Recipe ingredients: 50g pig hind legs, 50g green garlic 150g, 40g Pixian watercress, 75g melted lard, soy sauce 10g, and cooking wine 15g.
Production method: 1. Peel the fat lean meat, cut it into pieces 5 cm long and 2.5 cm wide, wash the garlic and cut it into pieces 3 cm long; 2. Heat the oil in the pan to 50% heat, add the sliced meat, stir-fry until it is just cooked, add wine, add bean paste and lobster sauce, stir-fry until red, add soy sauce, sweet noodle sauce and green garlic, stir-fry evenly, and when the green garlic is cooked, take the pan and put it on a plate, and stir-fry the meat with salt.
Cooking: 1. Douban should be fried red and spicy; 2. Green garlic should not be fried for a long time. It needs to be cooked quickly to keep the emerald green. If there is no green garlic, you can use green onions instead.
Characteristics of dishes: ruddy color, rich flavor, salty and spicy, soft and palatable.
Exercise 2
Recipe ingredients: 250g pork leg, 20g Pixian watercress, 50g green garlic sprout, 5g Yongchuan Douchi 1 5g, sugar and salt10g, soy sauce10g, and 75g oil.
Production method: 1. Clean the young garlic seedlings after removing pedicels and old leaves, cut them into sections shorter than 3cm, chop Pixian watercress, peel pork and cut them into pieces about 5cm, 3.5cm wide and 0.15cm thick; 2. Put the wok on a big fire, put the oil to 60% heat, stir-fry the meat slices slightly, add refined salt and stir-fry repeatedly until the oil comes out, add watercress and stir-fry until the smell comes out of the wok and the oil turns red, then add lobster sauce, soy sauce and garlic sprouts, stir-fry until the smell is overflowing, then take out the pot and plate and stir-fry the meat with salt.
Cooking: 1. Stir-fry the meat with strong fire first, and then stir-fry it with medium fire until the surface is slightly dry and moist. 2. Raw materials need to choose the parts where fat and thin are connected; 3. garlic seedlings should not be fried for a long time, and it is better to break the fragrance.
Characteristics of dishes: salty, slightly spicy, red and bright, and fragrant.