Family version of twice-cooked pork
By VicentaLakin
Recipe Recommendations
- flower meat 200 grams
- shallots appropriate amount
- dried red pepper appropriate amount
- ginger several pieces
- garlic appropriate amount
- green pepper a
- bean paste a spoonful
- salty salt a little
- white sugar a little
- MSG a little
- slightly spicy
- burn
- ten minutes
- simple
Steps for Family version of twice-cooked pork
1
Pour cold water into the pan, remove the foam after boiling, add two slices of ginger, simmer slowly, and fish out when ripe for six or seven.
2
Cut green onions into inches, cut garlic into large pieces, and slice ginger.
3
Chop the bean paste finely.
4
Cooked meat.
5
Carefully slice into thin and large slices.
6
Heat the pan, add a small amount of oil, put in the meat slices, and stir-fry slightly over low heat. When the oil is removed and slightly rolled, push the meat aside, add bean paste, ginger slices, and garlic to the remaining oil, stir-fry the red oil, and stir well with the meat slices.
7
Add white sugar and monosodium glutamate. Douban is very salty, don't put any more salt in it. Finally, add the spring onions and stir well and remove from the pan.Family version of twice-cooked pork Make Tips
1. The meat slices are large and thin.
2. When frying meat slices, the heat should be low and just roll them slightly; too much oil will affect the taste.
3. Adding a small amount of white sugar will improve the taste.
4. Although there is no green garlic, the overall taste has not changed.
2. When frying meat slices, the heat should be low and just roll them slightly; too much oil will affect the taste.
3. Adding a small amount of white sugar will improve the taste.
4. Although there is no green garlic, the overall taste has not changed.