Fired pork neck
By VicentaLakin
Recipe Recommendations
- pork neck 250g
- Pleurotus eryngii 150g
- color pepper 50g
- laoganma 1 tablespoon
- soy sauce 2 teaspoons
- huadiao wine 2 teaspoons
- sugar 1 teaspoon
- garlic 1 teaspoon
- Jiang 3 tablets
- shallot section 1 teaspoon
- salt 1 teaspoon
- cornflour 1 teaspoon
Steps for Fired pork neck
1
cleaning of pork neck meat and apricot mushrooms into a 0.2 mm thin slice, with salt for the hog neck, a tea spoon, a tea spoon for the sculpturing of wine and raw pastry for 10 minutes, and pepper wash for 10 minutes。
2
The pot is oiled, the apricot mushrooms are blown up in gold, and a small amount of oil is left in the pot, with a little roasted meat。
3
The hot pot is hot, the garlic boiler goes down and the pork is fried, a spoonful of tea, a spoonful of wine, a spoonful of raw and a little sugar, a piece of pepper and a little bit of powder made out of the pot。Fired pork neck Make Tips
Drizzle a little chili oil before serving for better flavor.