If we want to learn this dish, we must learn the authentic method. If you know the authentic method, you will change it according to your personal preference, and it will have an authentic taste in it. You should put a lot of salt in the name of the dish to cook this dish. Otherwise, why is there a word of salt in the name of the dish? I'm worried about whether this dish will be very salty. I'll sell it here and wait for you to figure out how much salt I added.
Authentic salt-fried meat practice: ingredients to be prepared: 300 grams of two-knife meat. 2 garlic sprouts, 6 grams of green onions, 6 grams of ginger and 6 grams of garlic seeds. Pixian bean paste15g, Yongchuan douchi 5g, yellow wine or cooking wine 2g, edible oil 2g, monosodium glutamate 5g, soy sauce 5g.
Pork belly is changed into a knife and cut into 2 mm large slices for later use. Flatten the white garlic with a knife, then cut the white garlic into horse ears, and cut the green garlic into small pieces for later use. Slice onion, ginger and garlic for later use. Cut Pixian bean paste slightly smaller, so that the finished dish will look better, and the lobster sauce will be slightly chopped, so that it will taste better.
1, heat the pan first, then add a small amount of oil, let the oil slide in the pan, when the oil temperature is 60% hot, turn down the heat, pour the meat slices into the pan, stir-fry them, turn the meat slices more so that they can be heated evenly, a small amount of water will come out when frying, and then slowly start to oil, until the meat slices are a little curly and the surface is a little yellow, then put them in the pan.
2. After changing the medium heat, add a small amount of yellow wine to the pot to remove the meat smell. If there is no yellow wine, use cooking wine, then add bean paste and stir-fry capsaicin, which is what we often say, stir-fry red oil. When the red oil comes out, add lobster sauce and stir-fry the flavor of bean paste and lobster sauce.
3. The material of Sichuan cuisine is exquisite. You can't pour all the ingredients in at once, but add them in the same way, step by step. Then add light soy sauce to taste, stir fry evenly, add onion, ginger and garlic to stir fry evenly, add monosodium glutamate to taste and stir fry evenly, pour the garlic seedlings in and stir fry evenly, as long as the garlic seedlings are broken, sprinkle with a little bright oil and stir fry a few times, they can be put on a plate and taken out of the pot.