Kung Pao diced pork
Ingredients: soy sauce,salt,peanuts,pork,eggs,cooking wine,onion,Jiang,garlic,starch,vinegar,sugar,pepper,dried chili,oyster sauce,pepper noodles,baking soda
Recipe Recommendations
- pork 200 grams
- peanuts 130 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- pepper noodles appropriate amount
- eggs appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- oyster sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- starch appropriate amount
- baking soda appropriate amount
- hot and sour
- fried
- three-quarters of an hour
- ordinary
Steps for Kung Pao diced pork
1
Cut the pork into 1 cm cubes, grab it well with soy sauce, cooking wine, a little egg, starch, and baking soda, and marinate for half an hour.
2
Cut slices as big as nails with green onions, ginger and garlic, add 2 tablespoons of soy sauce, 3 tablespoons of vinegar (1 spoonful of mature vinegar and 2 spoonfuls of rice vinegar), 2 teaspoons of sugar, 1 tablespoon of cooking wine, 1 teaspoon of salt, a little oyster sauce and starch to mix well into a bowl sauce.
3
Bake the peanuts in a baking pan for 6-7 minutes, let cool, and remove the red coat. You can also use fried peanuts.
4
Heat the oil in the pan, add the dried pepper strips and pepper and fry until the color becomes dark.
5
Add the marinated diced pork and stir fry, add the chili noodles, and continue to stir fry.
6
Stir fry until the diced pork is ripe.
7
Pour in the bowl of juice and stir fry well.
8
Finally add the peanuts, stir fry and serve.
9
Here we go.Kung Pao diced pork Make Tips
1. Add baking soda when curing meat to soften the meat. Be careful not to add too much, otherwise it will have an alkaline smell. 2. Pork is not easy to stir-fry. When frying, you can add more oil and semi-fry it to ripen. I used an energy-saving method, which is to add a little water during the frying process and cover the pot and simmer it. This will accelerate the ripening and the taste is not stale. 3. If you like a smooth and tender taste, try to choose chicken. The pork is more biting. 4. You can't add less sugar and vinegar to this dish. After the juice is mixed, you can taste it. It's sour and sweet.