Ingredients: pork tenderloin, spinach and eggs

Accessories: fermented milk, salt, sugar, pepper, starch, onion ginger, sesame oil and cooking wine

Production steps

1. Slice pork tenderloin, add cooking wine, pepper, dried starch and eggs for sizing, and wash and blanch spinach.

2. Take a small bowl and add minced onion and ginger, fermented milk, chicken essence, white sugar, cooking wine, pepper, starch and a little water to make juice.

3. ignite in a pan, pour in the oil, put in the sliced meat, and then pour out the dry oil;

4. Leave the bottom oil in the pot, add the meat slices, pour the prepared fermented milk and stir-fry for a while, pour the sesame oil out of the pot and pour it on the spinach. Wash the pork belly, put it in cold water, put a few slices of ginger and pepper in the pot and cook it, without boiling the core. Cut the cooked pork belly into pieces of moderate thickness. Wash the green and red peppers, roll them with a knife, cut the ginger into small pieces, and cut the onion into small squares. Hot pot, pour proper amount of peanut oil, and heat it to 7%. Add ginger slices and pepper and stir fry slightly. Stir-fry the chopped pork belly until the oil on the surface is yellowish. Squeeze in about 15 grams of Jingele compound sauce, stir-fry until the oily sauce is fragrant, then pour in a little Wanjiaxiang soy sauce and stir-fry evenly. Add green pepper and onion and fry until the surface is soft. Add a proper amount of salt and monosodium glutamate and serve on a plate. Finished product. Features: The finished dish has bright color, tangy sauce, fragrant lips and teeth, and endless aftertaste.