Before the news of gutter oil broke, I would often eat with my colleagues at the Northeast restaurant downstairs of the company. When the young couple talked, they cooked dishes with authentic Northeast flavors, including white pork with pickled cabbage, chicken vermicelli, and big skin. Everything is a classic sign, as well as my favorite pot fried meat.
Nowadays, I don't dare to go to a restaurant casually because of the gutter oil, and I don't have the opportunity to get together often. When I want to eat, I think about it myself. I have made the fried pork in the pot several times. I feel that the taste is quite good and comparable to that of a small restaurant. It's a sour and sweet appetizer when served well.
Pan-fried pork rice
By GerardoTromp
Recipe Recommendations
- tenderloin appropriate amount
- cabbage appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- ordinary flour appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Pan-fried pork rice
1
Preparation ingredients: Wash the meat and cut it into thin slices, slice the green onions, ginger and garlic, and cut the cabbage, green peppers and red peppers into diamond shapes.
2
Marinate the meat slices with salt, cooking wine, and pepper. Use ordinary flour and starch ratio of 1:1 to make batter with water, use soy sauce, vinegar, sugar, salt, chicken essence, use appropriate water and add a little starch to make a bowl of sauce.
3
Put the marinated meat into the batter and stir well until evenly coat the meat with a layer of paste.
4
Put the oil in the pan and cook until it is 80% hot, add the meat one by one and fry until it is golden brown, remove and control the oil.
5
Bring another pot of water to a boil and blanch the cut vegetables.
6
Add appropriate amount of oil to the pan and heat it up. Pour the scalded vegetables into the chicken essence with salt and stir fry quickly and serve the pan.
7
After frying the meat, leave the base oil in the pan and stir-fry the onions, ginger and garlic until fragrant.
8
Pour in the mixed sauce and bring to a boil.
9
Pour in the meat slices, stir well, add vegetable rice, and start eating.Pan-fried pork rice Make Tips
1. Pan-fried pork is sweet and sour, and it tastes best when eaten hot. 2. If there is coriander when you take it out of the pan, add a little to the taste and make the dish more beautiful.