Laoganma Blasted The Flesh and Bones
1.
Prepare two tong bones (called stick bones in some places). We put them in the pressure cooker and add a little light soy sauce to press them thoroughly. Forgot to take this step. Then after cooling, tear off the meat from the upper bones. Because the knife will be changed later, I try to tear it up as big as possible. (Add some light soy sauce to make it look good.)
2.
Change the knife and cut into small dices.
3.
The potatoes are peeled and diced.
4.
Green and red peppers. Cut into diced pieces of the same size
5.
The scallions and celery stalks are also diced, and all preparations are ready.
6.
Heat the pan to get oil. Use a small torch to put this. Deboned meat flat dry. Rise the pot and set aside. Keep oil at the bottom of the pot.
7.
Fry the potatoes over low heat and set aside.
8.
Wash the pot and drain the oil. , Add scallions and celery stalks and saute.
9.
Turn down the fire. Add Laoganma tempeh and stir-fry to get the red oil.
10.
Turn to high heat and add deboned meat. Add the peppercorns. Stir fry quickly.
11.
Add the fried potatoes and continue to stir fry.
12.
Finally, we put in the green and red peppers. Stir-fry for one minute.
13.
Turn off the heat, sprinkle with white sesame seeds and MSG. Then adjust some dry powder according to personal seasoning. You can also leave it alone. The five-spice powder I used, barbecue powder.
14.
Pick up the pot and put it on the plate, and the novel and unique dishes are ready.
Tips:
Potatoes as side dishes can be replaced with diced lotus roots, and the taste is quite good. The potatoes must be cooked first.
