Chinese Food
Stir fried pork with green garlic
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It's a classic Sichuan dish. It's fat but not greasy. It's thin but not firewood. The meat can use streaky pork. It can also use front leg meat. I like spicy peppers and chili powder. It's also good not to eat spicy Douchi. The most important thing is the garlic sprout. I think it is indispensable for the soul ingredient of the stir fried pork. In spring, the garlic sprout is strong, fresh and tender. It's better to stir fry the stir fried pork. -
Cooking ingredients
Cooking Steps
Step1:Cook the pork in cold water. Put the cilantro, star anise, Chinese prickly ash and onion and ginger. It will take about half an hour. It will be cooked if you can penetrate it with chopstick
Step2:Take out the cooked streaky pork and cool it. Slice i
Step3:Cut green peppers into diamond shaped pieces for use. Change spicy ones into sharp ones
Step4:Spare for oblique section of garlic seedlin
Step5:Add a little oil to the pot. Stir fry the meat slices over medium and low heat. The fat is slightly burnt
Step6:Put ginger slices and green peppers. Stir fry the green peppers a little to cut them off
Step7:Add in the Douchi and stir fry it to make it fragran
Step8:Release the green garlic. Stir evenl
Step9:Add two spoonfuls of soy sauc
Step10:A spoonful of laosha
Step11:A spoonful of suga
Step12:Proper salt, stir evenl
Step13:Sprinkle some garlic slices. Stir well. Prepare to leave the po
Step14:Put it on the table. Let's move.
Cooking tips:The secret of fat but not greasy meat is the thinness of cutting and the heat of stir frying. This dish is medium and small throughout the whole process. It can make the fat and oil of meat stir slowly not hard, and make all kinds of ingredients taste well absorbed and integrated. There are skills in making delicious dishes.
