Hello! Pure lean pork can be made celery fried shredded pork, pot roast are very delicious.

Celery fried shredded pork

Ingredients: 200 grams of celery, 120 grams of shredded pork, 3 grams of ginger, salt, 1 tablespoon of soy sauce, a little cornstarch.

1, pork shredded, add soy sauce, cornstarch, cooking wine and marinate for 10 minutes, celery cut into pieces.

2, frying pan hot oil, 7 into the heat, pour into the shredded pork and stir-fry for 2 minutes over high heat.

3, pour in the celery and stir fry for 1 minute.

4, add salt to taste, you can turn off the heat to plate.

Celery stir-fried shredded pork is ready, the method is not particularly simple

Pot meat practice

Required materials:

Tenderloin, scallions, ginger, carrots, salt, cooking wine, corn starch, cooking oil, sugar, white rice vinegar, soy sauce

Making process:

The first step: to prepare a piece of tenderloin meat, cut into a one dollar coin thickness of the slice

Second step: cut, put into the water, soak for a while, the blood to soak it out

Third step: the preparation of a large green onion, first cut into two, and then from the center of the broken, and then cut into julienne spare

Fourth step: the preparation of a piece of ginger, first cut into slices, and then cut into thin julienne spare

Fifth step: the preparation of half of carrots, first cut into slices, and then cut into julienne spare

Fifth step: the preparation of carrots, first cut into slices, and then cut into julienne spare into slices, and then cut into julienne spare

Step 7: soak the meat, dry water into the dish, add a little salt, a little wine, the right amount of corn starch, and then add the right amount of water, water must be added several times less, the paste to it to scratch into this kind of thinness and dryness can be, and then add a little cooking oil, once again, scratch mixing scratch mixing, scratching and then ready to use

Step 8: pot pour in the oil, oil temperature rise to five hot, and then the oil temperature rise to five hot, the oil temperature rise to five hot. The oil temperature rises to 50 percent hot, in turn into the battered meat, all put after the change to a small fire slowly fry, fry dry, fry through, fry to a light yellow, fishing out oil control

Step 9: the oil temperature in the pot rises, pour into the meat, frying again, frying until golden brown, frying good fishing oil control

Step 10: the pot to stay in the bottom of the oil, into the shredded scallions and ginger, popping, popping incense, add half a spoon of sugar, half a spoon of After the aroma, add half a tablespoon of sugar, half a tablespoon of white rice vinegar, a little bit of salt, a little bit of dark soy sauce, to enhance the color, the soup simmered until thickened, and then poured into the meat and carrots, quickly stir-fry stir-fry, out of the pot

Tips:

Frying the meat when the oil should be poured a little bit, too little, if you are prone to frying stick together, don't know what is fifty percent heat? Insert a large onion bubbling can be, pot meat fried to golden brown will be crispy outside and tender inside!