Chinese Food
Old blast three
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Laobang three is a very traditional meat dish. It is difficult to do it well. Among them, the processing of three kinds of food materials is very important. How to treat the meat slices very smooth and tender without firewood? How to remove the smell of waist flower? How to easily remove the wasabi? How to deal with the pig liver to make it smooth and tender without aging? How to mix the bowl juice? How to control the fire? All these have been dealt with. Only then can we make a successful old explosive three. Eat more pig liver has the effect of eye protection. Pig liver is rich in vitamin A. these kinds of ingredients match together. It is a very delicious meal. -
Cooking ingredients
Cooking Steps
Step1:Soak the fungus. Wash and reserv
Step2:Chopped scallion, ginger and garlic. Sliced green peppe
Step3:Sliced pork
Step4:Next, remove the skin membrane. Take one of the pork loins. Gather the head and tail together, so that the middle part of the waist will bulge. It is easy to slice the waist part horizontally with a knife.
Step5:Make a flower knife for the waist of a pig - take one of the waist of a pig (with the skin facing down). The knife and the chopping board are inclined at 45 degrees. Each knife is pointed on the chopping board at the end of the knife. In this way, the cut patterns are the same in depth and are not easy to cut.
Step6:Then change the direction of the pig's waist. Cut it with a straight knife. It's cross with the direction of the knife mark just now. The point of the knife still points to the chopping board. Finish all the flower knives. Then cut it into pieces.
Step7:Put a little salt, cooking wine, half spoon of raw soy sauce, a little egg white, a quarter of the water in the pork slices. 1 spoon of starch should be fully grasped to make the pork slices fully absorb the water. The meat slices made in this way are very smooth and delicious.
Step8:Add a little salt and cooking wine to the kidney flower, and use the kitchen tissue to dry the blood. In this way, we can get rid of fishy smell. This step is very important. Do not wash or blanc
Step9:Add white pepper and dry starch to the kidney flower and mix well. White pepper is added to get rid of the smell.
Step10:Section of pig liver. Note that the section of pig liver should be cut with a knife. Add a little salt, cooking wine and white pepper to pork liver and mix wel
Step11:Prepare 2 spoons of cooking wine, 2 spoons of soy sauce, 2 spoons of sugar, 1 gram of salt, half of vinegar, 2 spoons of water and 1 spoonful of starch. Mix well with chopped onion, ginger and garlic.
Step12:Heat the oil pan. Add the normal amount of cooking oil. Heat it to 50% heat. Add pork slices. Stir until slightly discolored. Pull the pork slices aside. Reserve the oil
Step13:Let's go down to the waist. Don't move firs
Step14:Add a spoonful of starch to the pork liver. Stir fry the kidney flower until it changes color. Push it aside. Leave the oil
Step15:Finally, add pork liver. Stir fr
Step16:Stir fry with green pepper and fungu
Step17:Pour the juice into the bowl twice - pull the ingredients to the side, leave a nest in the middle, pour in half of the juice, wait for the starch to gelatinize, mix it slowly from the middle to the four sides, and then put in the rest of the juice, stir it up and out of the pot
Step18:Write production step
Step19:Write production step
Cooking tips:The visceral cholesterol content of animals is very high. People with high cholesterol and high blood fat should not eat it often. When handling the meat slices, put enough water into the meat slices to make the meat slices absorb water completely. The meat slices are smooth enough. Waist flower treatment is very important. Sprinkle a small amount of salt first. Dip in the kitchen towel to remove the blood water. Then add starch and white pepper to mix. This can remove the smell. Never blanch or wash with water. The water content of pig liver is relatively large. Starch must be added before cooking. Otherwise, it will be absorbed by pig liver quickly. The fried pig liver will be sticky and not easy to fall. Don't turn it over immediately after putting the juice into the bowl. Wait for the starch to gelatinize for a while. Otherwise, the juice will not be bright. This is a fast dish. Both Kwai and liver are easy to get old. They can not be fried for too long. There are skills in making delicious dishes.
