Even eating a fish-flavored pork in a restaurant in Sichuan is easy to step on the thunder and eating it. It’s better to quantify the formula that you usually feel like. You can operate the raw pork leg 180g pickled pepper 8g ginger. 10g of garlic, a little onion, a little fungus and a little carrot (the carrot can be replaced by bamboo shoots or lettuce). Who told you that the fish-flavored pork should be added with watercress
Pork leg meat Fungus and carrot shredded, pickled pepper and ginger garlic mince The focus is on the juice: white sugar 10g balsamic vinegar (Bao Ning vinegar / Zhenjiang balsamic vinegar) 10g soy sauce 2g soy sauce 3g salt 1g broth 10g starch a spoonful mix. If Deyang red soy sauce is better, use 5g Deyang red soy sauce instead of soy sauce and soy sauce.
Mix the meat with water and 1-2g of salt. After mixing, add the raw oil and mix thoroughly. This method can lock the moisture to maintain tenderness, and can also reduce the degree of adhesion when the pork is stir-fried. Starch is best to choose sweet potato starch
Hot pot cold oil (canola oil), fry until broken, cook a little cooking wine. Cooking wine to check the album of alcohol, I am too lazy to find -
Put the shredded pork aside, and the small and medium-sized sautéed ginger and garlic pepper until the oil is red.
Then keep the shredded pork in the side, stir the carrot and the fungus to the ground, and put about 1g of salt in the vegetables. Then cook the previous juice, mix well, add chopped green onion before the pot
It is not easy to be accurate to g! ! Do not give praise! ! ! Have you done a good job reporting it? ! [rolling