Medium crispy tender and fragrant, homemade meat flavor.

Materials

Main ingredients: 100 grams of garlic cloves, 200 grams of lean pork, 100 grams of fat pork

Seasoning: red pepper, vegetable oil, salt, soy sauce, sesame oil

Practice

1, lean pork, fat pork thin slices; garlic cloves cut into segments, red pepper shredded.

2, first fat pork slices under the pot to stir fry the oil, lean pork slices grab salt, soy sauce, and then under the pot to stir fry.

3, put the garlic cloves and red pepper shredded, add salt, soy sauce and stir-fry together, get up the pan drizzled with a little sesame oil can be.

The trick to stir-fry pork slices

Put the cut pork slices in a colander and shake it in boiling water for a few times, when the meat is just browning, get up the water, drain off the water, and then go down to the stir-fry pan, it will only take 3-4 minutes to cook, and it is tender and tasty. Stir-fried shredded pork is one of the most common roadside dishes, its ingredients are simple, the operation is not complicated, but to stir-fry the fire, stir-fry flavor is not easy. It involves knife work, seasoning, fire and other aspects of the problem, so a plate of fried shredded pork, but also can measure the operator's technical level. Frying good shredded meat requires mastering the following aspects of the essentials.

(1) Selection of materials The ideal material for fried shredded pork is pork tenderloin and spine meat. This part of the meat is tender and free of connective tissue. The front elbow part of the meat can also be, after the elbow part of the buttock tip, Yuanbao meat can also be used as raw materials for fried shredded pork, because this part of the meat, the meat is thin and long, slightly containing fat. Other parts of the lean meat can also be, but fried dishes are not ideal.

(2) shredded fried meat, shredding is very important. The standard of shredding is the same thickness, the same length, not even knife, not out of the knife, about 1 and a half match stems thick. The method of shredding is to use a flat knife to slice the meat into thin slices, and then cut it diagonally with a straight knife. Cutting meat to follow the fiber road slightly oblique to cut, this is because the pork texture is more tender, such as cross-cutting in the heating after stirring, easy to make the shredded meat into minced meat, such as cutting along the grain, shredded meat is easy to harden and toughened. Therefore, "horizontal cut beef and sheep, oblique cut pig" is the experience of the knife work.

(3) side dishes fried shredded meat to add side dishes. Generally can be divided into two kinds: one is a soft ingredient, such as leeks, bean sprouts, cauliflower, etc.; one is a hard ingredient, such as: yucca slices, garlic clover, celery, green peppers, potatoes and so on. Soft toppings cut down into the can, hard toppings enjoy the need to go through blanching or sliding oil. Side dishes cut length should be the same as shredded meat, the amount should not exceed the number of shredded meat, generally to ingredients and main ingredients each accounted for 1/2 appropriate. In addition green onions should be shredded and ginger should be minced.

(4) fire This is the key to good fried shredded meat. Stir frying meat fire is to use a strong fire, which is characterized by a strong fire quickly. This requires cooking to throw materials accurately, move quickly, out of the pot in time. Stir-fried shredded pork from the pan to the pan only 20 to 30 seconds, the action is a little slow, the dish will become old. Specific methods of operation are: frying pan on a high flame, put the bottom of the oil, oil temperature to five or six mature, the shredded meat into the pan evenly stir-fried, stirring while stirring the pot, such as the discovery of shredded meat sticking, the back of the hand spoon can be used to gently shoot the scattered, can not be a vigorous stir fry, in order to prevent the shredded meat stirred off the crumbled. In short, the action should be light, turn the pan to be diligent, to be meat off the raw color, put the appropriate amount of pasta sauce, and then cook soy sauce, cooking wine, salt, monosodium glutamate, green onions, ginger and ingredients, stir-fry ripe, you can pot to plate. Under the ingredients should pay attention to, such as ingredients are extremely tender leeks, it is necessary to shredded meat eight mature, seasoning into the pot, will be out of the pot into the leeks, upside down while shaking, so that it spread out to achieve the leeks crispy as well. If the ingredients are coarse garlic clover. Must first garlic moss in a pot of boiling water, cool, split into two or four halves, so that it matches the shredded meat. This makes the garlic moss and shredded meat well-proportioned and beautiful, to receive better results.

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