stir-fried pork with sand tea sauce
By RyanKuvalis
Peaches and peaches that can't eat beef can only be replaced with pork to satisfy their cravings (in fact, shacha beef is better).
Recipe Recommendations
- green and red pepper appropriate amount
- garlic appropriate amount
- water starch appropriate amount
- sesame oil appropriate amount
- sand tea sauce appropriate amount
- soy sauce appropriate amount
Steps for stir-fried pork with sand tea sauce
1
Cut green and red peppers into sections, slice garlic. Mix pork slices with soy sauce, water starch, and 2 tablespoons of sand tea sauce well, marinate for more than 20 minutes. I marinated it for more than an hour, and it seemed that it would taste better if it took longer.
2
Heat the oil in the pan, stir-fry the green pepper, red pepper, and garlic until fragrant, then pour the marinated pork slices in and stir-fry them to disperse. Wait until the pork is fully cooked, thicken with water starch, and then sprinkle with some sesame oil. The actual operation took less than ten minutes to complete a slice of sand tea pork.
3
I use pork slices made of hot pot, which are relatively thin. If you cut the meat yourself, try to cut it as thin as possible. If you stir-fry lean meat, you'd better add some tender meat powder. So that it won't be too dry..