Main Ingredients

150g of lean pork 200g of pork sausage

150g of pork loin 150g of pork liver 150g

Scallion moderate ginger moderate

Salt moderate soy sauce moderate

White wine moderate starch water a little

Popping stir-fried pork miscellany of the practice steps

1.? First of all, the group photo, I'm cutting the pork loin and liver so did not shoot, the other ignore

2.? By the way, each portion remember to add a little bit of oil with a handful of marinade, you can add a little white pepper to the vermicelli and meat slices, you can de-odorize and enhance the taste.

3. Hot pan, oil, burst incense ginger, first under the Chinese sausage, and then sliced meat, and finally pork liver and pork waist, stir-fry five minutes over high heat, add a little water to simmer for a minute or so, not enough flavor can add a little more soy sauce, and then put onion segments, stir-fry a few times, and add cornstarch to collect the juice. Pan open to eat

Tips

1. how to pick the pork sausage, sausage night white delicious, yellow with a little bit of bitterness, sausage surface can see fine blood vessels. 2. how to deal with the pork waist, the middle of the cut a knife, and then see some of the white membrane, remove, or there will be a peculiar smell. 3. sausage through the water to stroke the inside of the liquid out, cut the knife three times constantly, the fourth knife to cut the section, the length of their own! Grasp. Pork waist, pork liver, fat and lean pork thinly sliced. 4. Pork sausage processed with ginger, salt, white wine, a little soy sauce marinade. Pork liver and pork waist with salt, a little soy sauce. Fat and lean pork with salt, a little soy sauce, starch marinade. 5. marinade with seasonings salty enough, not enough flavor to add their own.