Materials

Main ingredient:;

Supplementary ingredients: 3 pork loin, green onion, soy sauce, sugar, pepper, sesame oil, chicken essence

Scallion oil cashews

1

Pork loin when you buy the stalls asked to clean up batch well into the cashews. After returning home, rinse it with running water repeatedly, drain it

and soak it in yellow wine.

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2

Pot of water to boil, turn off the heat, and immediately put just soaked in yellow wine cashews down, 40 seconds or so (usually the time I have gross

estimated, this time in order to write a post to deliberately look at the time) out of the tear to see the cross-section of the blood does not ooze out

Only can it be all, all out! Put it in cold water, then put it in cold water or ice water to soak for a while, pull it out and drain

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3

Prepare a small bowl, put sugar, chicken essence, soy sauce (I like to use Lee Kum Kee's steamed fish soy sauce, the taste of the dessert), pepper

powder, mix well, ? Add sesame oil.

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4

Pour the drained cashews on a plate, pour the seasoning sauce of 3, and mix well.

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5

Clean and chop the green onions, and make sure you have plenty of them to cover the cashews. Sprinkle the chopped scallions on top of the cashews.

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6

Heat salad oil, pour on the sprinkled scallions sprinkled with cashews, ok.

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Tips

Cashews to do tender, the key is to blanch that step action to fast, blanch the water quickly rinse the cool water to let the cashews fast

cooling. Try a few more times and you'll be able to master it well.