Palace Explosion waist flower

1. We must choose the surface smooth, full of pork waist, there can not be wounds and blood spots, the outside of the pork waist of the white fascia tear off, and then from the middle of the slice open, remove the white waist tartness, the part of the fishy smell is very heavy Be sure to remove clean.

2. and then rinse the pork loin with water a few times, fully remove the blood inside and then prepare to change the knife, first tilted at 45 degrees to play on the word even knife, the distance between the knife mouth should not be more than 5 millimeters can not be cut through, and then diagonally cut into a cross knife, each knife should be thick and thin uniformity, so as to ensure that the frying out of the cashews of the tenderness of the same.

3. Then cut the cashew flower into three centimeters wide long slice, wash with water a few times to drain the water ready to code flavor, add salt 2 grams, 2 grams of pepper, pepper can avoid fishy odor, 10 grams of cooking wine to fishy, stirring in one direction, and then grabbed a handful of cornstarch, locking in the water in the waist of the marinade for 10 minutes, the water of the waist of the pork is relatively large, be sure to code the dry powder in order to stick firmly.

4. Prepare a few garlic cloves cut into segments, garlic cut into slices, ginger cut into diamond-shaped slices together, grab a small handful of dried chili peppers, a handful of pepper spare.

5. rapid fire fast fried dishes, bowl materials must be thickened in advance, the bowl into the pepper 2 grams, 10 grams of sugar, 2 grams of soy sauce coloring, 10 grams of soy sauce, 15 grams of rice vinegar, and then poured into some water or broth and stirred well, here you need to pay attention to sugar and vinegar do not have too much proportion of 1:1.5, lychee flavor is not like sugar and vinegar sweet and sour flavor is very obvious.

6. Heat the pan and add vegetable oil skillet, skillet after pouring out the hot oil plus more cool oil, oil temperature of 60% hot when poured into the cashews, quickly slip and stir-fry until the flowers immediately poured out.

7. pot and then burn oil, oil temperature fifty percent hot when poured into the ginger, garlic, dried chili peppers and peppercorns, open a small fire stir fry chili peppers into the state of half red and half black, just out of the paste at this time spicy flavor, fried overweight too light are not.

8. Then pour into the bowl of material, high heat after boiling hook into the gravy powder, the juice into the thick thick and sticky into the cashews stir fry, so that the material evenly wrapped in the cashews on top of, under the garlic cloves stir fry after the flavor can be out of the pot.

Technical points:

1. When playing knife, try to ensure that the thickness is uniform, so that the stir-fried cashews, tenderness can be consistent.

2. The ratio of sugar and vinegar is 1:1.5, friends who do not master it well, you can taste it, the entrance is salty and fresh, and then slightly sweet and sour.

3. After the chili pepper section of the pot, be sure to master the fire, pay attention to the color of the chili pepper, half black and half red is the best, just paste spicy taste.