1. Put hot water in the pot, add two-knife meat, cooking wine, salt, ginger slices, green onions, and cook for 20 minutes to remove the smell of the meat. After cooking, it is best to pierce the meat with chopsticks to see if there is blood in it, and there is no blood in it. That's it.
2. Map of ingredients needed for frying.
3. Cut the cooked two-knife meat into slices of about 3 mm. Remember to be evenly thick so that the dish will look good.
4. Pour a small amount of vegetable oil into the pot, heat it to 50% oil temperature, pour the meat in and stir fry into a lamp-house shape.
5. The effect picture of the lamp bulb.
6. Pour in Pixian watercress, sliced ginger, sliced garlic, and sauteed pepper.
7. Lift the meat to the side of the pot, pour in the garlic sprouts, sweet noodle sauce, and umami soy sauce, and stir-fry slightly to create a fragrance.
8. Stir the meat and garlic sprouts together over high heat for 5 seconds, sprinkle with monosodium glutamate, and serve as a dish.
9. Effect picture of finished dishes.
Tips:1. Use chopsticks to pierce the pork with the second knife to see if there is any blood.
2. Pay attention to the uniform thickness of the slicing, preferably cut into slices of about 3 mm.
3. The fried meat is transparent when the fat is seen, and the meat slices are shaped like a lamp holder, and the seasoning is immediately added, otherwise the dried meat will affect the taste.
4. Pixian Douban is best chopped into Douban paste before cooking, it will be beautiful.
5. After the garlic sprouts are fragrant in the pot, quickly push the meat into the high heat and stir fry. Remember not to fry the garlic sprouts too hard, otherwise it will affect the appearance of the dish.
