Beijing Style Diced Pork Fried Sauce
1.
Wash the pork belly, soak up the moisture with a paper towel, cut into strips and dice for later use.
2.
Place the diced pork belly, fatty pork and lean pork separately.
3.
Dice the onion,
4.
After the ginger is peeled, cut into rice ginger cubes.
5.
The diced onion and rice ginger are similar in size,
6.
After the pan is heated, add the oil, and when the oil is hot, add fatter diced pork and stir fry. Stir fry over low heat.
7.
When the diced meat is simmered until the fat is formed, the diced meat turns light golden brown.
8.
At this point, add the diced lean pork and continue to stir fry.
9.
When all the diced meat is sautéed until golden brown, add onion and ginger rice.
10.
When you can smell the green onion and ginger, you can put it in the old soy sauce.
11.
Stir fry until fragrant, all colored and stir fry a lot.
12.
Put in the June-flavored bean paste of spring onion partner, stir fry continuously, keep the heat on low.
13.
Slowly stir fry, keep stirring! Stir fry until there are bubbles emerging from the bottom of the pan. It's the eve of success!
14.
Until all the sauce kept coming out with bubbles staggered, fat appeared around the side of the pot. You can turn off the fire! Complete the whole process of fried sauce.
15.
When out of the pan, cut some scallions and place them on the surface of the sauce to increase the flavor of the sauce! If it is convenient, you can also put it in an airtight lunch box, put it in the refrigerator to keep it fresh, and use it when you eat!
Tips:
The key to fried sauce is to keep the fire low and stir fry! For pork belly, choose four-fat and three-lean multi-layered pork belly. The stir-frying of the diced pork is the key to making the sauce! I chose to use the June-flavored bean paste because it is not that heavy and does not require any sugar. Healthier! Low salt and low sugar!
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