Raw materials:

200g pork, 100g dried fragrant pepper, 50g chili, 4 chilli padi, 5g ginger, 6g salt, 5g MSG, 1 green onion.

Seasoning:

6 grams of salt, 5 grams of MSG.

The method is as follows:

1. Wash the dried fragrant and cut into long strips, wash and cut the lean meat into slices, wash and cut the pepper into shreds;

2. Heat the oil in a pot, add the meat slices and stir-fry until it changes color;

3. Add the dried fragrant seeds and shredded chili peppers and stir-fry until cooked, then add in the flavor.

Nutritionist’s Warm Tips:

Based on the nutritionist’s advice, this recipe’s Warm Tips: Chinese medicine believes that pork is bitter in nature, slightly cold, slightly poisonous, and enters the spleen and kidneys. , has the effects of nourishing yin and viscera, smoothing the skin, and replenishing qi. It is rich in nutrients, high in protein and cholesterol, and also rich in vitamin B1 and zinc. It is one of the most commonly consumed animal foods.

Special cooking tips:

After boiling fresh pork, the broth will be transparent and clear, with fat agglomerated on the surface and fragrant. However, after boiling spoiled pork, the broth will be turbid and smell of rancidity.

Purchasing:

When selling pork, pull out one or several pig hairs and look carefully at the hair roots. If the hair roots are red, it is a sick pig. Fresh pork is shiny, the muscles are evenly red, the fat is white, the surface of the meat is slightly dry or moist, not sticky, and the meat is elastic.

Features of this recipe:

The cooking method of this dish is stir-frying, which uses a small amount of oil to heat the pan. When operating, first base the pot with oil, and do not paste or sizing the main ingredients. The heat should be strong, the pot should be smooth, and the action should be quick. Add ingredients and seasonings sequentially while frying, until the meat is fresh.