Pork loin should be handled properly, deal with pork loin, the most important thing is to remove all the bashful body inside, and then wash it many times, add peppercorns to soak, and then drain, add seasonings to marinate, and drip some balsamic vinegar before starting.

Ingredients

2 pork loins, 3 tablespoons of Sriracha, 3 Hunan peppercorns, 2 millet chili peppers, 1 piece of ginger, 3 cloves of garlic, 3 green onions, 3 teaspoons of soy sauce, 1 tablespoon of oyster sauce, 2 teaspoons of dry cornstarch, salt, cooking oil, 2 teaspoons of light soy sauce, ? teaspoon of chicken broth mix, a little bit of balsamic vinegar, 10 peppercorns.

Methods/Steps

1: Cut the pork loin in half and remove the bacon.

2, in the pork loin on the cross curved knife, and then into the waist flower.

3, the waist flower more rinse a few times, until the water is clear, and then add water and pepper grains soaked 15 minutes.

4, the green pepper cut into segments, millet chili pepper cut open, scallions white and green respectively cut into segments, garlic grain, ginger shredded.

5, the soaked cashews and then wash a few times decanting, then add a little salt and let it stand for 10 minutes, let it spit out water decanting, add oyster sauce, yellow wine, appropriate amount of dark soy sauce, a little ginger, starch and mix well, marinate for 5 minutes.

6, frying pan dry, pour a sufficient amount of oil, the cashews into the pan slippery oil and then fished out to drain the oil (afraid of oil can choose to blanch the way).

7, the pot to stay in the bottom of the oil, medium-low heat, down into the ginger and garlic, green pepper, millet chili, white onion stir-fried.

8, add the Lao Gan Ma stir fry two times.

9, the cashews under the pot on high heat and quickly stir-fry a few times.

10, adjust the chicken powder, the next green onion green section, a few drops of balsamic vinegar stir-fry, turn off the fire to start.

Note

1, cashew flowers should be washed a few more times, soaked in pepper water and then washed a few times decanting, and then add a little salt and so on its seepage after pouring, and then add white wine, ginger and other marinade.

2, cashew flower easy to absorb water is also easy to absorb oil, so after the oil to drain the oil. High-temperature oil, is to ensure that the cashew crisp texture, do not like the oil can choose to blanch the way.

3, a few drops of balsamic vinegar before starting, can also achieve the role of deodorization and aroma.