Because I am a good cook to write recipes, so the picture is not so detailed, but the steps are written in detail, sorry
Cut the meat and pour it into the egg white. Note that as long as the egg white is clear, because I am the amount of two people, there is not much meat, so just a little bit, (usually an egg white egg is enough to make the pork well mix well) Just fine) Add a little soy sauce, cooking wine and chicken essence and mix well. The ginger and shallots are chopped for use.
Tune the juice: the size of the porcelain scoop on the market, I am the meat of five dollars, so the juice does not need much, and the treasure can increase the multiple by itself. A vinegar scoop, half a scoop of sugar, half a scoop, half a scoop of starch, 3-4 scoops of water, blended
Pour enough oil, heat the oil, and simmer the meat under the fire. Pick up the meat and then pick it up. Keep the oil in the pan. Put it in a small fire and stir it for a while. (It seems that there is a bad pepper in the southwest. Look at all the menus are not written with bad peppers.) Then add ginger and garlic, continue to stir fry for a while, then add the sauté to the pork, stir fry the shallots, stir fry, pour the juice before the pour. Stir fry for a while
Because the salt of the bad pepper is very salty, I don't add any salt. When my husband’s work dishes are hot in the rice cooker, they are caught in two chopsticks, so I don’t look good now. Forgive me.
1. The cured meat must be as long as the egg white, not the starch. 2. Generally, the bad peppers have a salty taste, so carefully put the salt 3. Because I have a heavy taste, so I put four cloves of garlic and feel delicious, the treasures can increase or decrease by themselves. 4. I made this fragrance very spicy, put two scrambled peppers, like to eat spicy and lighter, you can put less pepper, put more sugar when you juice