Xiangxi sour meat is where the dish: Xiangxi sour meat is Hunan Xiangxi Miao and Tujia traditional dishes, is a hot and sour delicious, fat but not greasy, thick gravy, a unique flavor of the Xiangxi cuisine, now we will learn about this Xiangxi sour meat home practices it.

The home-style practice of Xiangxi sour meat:

1. First of all, remove the fat meat after cleaning and drying water, and then cut into large pieces, and then into the salt and pepper mixed well after marinating for 4,5 hours

2. And then into the corn starch and salt and mix well, and then poured into a sealed container marinated for a quarter of an hour, the sour meat on the production of a good

3. Scrape down into the plate, the sour meat cut into slices, dried red pepper into minced

4. Green garlic cut into segments, pour the oil into the pan after the heat into the garlic, and then into the dried chili minced

5. Stir fry for 2 minutes or so out of the oil can be removed, into the cornstarch stir fry out of the yellow and then poured into the sour meat

6. Pour the broth stewed for 2 minutes to the soup a little bit to close the dry, put the green garlic

Tips on how to make Hunan sour pork:

1. You should keep stirring the meat, otherwise it will be easy to stick to the pan, and the color will not be uniform.

2. Stir frying corn oil do not use too much oil, a little bit of base oil can be, if the base oil is too much, pour out some.

3. The amount of broth and the amount of ingredients can be equal, or pour too much not only not easy to dry, but also affect the flavor.

4. Pork is the most common meat dishes in our people's table, pork meat is soft, less connective tissue, muscle tissue in the fat, after cooking taste unique flavor.