1) Remove the tendons from the lean pork slices and chop them into fine powder. (2) will frying pan on the fire, into the vegetable oil, hot into the minced meat constantly stir-fry, stir-fry to eight mature, into the green onions, ginger and soy sauce, stir-fry until fully cooked, into the monosodium glutamate that is into. Fatty lean pork 500 grams
Instructions
75 grams of cooking oil, 50 grams of pickled potherb mustard, 40 grams of soy sauce, green onion, ginger, garlic, monosodium glutamate, a little wine, parsley, garlic sauce, oil chili pepper, vinegar, each appropriate amount.
Method of preparation
1. Minced meat marinade: mince the pork. Pickled potherb mustard (potherb mustard is a variant of leaf mustard in the mustard class, plus salt pickle into pickles, is a kind of pickles eaten by people in Taiyuan area in winter), cut into small cubes. Scoop placed on the inflammation into the cooking oil, pepper, oil hot, fish out the pepper, into the minced meat stir-fry, to be stir-fried until the meat color all white, and then add chopped green onions, potherb mustard, ginger, garlic slices stir-fry, and then into the soy sauce, wine, salt, monosodium glutamate and 500 grams of broth, after boiling a little thickening, pouring into the big bowl or a small pot into it. [1]
2. Eat the minced meat marinade scooped into a small bowl, add chopped cilantro, garlic sauce, vinegar, dip the noodles. If you like spicy food, you can put a moderate amount of oil chili.
Features
Aromatic, spicy, salty, sour, delicious.
Note: Fried minced meat production method is similar to the meat fry sauce, but more juice. Generally advisable to eat folded noodles, oat noodles, red noodles, buckwheat noodles and other types of dipping noodles, especially dipping tablets, oat extracts, oat or buckwheat noodles to take cake with dipping minced meat brine, very tasty flavor.
Practice two editors
Main ingredients
Pork thigh 500 grams
Instructions
Monosodium glutamate (MSG) 3 grams, 10 grams of soy sauce, 5 grams of sugar color, 10 grams of sugar, 5 grams of green onion, 2 grams of salt, 3 grams of ginger, 3 grams of wine, 5 grams of sesame oil, 50 grams of soy sauce
Cooking Method
1. Internal and external sinews, chopped into rice grains of meat, put in a frying spoon, dry frying with high fire for a minute or two, to remove the fishy flavor and blood. Repeatedly fried until the meat becomes pinkish-white, and oozing oil until.
2. put the frying spoon on the micro-fire, the minced meat oozing oil skimming, and then moved to the high fire into the yellow sauce, sugar, salt, soy sauce and sugar color and stir, and then add the minced green onions, minced ginger, stir frying out the aroma, into the sesame oil, and finally, add the wine, monosodium glutamate mixing that is complete.
Key
1. Sugar color system: frying spoon on the fire, pour 50 grams of sugar, 50 grams of boiling water, boiling, stirring with a handful of spoons to stir-fry for one or two minutes. Wait until the water is dry, and then move the frying spoon to the micro-fire to continue stirring, until the sugar becomes red and black and smoke, immediately pour 100 grams of boiling water, stirring into the sugar color.
2. If the minced meat sticks to the bottom of the spoon, immediately move the stir-fry on the micro-fire, and then put it on the high fire to continue to stir-fry after dispersing a hot air.
Nutritional value
In animal meat, pork has the lowest protein content and the highest fat content. Lean pork is high in protein and can contain up to 29 grams of protein and 6 grams of fat per 100 grams. After cooking and stewing, the fat content of pork will also be reduced. Pork is also rich in vitamin B.B., which makes the body feel stronger. Pork also provides essential fatty acids. Pork is sweet in nature, nourishes yin and moistens dryness, and can provide heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia. Pork chops nourish yin and pork belly replenishes deficiency, strengthens the spleen and stomach.