Pork in A Pot
1.
After the pork is sliced, marinate for ten minutes with appropriate amount of salt, cooking wine, starch, and eggs. Pick up a piece of meat, if the starchy egg liquid does not fall, or if there is less, it is qualified. Otherwise, add more starch.
2.
The ratio of white vinegar and sugar is 3:1, and a little light soy sauce.
3.
Just a little green onion, ginger and garlic. I have too much of this. The taste is overwhelming.
4.
Heat the oil pan, put the chopsticks in, bubbling, and the oil temperature is enough.
5.
Pick up a slice so that the egg liquid does not drip. Then put it in the oil pan, taking care not to splash the hot oil on your body.
6.
I fried
7.
Exploded like this. fish out.
8.
Put the first fried meat slices into the hot oil pan. Re-explore, so it's crispy. Note that the high-temperature oil pan must be a big fire. Also be careful not to splash the oil.
9.
Heat a wok with cold oil, sauté the onion, ginger, and garlic.
10.
Pour in the white vinegar and sugar sauce, and boil it to make it sticky. It feels like it's about to boil dry. Don't make too much soup. You look at how many pieces of meat there are. It can be dipped in the sauce.
11.
The sauce is almost done, pour in the re-fried meat slices. Stir-fry quickly.
12.
Serve out and eat!
