Kung Pao diced meat is a favorite choice of many people. When this delicacy is eaten, it will not do any harm to human health. However, we should also pay attention to choosing the right method in the production of Kung Pao diced meat. Many people are not very clear about the practice of Kung Pao diced meat. If you want to make it well, you need to master its production process. How to make Kung Pao diced meat at home is detailed below.

The daily practice of Kung Pao diced meat:

Ingredients: 200g lean pork.

Seasoning: egg white 30g, pepper (red, sharp and dried) 3g, scallion 3g, white garlic 3g, ginger 3g, peanut oil 50g, cooking wine 3g, white sugar 3g, soy sauce 5g, sesame oil 2g, pea starch 5g and vinegar 3g.

method of work

1, first cut the pork into thick slices, pat the meat loose with the back of a knife, put a vertical and horizontal flower knife on the meat, cut it into cubes 1.5 cm square, add a little egg white and starch, and mix well.

2. Fry the mixed pork in warm oil (40% to 50% hot), stir the pork with chopsticks to separate it, and fry for about 2 minutes, that is, remove the pork.

3. Cut the pepper into powder, put it in an oil pan with ginger, onion and garlic, stir-fry first, then add cooking wine, soy sauce, sugar and a little vinegar, stir-fry until the sugar dissolves, pour in pork, stir-fry for half a minute, and pour some sesame oil when taking out of the pan.

After understanding the daily practice of Kung Pao diced meat, we can always make Kung Pao diced meat according to the above methods, but when making Kung Pao diced meat, we need to pay attention to the collocation of materials and make reasonable arrangements, so that the food after making will be more delicious and beneficial to the body's nutrient absorption.