Xiangxiang stir-fried pork
This is a home-cooked dish with strong Hunan flavor. The seasonings inside can be added or subtracted at will. Adding fermented beans will make the whole dish more fragrant.
Recipe Recommendations
- green pepper 50g
- red pepper 30g
- onion 1 piece
- garlic appropriate amount
- Dry Pepper Festival appropriate amount
- Jiang appropriate amount
- douchi appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- balsamic vinegar appropriate amount
- chicken powder appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for Xiangxiang stir-fried pork
1
Wash and slice the meat.
2
Slice green and red peppers for later use.
3
Slice ginger and garlic, and cut green onions into small pieces.
4
Put the oil in the pan, add the fat meat, and stir-fry the oil over medium heat.
5
Pan-fry the fat until golden brown.
6
Add lean meat and use lard to stir-fry the lean meat to change color and serve out. Leave the oil in the pan for later use.
7
Add the ginger and garlic slices and saute until fragrant.
8
Add the dried pepper section, and the bean drum will burst with fragrance.
9
Add green and red peppers, add salt and stir fry.
10
Pour in the meat slices and stir fry, add in the cooking wine and stir fry.
11
Add a small amount of water, add salt, light soy sauce, a few drops of soy sauce and balsamic vinegar and stir-fry well.
12
Add the spring onions and stir-fry well before serving.Xiangxiang stir-fried pork Make Tips
1. Douchi is salty, and salt should be added as appropriate. 2. It's best to use pork belly to make this dish. I didn't buy it today, so I used front leg meat. It's also very good.