Saute tender ginger with three layers of meat.
Ingredients of this dish: pork belly 400g tender ginger 150g chives 1 root.
Seasoning of this dish: salt, a little soy sauce, 3 tablespoons rice wine, 1 tablespoon ebony vinegar, 2 tablespoons sugar, 1/2 tablespoons.
How to cook tender ginger and stir-fry three layers of meat is as follows:
1. Wash and slice three layers of meat; Cut the shallots into suitable long sections for later use.
2. Add a little salt to the tender ginger slices, mix well, marinate for about 10 minute, stir several times, rinse with cold water, and drain for later use.
3. Hot pot, pour 2 tablespoons of salad oil, add 1 and stir-fry the three layers of meat slices until they change color, then add 2 pieces of onion and tender ginger slices and stir-fry until fragrant.
4. Continue to add all the seasonings needed for this dish and stir-fry until it is tasty.
Sichuan style fried pork
Ingredients: Three-layer meat 300g, green garlic 50g, oil 25g, sweet noodle sauce 10g, soy sauce 10g (red soy sauce is the best), cooking wine 10g, sugar 5g, Pixian watercress 15g, etc.
1. Wash the three layers of meat, put a proper amount of water, ginger slices and onion segments in the pot, add the meat and cook until it is just cooked (about 10 minute, you can poke through the meat with chopsticks), pick it up, soak it in cold water and drain the water.
2. Cut the meat into chunks about 4 cm wide.
3. Chop watercress and lobster sauce. 4. Chop the green garlic and cut it into sections.
5. Heat the wok, drain the oil, and stir-fry the meat slices until they roll slightly. 6. Add bean paste.
7. Add lobster sauce, sweet noodle sauce, soy sauce and sugar.
8. Add green garlic and fry until it is broken.