First, the practice of diced pork sauce First of all, we need to prepare diced pork and corresponding accessories, such as salt, onion, ginger and garlic, cooking wine, oyster sauce, bean paste, blending oil and so on. Then we need to cut the onion and pork into small pieces, and marinate the cut pork with cooking wine and light soy sauce for ten minutes as soon as possible. If we like to eat fungus, we can also add some fungus. Next, we need to heat the pot with oil, then add the scallion, Jiang Mo and minced garlic, stir-fry until fragrant, and then add the bean paste. Then add some cooking wine and oyster sauce, add some water and boil it. The added water can be a half bowl of water. Then put down the diced pork and stir fry, with sugar in the middle, and stir fry constantly. Finally, you can pour in a little water starch thickening, collect the juice over high fire, separate the soy sauce, and add some salt and chicken essence.
Second, the precautions for diced pork sauce First of all, the bean paste we added is actually very salty. If we add salt again, we must remember to be moderate, not too salty or too light. The salty taste should be well grasped, which directly determines whether the diced pork sauce can be made successfully. In addition, regarding the size of diced meat, if you like to eat meat, you can put more diced meat and cut it bigger. However, if you have small friends at home, Xiaobian suggests cutting it as small as possible. Also, when frying sauce, don't heat it too much, otherwise it will easily stick to the pot, and only use a big fire in the final juice collection stage.
The diced pork sauce is not difficult to make, and it tastes good. You can try it yourself at home.