connective tissue is less, and muscle tissue contains more than ...

Cuisine: Hunan cuisine-Xiaoxiang flavor, represented by Hunan cuisine, referred to as "Hunan cuisine", is one of the eight major cuisines in China. Hunan province is located in the south-central part, on the south bank of the middle reaches of the Yangtze River. The climate here is warm and the rainfall is abundant ... all Hunan cuisine.