practice one:

pig hind leg of the two cuts of meat 370 grams, green garlic (green pepper, yellow garlic table can also be) 70 grams, 25 grams of oil, 12 grams of pasta sauce, soy sauce, 12 grams of wine, sugar 5 grams of soybean paste, onion 5 grams of monosodium glutamate (MSG) 3 grams of garlic, ginger, peppercorns 5 grams each.

(1) cut the meat into 4-centimeter wide strips, cooked in boiling water and cut into slices, green garlic cut into inch sections.

(2) the white meat first into the hot oil stir-fry until the meat out of the oil rolled up, that is, add bean paste, noodle sauce fried flavor under the green garlic and other various seasonings, and then stir-fry a few times into.

Practice two:

With: pork (fat: lean = 3:2, with skin), PI county bean paste, cooking wine, peppercorns, etc.

Accessories: garlic/green pepper

1, will be boiled to eight ripe meat

2, will be boiled slices of meat

3, oil

4, the oil open, under the PI county bean paste, stir fry with high heat! To have the flavor overflow

5, cut the meat slices fried until the fat part of the small, rolled

6, under the vegetables, fried can be

Practice three

Main ingredients: pork (lean) 250 grams

Auxiliary: 45 grams of green pepper, 30 grams of green garlic

Seasoning: 20 grams of sweet noodle sauce, bean curd sauce 10 grams of sugar 10 grams of flavor 5 grams of vegetable oil 30 grams of each appropriate amount. p>5. frying pan into the oil, first pour down the meat slices stir-fried;

6. see the fat meat part of the contraction, and then into the green pepper stir-fried for a few times, the first to be served;

7. with the remaining oil in the pan, the sweet noodle sauce, spicy bean paste stir-fried, plus soup, sugar, monosodium glutamate uniform;

8. and then poured back to the meat slices, green pepper and stir-fried;

9. before the pot with the garlic and stir-fried, to be the flavor scattered

(You can also add some Lao Gan Ma as a supplementary material, the flavor is more!)

Four, the essentials

1, select the meat to be fine:

To the day of the slaughter of fresh pork, the hind leg two cuts, fat four lean six wide three fingers, too fat is greasy, too thin is burnt, too wide and too narrow is difficult to shape.

2, cooking meat to be flavored:

Clear water cooking meat, difficult to meat, therefore, after the water boiled, to be put into the ginger (with a knife to open), onion knots, garlic, peppercorns hanging soup, such as the soup gas aroma, and then put into the cleaned pork, six mature on the fish up and standby, can not be cooked too soft.

3, cut meat to be clever:

Many people wait for the meat is cold and then cut, fat and thin easy to break, hot and hot, it is difficult to knife evenly, know how to cook, put the meat in cold water to soak a dip, while the outside is cold and inside the heat of the knife, and now there is a refrigerator, you can just cook the meat into the freezer in the room for two or three minutes, which is better to cut.

4, the ingredients to be justified:

Bean curd must be authentic Pixian bean curd, chopped fine with a knife, sweet noodle sauce should be colorful and dark, sweet and pure, soy sauce to be thick can hang bottle wall.

5, frying to get the right fire:

Mastering the fire is the key back to the meat. With medium heat, under the meat, that is, under the chopped fine Pixian bean paste, mixed simmering and stir-frying, so that the unique color and flavor of the bean paste deep into the meat. Fire and oil temperature properly grasp the master, the meat can be simmered into a roll nest shape, commonly known as "lamp nest". Meat into the nest, immediately into the sweet noodle sauce, soy sauce a little, but also can be appropriate to put a few drops of cooking wine, put a little chicken essence, in order to increase the flavor and freshness. Then, immediately add the ingredients, change to high heat, stir-fry to cook on the pot.