Materials

Main ingredient: 200g of pork tenderloin

Accessories: 20g of asparagus, 15g of fungus, 25g of cucumber, 20g of cornstarch, 120g of egg

Main Ingredients

Seasoning: 5g of garlic, 3g of soy sauce, 3g of balsamic vinegar, 3g of pepper, 10g of green onion, 15g of soy sauce, 3g of ginger, 3g of salt, 5g of lard. 10 grams of green onions, 15 grams of soy sauce, 3 grams of ginger, 2 grams of salt, 5 grams of yellow wine, 3 grams of monosodium glutamate, 10 grams of sesame oil, 35 grams of lard (refined)

Cooking method

Climate change meat (loin) to remove the net film, white tendons and grease, placed horizontally on the chopping board;

Peake with a flat knife under the slicing method of the raw materials flipped and sliced into a long strip of 0.33 centimeters thick;

Then placed flat on a cutting board.

Sung⒋ asparagus, peeled, washed and cut into slices the same size as the meat;

Careful to wash the cucumber and cut into slices the same size as the meat;

select the fungus, wash and cut into small slices;

borrow scallions, wash and cut into slices the size of green peas;

Peel and cut the ginger and garlic cloves;

Put the cut meat in a bowl and marinate for half an hour in soy sauce, pepper, soy sauce and salt;

Sneakers: blanch the asparagus slices and cool them in a small bowl of water;

The bowl of asparagus with the fungus and the cut cucumber slices, 50 ml of chicken broth, wine, monosodium glutamate, soy sauce and wet cornstarch is thickened;

Sweeten the sauce;

Season the slices of asparagus and cut them into a gravy;

Season the slices of asparagus and the sliced cucumber, 50 ml of chicken broth, soy sauce and wet cornstarch. sauce;

application form frying pan on high heat, put the lard burned fifty percent hot into the soaked meat, quickly with chopsticks scattered, about 5 ~ 6 seconds to slip into the funnel to drain the oil;

southwest frying pan and then put back to the fire to add lard, put onion slices, ginger, garlic slices stirred out the flavor, buckle into the oil over the good slices of meat, first vinegar cooking a little bit and then poured into the adjusted gravy, upside down stir fry well, pouring lard to the pot. [3]

Practice two

Raw materials

Main ingredient: pork 200 grams

Supplementary ingredients: garlic cloves 5 grams; canned asparagus 20 grams; 2.5 grams of soy sauce; 15 grams of fungus; 2.5 grams of vinegar; 25 grams of cucumber; 5 grams of pepper; 5 grams of white onion; 15 grams of soy sauce; 2.5 grams of ginger; 2 grams of refined salt; 5 grams of wine; wet starch 85 grams; monosodium glutamate 2.5 grams; 2 eggs; 15 grams of sesame oil; 50 grams of chicken broth; 500 grams of cooked lard.

Cooking method

Classical ⒈ meat to remove the net film, white tendons and fat oil, placed horizontally on the cutting board, with a flat knife under the slicing method of raw materials flipped into a 0.33-centimeter-thick long with a slice, and then placed flat on the cutting board, and then a straight knife diagonally cut the length of 6.6 centimeters, 4 centimeters wide, rhomboid slices.

peak asparagus, cucumber cut into the same size as the meat, fungus large slices of cut small, green onion cut green peas large slices, ginger peeled and cut ginger rice, garlic cloves de-tipped and cut thin slices. 3, put the cut meat slices in a bowl, add soy sauce, pepper water, soy sauce (5 grams), salt and mix well marinated for 8 hours.

Sung asparagus slices blanched, water cooled in a small bowl. Add fungus and cut cucumber slices, chicken broth, wine, monosodium glutamate, soy sauce (10 grams), wet starch (10 grams) into a gravy.

Be careful with the frying pan on high heat, put the lard burned fifty percent of the heat into the soaked meat, quickly use chopsticks to disperse, about 5 ~ 6 seconds to slip into a funnel to drain the oil. The frying pan and then put back to the fire to add lard (15 grams), ginger, onion, garlic slices fried flavor, will be over the oil of the meat into the vinegar cooking a little and then pour into the sauce, stir fry, dripping lard (15 grams) can be.