After the onion and meat slices in the pot, with the least amount of time to make the two and seasoning combination, with a high fire quickly stir-fried to achieve the effect, called "burst", which is often referred to as "stir-fry". Since the use of stir-fry, then the choice of meat parts and marinade and techniques are more important. Here pay attention to three points: 1 pork parts selection. 2 meat marinade. 3 seasoning mix and frying time. If you master these three points, you will be able to meet the characteristics of this dish.

How to make scallion-boiled pork

Main ingredient: 250 grams of pork buttock tips

Accompaniment: 50 grams of scallions

Seasoning: 5 grams of oyster sauce, 3 grams of cooking wine, 2 grams of salt, 3 grams of monosodium glutamate (MSG), 3 grams of chicken broth, 2 grams of pepper, 1 egg, cornstarch, soy sauce in moderation

------Starting to make ------ scallion-boiled pork tender tenderloin meat slices, Scallion aroma delicious, the combination of the two aftertaste

"1" pork buttock tip hit the sinews, top knife slices, water cleaning and water control. Add salt, monosodium glutamate (MSG), chicken essence, cooking wine, pepper, moderate amount of water marinade for 10 minutes, add an egg, starch and mix well. Note: the meat should be thin and thick, add the egg should be added to the whole egg

"2" onion peeled off the appearance of the old skin, choose the white part of the green onion cut roller knife block, and then with the hands of the scattered (you can add the appropriate amount of green and red bell pepper to match the color) Note: the green onion to choose the white part of the green onion, and to scratch open

"3" in the pan, add salad oil, the oil temperature to 4 layers of heat, along the side of the pan into the marinade good! The meat slices, with a spoon all broken up, slippery oil about 30 seconds and then removed to control the oil. Note: In addition to oyster sauce and green onions stir-fried together, the other seasonings should be all one time into

scallion popped meat questions and answers

1 pork to choose "after the tip of the buttocks," where the meat is very tender, more delicate than the tenderloin

2 green onions to choose the white onion, green onion leaf part will be wilted in the frying, firewood, affecting the appearance and texture to cut the white onions, and the leaves of the leaves will be part of the frying, and then the meat will become firewood. Impact on the appearance and taste to cut the hobnail block. This out of the effect is very beautiful, with the hand grasp open can let the onion in the process of frying heat evenly, and will not appear collapse, and eat slightly crispy

3 marinated meat should be washed first, and then marinated. This will wash away the meat scum and blood from the surface of the meat slices. Add a small amount of water and eggs when marinating, so that the meat absorbs water is very full, the meat can be hair up after sliding oil, and very soft and tender

4 sliding oil to break up the meat, because the starch is added, do not break up, if it is easy to stick together, and there will be differences in the color

5 oyster sauce is to give the role of the shallots and meat slices of freshness, the first to put it will let the oyster sauce If you put it in first, it will evaporate all the freshness of the oyster sauce, and if you put it in later, it will make the freshness not come out.

5The whole process is done without adding salt. Sliced meat and then marinated when added to the bottom flavor, in addition to oyster sauce and soy sauce have salt

Scallion fried meat notes

1 pork selection. To choose the tip of the buttocks, you can also use the tenderloin

2 marinade to wait for all the water to be absorbed before adding eggs and cornstarch

3 green onions to choose the white part of the green onions, you can also cut thinly sliced diagonal knife, but be sure to grasp the loose

4 oyster sauce and green onions to be stir-fried, and then finally the seasoning and the meat and then together to add

5 stir-fried the trick lies in the high-flame fast fry, low and medium heat tends to make meat, and the meat is not easy to make, and the meat is not easy to make, so it is not necessary to make the meat. Small and medium heat easily leach the water out of the meat and scallions. Stir-fry on high heat and simmer the vegetables slowly.

6Don't add salt or it will be very salty