Steamed meat is an ordinary home cooking, the main ingredient is pork, the ingredients are varied: stir-fried meat, lettuce fried meat, mushrooms fried meat, green pepper fried meat, back to the pot of meat ...... In the course of these practices, the meat should be pre-treated first, and then the meat will be processed through the frying, boiling or oil and other mature materials, and then the onion, ginger and garlic stir-fry pan, and then added to the processed meat and other ingredients together with the stir-fry. This ensures the flavor of the meat and keeps the toppings at just the right level of maturity.

Here are two ways to make stir-fried pork slices!

This "stir-fried meat" approach, is the first to deal with the meat, with hot oil boiled until cooked, and then stir-fried in the pot; so that after the stir-fried meat taste smooth, tender and delicious!

Materials pork spine

Accessories fungus, onion, green and red pepper

Seasonings minced green onion, minced ginger, minced garlic, salt, egg white, water starch, cooking wine, soy sauce

------ to start making ------

Step 1: material processing: sliced pork spine, put into a bowl with salt, egg white, water starch, slurry grasp and mix well; Wood ears washed; onions, green and red peppers cut diamond-shaped pieces;

------ Tips: tenderloin slices are generally cut into 4 cm long and 2 cm wide 0.2-0.3 thick thin slices.

Step 2: Boil the meat: put the oil in the pot, and when it burns to 50 percent heat, put in the meat, quickly disperse, and when the meat changes color, fish out and control the oil.

The third step: start stir-frying: pot of oil, put onion, ginger and garlic, stir-fry flavor into the meat, fungus, onions, green and red peppers, soy sauce, cooking wine, thickening with water starch, stir-fry evenly into.

The meat is smooth, tender and delicious "stir-fried meat" production is complete!

The way back to the pot of meat ------ unique taste, red color, fat but not greasy!

back to the pot of meat is a Sichuan dish, very much loved by everyone; I am a northerner is also very much like the back to the pot of meat, back to the pot of meat is also part of the practice of stir-fried meat, the following will be shared with you:

Materials five-flower meat

Instruments garlic seedlings 2, half a bell pepper

Seasonings garlic, ginger, cooking wine, pepper, dried chili peppers, Pixi County Bean Sauce, sweet noodle sauce, sugar, salt, sugar, sugar, sugar, sugar, salt, salt, salt and pepper. sugar, salt

The first step: material processing: pot with water, down into the onion, ginger, cooking wine and the whole cleaned pork, open medium heat to cook, fish out to cool, cut into slices of meat; garlic shoot flattened diagonal knife cut into segments, chili peppers into small pieces; Pixian soybean paste with a knife and chopped finely.

------ Tips: meat slices cut into thick 0.3 cm, about 3 cm wide thin slices; determine whether the meat is cooked, available chopsticks zap the meat, no blood emerging on it.

Step 2: Stir-fry the meat: Heat the oil in the pan, add ginger, green onion and sliced pancetta, and slowly stir-fry until the pancetta is oily and the surface is brown, then remove from the pan and control the oil;

-------Tips: Stir-fry the meat over medium heat until it is oily, and then when the meat becomes colorful, remove from the pan, and don't stir-fry it for too long, or else the meat will become hard, affecting the final texture.

The third step: back to the pan frying: pour oil in the pot to heat, put Pixian bean paste, stir fry red oil, add sweet noodle sauce, sugar, salt, cooking wine for seasoning, down into the five-flower meat, garlic sapling segments, chili pepper pieces quickly stir fry evenly and then out of the pot.

------ Tips: To Pixian bean paste fried red oil must not be in a hurry, must be small fire slowly fried.