Seasoning: 75g cooking oil, 1 tsp sesame oil, 1 tsp soy sauce, 1 tbsp cooking wine, 1 tsp refined salt, 1/2 tsp sugar, 1/2 tsp monosodium glutamate (MSG),
Making Steps
1. Remove the inner white, wash, cut diagonally, then slice, blanch in boiling water, and fish out.
2. Peel bamboo shoots and carrots, wash and slice. Shiitake mushrooms softened, de-tipped, sliced,
3. green onion, ginger cleaned and chopped,
4. pot of oil, hot, burst incense onion, ginger, into the bamboo shoots slices, carrots and mushrooms stir-fried, add the pork loin stir-fry evenly, add wine, soy sauce, salt, monosodium glutamate, water starch, sesame oil, sugar stir-fry to taste can be.
Note
1. Put the graved pork loin into vinegar and salt water to soak for a few minutes, and then control the water for battering.
2. The oil temperature should be kept at 20℃, put in the cashews, and drain the oil from the pot quickly.
3. Frying pan on the fire, burst incense, under the ingredients, plus cashews, cooking wine and seasoning sauce, rapid delivery upside down a few times, drop a little vinegar, add oil can be, so that the cooking of the cashews crispy and tender without fishy odor.