Ingredients: 500g of front leg meat.
Accessories: green onion, ginger, pepper and garlic sprout.
Seasoning: cooking wine10g, lobster sauce10g, bean paste10g, sweet noodle sauce 5g, and appropriate amount of sugar.
Practice and steps
1 Prepare a piece of front leg meat and wash it with clear water.
2, the following began to prepare accessories to prepare a section of green onions, cut into horseshoe pieces for later use. Prepare a piece of ginger and cut it into thin slices for use.
3, add water to the pot, add pork and onion, ginger, sprinkle a handful of pepper, and then pour a little cooking wine to smell.
After the water is boiled, remove the foam from the pot, and then simmer for 20 minutes.
Cook the pork until it is 70% to 80% mature, and gently stick it with chopsticks like this, so that no blood overflows.
Then the pork is taken out, and in order to save time, it is cooled in cold water. Authentic Sichuan style pork is naturally cooled.
4. After the pork is cooled, cut it into thin slices of about 2 mm. Be careful not to cut it too thick or too thin. Too thin is easy to fry, too thick can't fry the lamp nest, and it is greasy to eat.
4. Let's start cooking, heat the pan and add vegetable oil to the pan. This step is mainly to prevent the pan from sticking when frying meat slices, which will affect the taste. Then pour out the hot oil and leave a little base oil.
Stir-fry the sliced meat in the pot, and stir-fry the fat inside. Because the front leg meat is used, it is difficult to stir-fry the lamp nest. It is easier to stir-fry the lamp nest with two knives of meat, that is, the butt pier meat.
Stir-fry the sliced meat until the fat becomes transparent. Add douchi10g and bean paste10g, stir-fry a few times to color the sliced meat and stir the color evenly.
Add 5g of sweet noodle sauce, add a little sugar to freshen up, continue to stir-fry the sauce until fragrant, then pour in garlic sprouts and stir-fry for a few times, stir-fry the garlic sprouts for three times, and then serve.
5, a fragrant but not greasy pork is ready.
Technical points:
1. If you want to stir-fry the meat slices out of the lamp nest, you must use two knives of meat. It's hard to buy in ordinary supermarkets.
2. Sliced meat is cut to a thickness of about 2 mm, which is just right. If it is too thin, it will be easily fried, and if it is too thick, it will be greasy to eat.
3. Don't fry garlic seedlings for a long time after cooking, and you can cook them when they are three ripe.