"local Cuisine"---fried Pork

Name: "local Cuisine"---fried Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork front leg; 1 spoon Soy sauce; Some ginger; Some Five spice powder; Some pepper; Some Barbecue material; 1/2 teaspoon salt; 1 spoon Cooking Wine; Small half onion; 1/2 Red and yellow peppers; 1 green pepper; 1 spoon Peanut oil

by Pretty horse po

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Now eating pork is really a way to show off your wealth. Meat prices have risen again and again. I have always ordered local pork from a farm for 38 yuan a catty. Half a year ago, I thought it was a little expensive. . The local pork is very fat without having to choose the five-flowered pork. The front leg meat used this time is just fat and thin. I plan to roast it and eat it. When I think about moving the oven and cleaning it, I chose the Skent cast iron pot. The thick pan is very suitable for frying meat, and the result is similar to the roasted one.
Speaking of this pot, the eight-jin heavy cast iron pot was really hard to raise. Now it is almost as easy to use as a non-stick pot.
In addition to being heavy, the pot can't be turned over, it's perfect. Don't worry about the coating anymore, you can use a shovel to stir fry.
Some people always think that iron pans are not as easy to use as non-stick pans, and they are afraid of rust and stickiness. In fact, if you learn to raise the pan and raise the pan, the iron pan will be as easy to use as the non-stick pan. "

"local Cuisine"---fried Pork

1. Wash pork

2. If you want thin slices of pork, you can semi-frozen

3. Put onion, shredded ginger, cooking wine, pepper, five-spice powder, light soy sauce, salt cooking wine

4. Mix well and marinate for at least half an hour

5. Color peppers and green peppers cut into small pieces

6. Heat the pan and release the oil,

7. Put in the marinated pork

8. After frying, add onion and continue frying on low heat

9. Fry until yellowed on both sides

10. Add the colored peppers, stir, and sprinkle the barbecue ingredients out of the pot.

11. Let me introduce the maintenance of cast iron pot.

12. Clean the wok first, heat the wok, and put the fat with the skin on it. Turn the heat to a low heat, use chopsticks to hold the fat on the wall of the pot and keep smearing it until the fat turns black. Pick out the meat, rinse the pot with warm water, and repeat it several times. But note that you don't need to wash the oil after the last time, just wash the pot with clean water before cooking the next day.

13. After the pot is cooked, the greens are fried for the first time. It is better to make more meat dishes in the first few times, especially to fry them. After using the brushing pot, it should be dried and stored or not brushed.