2. Soak the dried white pepper in cold water for 5 minutes, wash it and cut it into 3 cm long sections; Cut garlic leaves into sections and chop garlic seeds.
3. Put the clean pot on the fire, add vegetable oil, when it is 60% hot, add air to stir-fry the meat, add soy sauce, stir-fry the cooking wine evenly, and put it in a bowl for later use.
4. Put the base oil in the pan, heat it, add minced garlic and white pepper, stir-fry slightly, add refined salt, monosodium glutamate and oyster sauce, stir-fry until it tastes good, then add the wind-blown meat and garlic leaves, stir-fry, pour in sesame oil, and take out the pan and plate.
Pork is cut into long strips.
Add water to the pot, add crystal sugar, light soy sauce, white wine, pepper, five-spice powder and salt, and bring to a boil.
Put the pork in the pot, marinate for 36 hours, and put it in a ventilated place.
Taking air-dried pork as an example, the practice of air-dried pork is introduced.
Douchizheng air dried meat
Ingredients: garlic leaves, lobster sauce, dried pepper, air-dried pork.
Seasoning: monosodium glutamate, soy sauce
1. Wash the air-dried pork, cut it into thin slices, and chop the dried pepper.
2. Mix the air-dried pork and dried pepper, put them in a bowl, sprinkle with lobster sauce evenly, and add some monosodium glutamate and soy sauce. Add garlic and steam for 20 minutes.