Stir-fried shredded pork is a more practical and convenient home-cooked dish. This dish is extremely tender and has endless aftertaste. It has the function of promoting blood circulation and removing blood stasis. Ingredients: 20 grams of Panax notoginseng flower, 300g of fresh tenderloin, 50 grams of fresh red pepper, appropriate amounts of egg white, sugar, oil, refined salt and wet starch. Production:
1, take 20 grams of flowers, soak them in warm water for 10-20 minutes, take out the Panax notoginseng flowers and keep them for later use
2. Cut the fresh tenderloin into slices, add appropriate amount of egg white and wet starch, mix well; cut the fresh red pepper into shreds.
3. Add oil to a clean pot. When it is 60% hot, add the meat slices. When the meat slices are half cooked, pour the Panax notoginseng flowers and fresh red pepper into the pot and stir-fry together.
4. Add a small amount of wet starch, an appropriate amount of sugar, salt, and soy sauce; stir-fry for a while, then remove from the pot and serve on a plate
Stir-fried Panax notoginseng flower and frog dish
600 grams of live frog, 20 grams of cooking wine, 10 grams of fresh panax notoginseng flowers, 15 grams of refined salt, 200 grams of rape core, 3 grams of MSG, 200 grams of cooked carrots, 3 grams of sesame oil, 1 egg whites, pepper 2 grams of powder, 400 ml of chicken broth, 30 grams of water starch, 30 grams of shredded green onions, 1000 grams of lard, 20 grams of shredded ginger, 10 grams of alum water
Preparation method 1. Peel the frog, cut off the hind legs, remove the bones, wash and put into a bowl. Add 10g onion, 5g ginger, 10g cooking wine, marinate for 15 minutes, remove and dry.
2. Put the frog meat into a bowl, add 5 grams of salt, egg white, and 20 grams of water starch for sizing.
3. Soak Panax notoginseng flowers in light alum water for 30 minutes, take them out and rinse them thoroughly.
4. Heat the frying spoon, add oil, add the cabbage core to the oil, put it into a colander, heat the pot, add 200 ml of chicken broth, add salt, pour the cabbage core, after boiling, take it out and place it on the outside of the dish.
5. Carve the cooked radish into small flowers and place them in a circle inside the vegetable core.
6. Heat the frying spoon, add oil to the heat, add 20 grams of green onion, 15 grams of ginger, and Shimoda chicken until it becomes white. Pour it into a colander and pick out the green onion and ginger.
7. Heat up the frying spoon, ladle in 200 ml of chicken soup, add 10 grams of salt, MSG, pepper, cooking wine, thicken with water starch, stir-fry frog chicken and panax notoginseng flowers, place in the center of the plate, drizzle with sesame oil and serve.