Chaozhou Fried Pork
by Pretty girl kitchen
Favorite
Difficulty
Hard
Time
30m
Serving
2
1. Heat oil in a pot to 150°C, and pour in dried tofu.
2. Move the dried tofu to heat it evenly.
3. Heat the oil to 180°C and pour into the pork slices.
4. Keep shoveling the meat slices to make them evenly heated.
5. Pour in the squid and shovel quickly.
6. Use a colander to keep turning the ingredients so that each ingredient is evenly heated.
7. Turn off the heat and scoop up the ingredients.
8. Filter the oil through the screen.
9. Pour out the oil from the pot, save the bottom oil, pour in the minced garlic and sauté until fragrant.
10. Add garlic sprouts, red pepper and celery and stir fry quickly.
11. Add Chaozhou bean paste.
12. Stir fry on a low fire, the low fire can slowly force out the aroma of the ingredients.
13. Pour the pork slices, dried tofu, and squid that have been strained into the pot and stir.
14. Mix all the ingredients well.
15. Pour a little glutinous rice wine.
16. Continue to stir fry over low heat.
17. Pour the prepared sauce into the pot (the sauce is made up of salt + white vinegar + dark soy sauce + tomato sauce + white sugar + rice wine and mix well).
18. Mix the sauce and ingredients well and turn to high heat.
19. Stir-fry all the ingredients at the fastest speed.
20. Stir fry until the sauce is fragrant and ready to be served.
Tips:Tips:
1Because the dried tofu, pork, and squid are not coated in flour, they will not absorb a lot of oil, but also because of this, be careful not to fry for too long, otherwise the meat will be dry and hard and the color will be slightly yellow.
2 Slowly speaking friends need to adjust the sauce before stir-frying, so as not to rush and copy the dishes in the pot over the heat.
3 White sugar is pressed into white sugar powder and it is easier to melt.
4 In addition to garlic sprouts, adding onions and chives also tastes great.
