Ingredients: 300 grams of hind leg meat, 1 handfuls of sour chili, and 1 small handfuls of leeks.

Seasoning: 1 pieces of ginger, 3-4 cloves of garlic, 2 tablespoons of light soy sauce, 1 tablespoons of dark soy sauce, 1 tablespoons of cooking wine, 1 spoons of bean paste, a little salt, 1 tablespoons of chicken essence.

Cooking steps:

Step 1: First, we wash the hind leg meat we bought and cut it into thin slices. Don’t cut it too thick or too thin. Too thick will not be easy to fry, and too thin will not taste good. The thickness should be about the same as that of a coin. Put it on a plate. spare.

Step 2: Cut the sour chili peppers into small pieces and put them on a plate. The process of making sour chili peppers is introduced earlier, you can just go back and read it.

Step 3: Crush the ginger and garlic and chop them into pieces. Clean the leeks and cut them into inch sections. Put them on plates separately and set aside.

Step 4: Add water to the pot, put the sliced ??meat into the pot under cold water, add a spoonful of cooking wine, bring to a boil over high heat and blanch for 2 minutes to reduce the fishy smell and shorten the frying time.

Step 5: Boil the pork for two minutes, knock off the foam, then take it out and drain the water and set aside.

Step 6: Heat the pot again, add a little oil, put the drained pork into the pot, and use low heat to pop out the fat in the meat.

Step 7: Stir-fry the fat from the pork until it turns slightly yellow. Add ginger, minced garlic, and a spoonful of bean paste, and stir-fry over high heat until fragrant.

Step 8: After the seasonings are stir-fried until fragrant, add a spoonful of light soy sauce and a small spoonful of dark soy sauce and stir-fry over low heat until the color is obtained. Pour in a spoonful of cooking wine and stir-fry over high heat until the wine smell evaporates.

Step 9: Finally, pour in the chopped sour chilies and stir-fry over high heat to bring out the moisture and sourness of the sour chili peppers. Add a little salt and chicken essence and stir-fry over high heat to absorb the flavor.

Step 10: After the seasonings are stir-fried evenly, add the leeks, turn off the heat and stir-fry evenly and serve.