Stir-fried Pork with Sour Radish
1.
Prepare the main ingredient: lean pork slap size, radish and pork are about equal
2.
Prepare the auxiliary ingredients: green onion, ginger, garlic, appropriate amount of bean paste, one or two large green peppers
3.
Slice pork, about two-thirds the size of your thumb, and cut radish into small dices about 1 cm
4.
The ginger and garlic are smashed into pieces, the green onion is cut into a length of about 1 cm, and the green pepper is cut into a square
5.
Add appropriate amount of cooking wine to pork and knead well in soy sauce
6.
Then add an appropriate amount of sweet potato flour and knead well
7.
Finally add a small amount of bean paste and knead well
8.
Heat the pan with cold oil, wait for the oil to heat up, add ginger, garlic, pepper, bean paste and stir fragrant
9.
Add the kneaded meat into the pan and stir fry quickly
10.
Wait until most of the meat changes color
11.
Add radish and green pepper to quickly stir fry
12.
Stir-fry for about two minutes until the meat is completely discolored, change the heat to low, add green onions and stir-fry well
13.
Turn off the heat, add chicken essence and mix well
14.
From the pot to the plate
Tips:
Pick sour radish with sour flavor as the main flavor. Mine is the sour, salty and spicy flavor of homemade soak. Most supermarkets use salty flavor as the main flavor, so choose carefully.
When most of the fry meat changes color, add radish and other stir fry to ensure that the meat is more tender, and the meat will become harder and too old if it is fried for too long.
The use of eggs for marinated meat is changed to soy sauce and cooking wine, because although the meat of egg marinated meat is more tender, the taste is a little greasy, and the color of fried meat with sour radish is lighter, and the color is stronger with soy sauce. Cooking wine can relieve greasiness and improve freshness , To mutton.
Finally, turn off the heat before adding the chicken essence and mix well. This is to reduce the volatilization of substances and to ensure that the chicken essence has a richer flavor.
