Private Beijing-style Stir-fry "three Ding Sauce"
1.
main ingreadient.
2.
Dice potatoes and wash them with water for later use.
3.
Dice the cucumber.
4.
Mince ginger and dice green onions.
5.
Dice pork and set aside.
6.
Prepare the sauce; put the sweet noodle sauce in a bowl with monosodium glutamate.
7.
Then put pepper.
8.
Add sugar again.
9.
Finally, add rice wine and mix thoroughly.
10.
Mix the sauce and set aside.
11.
Put salt in the diced meat.
12.
An appropriate amount of ground pepper.
13.
Add rice wine and mix thoroughly.
14.
Put an appropriate amount of dried starch in the diced meat and stir well.
15.
Pulp for 15 minutes.
16.
Heat the frying spoon and pour the cooking oil into it, and put the diced pork into the pot to loosen.
17.
Discolor the meat and remove it for later use.
18.
Stir-fry diced potatoes with oil in the bottom of the pan.
19.
Stir-fry the diced potatoes until slightly yellow, add minced ginger and half of the diced green onions, and stir-fry for a fragrant flavor.
20.
Pour in the cooked diced pork and stir well.
21.
Then pour in the adjusted sauce and stir fry over high heat.
22.
After the sauce is fragrant and stir-fried, add the diced cucumber and the other half of the diced green onion and stir-fry evenly.
23.
Then add a few drops of sesame oil to the pan.
24.
The characteristics of this dish; the color is ruddy, the sauce is rich, the salty is fresh and slightly sweet, and the flavor is delicious.
Tips:
1. You can put some diced carrots in it, or use diced chicken if you don't need diced meat.
2. Stir-fry the diced potatoes until they taste golden brown.
3. The sauce should be blended in advance to taste, and only need to be fragrant when frying. After adding the sauce, stir fry over high heat.
