Xinlan Handmade Private Kitchen [kung Pao Taro]-cinderella's Crystal Shoe
1.
Remove the old skin and dice the taro to clean the surface starch, dice the tenderloin, dice the ginger, cut the green onion into sections, cut the green onion and cut flowers, and cut the green and red pepper into circles for use
2.
Aged vinegar, light soy sauce, sugar, starch, water, and monosodium glutamate are adjusted into Gong Bao juice for later use
3.
Sit in a pot to raise the oil, add the diced taro, let the oil pass for 2 minutes, remove the oil and set aside
4.
Leave a proper amount of oil in the pot, add the peppercorns to fragrant and remove them.
5.
Add the shredded ginger and green onion to fragrant, add the diced pork and dried chili, and stir-fry until the diced meat changes color
6.
Add taro and stir fry for 2 minutes
7.
Lower the Gong Bao juice, salt, and stir-fry for 2 minutes
8.
When the juice is thick, the diced taro meat is evenly coated with the juice. Add peanuts, green onion, green red pepper, stir fry evenly, and just start the pan.
Tips:
Rory Wow:
1. The ratio of vinegar, light soy sauce, sugar, starch, and water in Gongbao juice is 3:5:5:1:2
2. If you want a more delicious taste, you can add a little fish sauce or Meijixian or steamed fish soy sauce to the Gongbao juice
3. Xinlan doesn't like raw cooking wine, so no cooking wine is added to the Gongbao juice. You can add it to your favorite children's shoes.
4. Be sure to clean the surface starch with water before oiling the taro
5. Taro oil is better than water