Accessories: chili pepper (red, sharp, dry) 30g
Seasoning: ginger 5g scallion 15g peppercorns 10g sugar 8g salt 8g yellow wine 25g soy sauce 15g rapeseed oil 50g each moderately
How to make peppercorns pork:
1. cut onion into 6cm segments, and pat ginger loose for spare;
2. Wash the lean pork, cut into 1.5 cm square dices, with salt, yellow wine, scallion segments, ginger slices, soy sauce and mix well, marinate for about 20 minutes;
3. dry chili peppers to remove the tip, remove the seeds and cut into 1.5 cm sections;
4. frying pan under the vegetable oil burned to eighty percent of the heat, will be the meat diced (take out the ginger, scallions) put into the frying for about 3 minutes to fish up (do not put the water vapor frying too dry);< /p>
5.
5. 20 grams of oil in the pot to seventy percent of the heat, the next dried chili pepper, pepper, fried to brown-red, sugar, soy sauce, 200 grams of broth and diced meat under the pot;
6. will be thick juice, diced meat soft and when the pot is ready.
For more information on peppered pork, see Mint.com Food Library/shiwu/huajiaorou
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