Sauce three dices
When cooking at home, most people should follow the principle of coarse vegetables and fine vegetables, and use simple ingredients to make dishes that suit your taste. Today, I am making my own Beijing-style private dish. The raw materials are pork, potatoes and cucumbers, and the seasoning is the sweet noodle sauce of old Beijing. This dish is called "Sauce Sauce Sanding". It has a strong taste and is very good for rice. The specific practices are as follows!
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Steps for Sauce three dices
1
Main raw materials.
2
Dice potatoes and wash them with clean water. Set aside.
3
Dice the cucumber.
4
Cut the ginger into minced pieces and dice the green onions.
5
Dice the pork for later use.
6
Prepare the sauce; place the sweet flour sauce in a bowl and add MSG in it.
7
Then add pepper.
8
Add sugar.
9
Finally, add the rice wine and mix well.
10
Mix well the sauce and set aside.
11
Add salt to the diced pork.
12
Appropriate amount of pepper.
13
Add the rice wine and mix well.
14
Put appropriate amount of dry starch into the diced pork and grasp well.
15
Pulp for 15 minutes.
16
Heat a stir-fry spoon over heat and add cooking oil. Put the prepared diced pork into the pan and smooth it out.
17
The meat changes color and fish out for later use.
18
Stir fry diced potatoes with oil in the pan.
19
Stir fry the diced potatoes until they are slightly yellow, add chopped ginger and half of the diced onions and stir fry until fragrant.
20
Pour in the smooth diced pork and stir well.
21
Then pour in the mixed sauce and stir fry over high heat.
22
Saute the sauce until fragrant and stir-fry well, add in the diced cucumber and the other half of the diced green onion and stir well.
23
Then add a few drops of sesame oil to serve the pot and plate.
24
Characteristics of this dish: Ruddy color, strong sauce aroma, salty, slightly sweet, and strong aroma.Sauce three dices Make Tips
1. You can also add some diced carrots; if you don't use diced pork, you can use diced chicken instead.
2. The flavor is best when the diced potatoes are stir-fried until golden brown.
3. The sauce should be seasoned and mixed in advance. When cooking, just sauté until fragrant, and stir-fry over high heat after adding the sauce.