Making ingredients konjac, ginger, garlic, green chili, red chili, garlic, pork, cooking oil, cooking wine, soybean paste, oyster sauce, soy sauce, cooking salt

Making Steps

1, first of all, prepare the right amount of konjac, konjac into slices to a plate spare. The following began to prepare the head of the material, prepare the right amount of ginger, ginger cut into slices, put a plate spare. Preparation of the appropriate amount of garlic, the garlic will be crushed into the bowl of ginger spare.

2, side dishes prepared a little green and red chili peppers and garlic on it, but also according to their own preferences to the appropriate preparation. Green and red chili peppers cut into chunks, garlic cloves cut into segments into a plate spare. Prepare the appropriate amount of meat, cut the meat into slices, and put it on a plate. All the ingredients have been prepared almost, then start cooking.

3, konjac cold water pot blanching water, water after boiling fish out of the cool water, so that the konjac texture will be more gluten. Start the pot of hot oil, oil hot first burst incense ginger and garlic, after bursting incense into the pork sauté, sauté out of pork in the lard. After the oil, add cooking wine, soy sauce, soy sauce, oyster sauce, stir fry evenly and then into the konjac pieces, continue to stir fry over high heat, add a little salt, and then pour into the vegetables, stir fry until the vegetables break raw on the pot. Do come out after the color and flavor, smell fragrant, look and appetite, eat up more delicious.

Tips

1, all of the above ingredients and seasonings are used according to their own tastes and amount of food to be properly prepared, should not be prepared too much, so as not to cause unnecessary waste.

2, in doing, this konjac, must pay attention to the fire and time to grasp, in the konjac blanching time must be cold water in the pot, after the water is open to be fished out of the cool water. This is in order to make the texture of the konjac more glutenous, in the frying time to high fire and fast frying, so that the konjac is the most delicious.