What is stir fried pork and what is the authentic way to make it?

A few simple steps will teach you how to make delicious farmhouse stir-fried meat.

The authentic way to stir-fry pork is to cut the meat into small pieces and marinate for half an hour, then stir-fry with the ingredients over high heat.

Stir-fried pork is a common characteristic traditional dish in Hunan Province, which belongs to Hunan cuisine. Spicy and fragrant, the taste is smooth and tender. The main ingredients for making are pork belly, green peppers, red peppers, etc.

Hunan farmhouse fried pork generally uses relatively delicate pork, preferably "separating" pork belly, stir-fried with green pepper and tempeh, and added fragrant oil residue in the middle. It is best to use thin-shaped, spicy green peppers; Those who love spicy peppers can also add dried peppers or chopped peppers according to personal preference.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better. A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Ingredients: 200g garlic moss, 200g lean meat.

Excipients: appropriate amount of oil, appropriate amount of salt, 1 shallot, 3 slices of ginger, 1 green pepper, a little soy sauce, a little starch, a little sugar.

How to stir-fry meat with garlic:

1. Prepare the ingredients of the Yupai branch: 200 grams of garlic, 200 grams of meat, 1 green pepper, 1 shallot, and 5 grams of ginger.

2. Break the garlic moss into small pieces. Slice the green pepper diagonally.

3. Shred the meat, shred the ginger, and cut the green onion.

4. Add soy sauce, sugar, salt and starch to the shredded pork and mix well.

5. Pour oil into the pot and fry the green peppers until soft.

6. Add garlic moss again.

7. Stir-fry the garlic moss until soft, add salt to taste, and serve.

8. Pour oil into the pot again, and stir-fry the shredded meat quickly after the oil is hot.

9. After frying Qingmin, put the fried garlic moss in the pot.

10. Stir-fry well to get out of the pot and put on a plate.

Stir-fried meat. Ingredients].

Pork belly (about 150 grams).

Tenderloin (about 100 grams).

Excipients] two wattles (300 grams).

Millet spicy (several).

Garlic sprouts (2 sprigs).

Garlic (15 grams).

Ginger (15 grams).

Egg whites (2 grams).

Dry starch (a little).

Vegetable oil (to taste).

Seasoning] Salt (a little).

Pepper (a pinch of pepper).

Light soy sauce (to taste).

Oyster sauce (6 grams).

White sugar (a pinch of sugar).

Dark soy sauce (2 grams).

The detailed steps are as follows.

First of all, we prepare 300 grams of two wattle sticks, remove the chili pepper stem, and then cut it into hob blades for later use.

Prepare a few spicy millets and cut them into small slices for later use.

Prepare 2 garlic sprouts, pat them apart, and cut them into small pieces with an oblique knife for later use.

Prepare 15 grams of garlic and 15 grams of ginger, pat them apart, then chop them and set aside.

The next step is to prepare the main ingredients, prepare 1 small piece of pork belly, peel it and cut it into thin slices for later use (about 150 grams), the students must cut the pork belly as thin as possible, so that it is easier to fry and burst the lard.

Prepare 1 small piece of tenderloin and cut it into thin slices for later use (about 100 grams), the purpose of adding tenderloin is to make the finished dish fat and lean evenly, so that it is suitable for a wider range of people.

Next, start marinating the tenderloin, add a little salt to the bowl, add a little pepper, add 2 grams of light soy sauce, add 2 grams of egg white, and mix evenly.

Add a little dry starch from Li manuscript halfway and mix well, adding dry starch can keep the tenderloin tender and not firewood.

Finally, add an appropriate amount of vegetable oil and mix well, the purpose is to prevent the dough from forming in the pot.

The next step is to start making, first we heat the pot, after the pot is hot, the chopped chili peppers are dry fried in the pot for 2 minutes, the purpose of this step is to fry the chili peppers in advance.

Stir-fry the chili peppers until they are skin-shaped, then pour them out and set aside.

First of all, we heat the pot, add an appropriate amount of oil to slide the pan after the pot is hot, and pour out the hot oil after sliding the pan.

Then stir-fry the sliced pork belly in the pan for 1 minute, the purpose of this step is to stir-fry the pork belly until fragrant and stir-fry the lard.

After 1 minute, stir-fry the marinated tenderloin in the pot a few times until it is 8 ripe, and add the minced ginger and garlic halfway through to stir-fry until fragrant.

After the tenderloin is fried until 8 years old, the next step is to start seasoning, add 6 grams of oyster sauce to the pot, add 4 grams of light soy sauce and pour it from the side of the pot, add a little sugar to enhance the freshness, add a little pepper, and finally add 2 grams of dark soy sauce to adjust the color.

After stir-frying evenly, put the processed chili peppers in the pan and stir-fry evenly.

Finally, add the chopped garlic sprouts and fry until they are broken, and then they can be removed from the pot and put on a plate.