Flavor type: spicy lychee flavor
Characteristics: brown-red color, tender and tender texture, salty and fresh with sweet and sour, with a spicy and numbing feeling.
Kung Pao Meat Flower
Recipe Recommendations
Steps for Kung Pao Meat Flower
1
Remove the tendons of the tenderloin, slice them into thin slices, cut them into flowers similar to the kidney flowers, add soy sauce, 2 teaspoons of cooking wine, water starch, and half a teaspoon of chicken powder and mix well.
2
Cut the ginger and garlic into pieces, and cut the green onions into short sections.
3
Use appropriate amount of salt, soy sauce, balsamic vinegar, white sugar, half a teaspoon of chicken powder, 1 teaspoon of cooking wine, and 3 tablespoons of water and starch to make a sauce.
4
Put the oil in a wok. When the oil is hot in five layers, add the pepper and dried peppers and stir-fry until reddish brown.
5
Put the meat into the pan and stir fry.
6
After frying the meat, add ginger, minced garlic, and green onions and stir fry until fragrant.
7
Add the sauce into the pan, pause for 3 seconds, and wait until the sauce is cooked before stirring.
8
When the sauce is ready to dry, add the peanuts and stir well.
9
After the operation is completed, load the plates and discharge the pan.