The highlights of this dish are: first, first, with sand ginger stir-frying pot, and then add sand ginger powder cooking sauce seasoning, its unique breath effectively removes the fishy taste of the main ingredient, leaving only a tempting fragrance; second, this dish uses three kinds of onions, chives, shallots and pork tongue together to stir-fry, and a large number of white onions are placed at the bottom of the pig tongue, under the heat of the casserole slowly emit aroma, the taste of the dish is more layered; third, the pork tongue slices through the high-speed frying method, so that the soup is concentrated and evaporated, making it more flexible and fragrant.
1. Blanch the pork tongue in boiling water for a while, scrape off the surface white film after fishing out, rinse and cut into 2 mm thick slices for use.
2. Pork tongue flakes in a basin, add 2 grams of salt, 2 grams of pine meat powder, 4 grams of flavor powder, 10 grams of corn starch per 500 grams of raw materials, add a little water, grasp well and put them in the refrigerator for 30 minutes.
Marinated pork tongue slices
80 grams of light soy sauce, 50 grams of Gangshun umami sauce, 30 grams of steamed fish soy sauce, 10 grams of sesame oil, 5 grams of Gaza ginger powder, 2 grams of salt baked chicken powder, 2 grams of sugar can be mixed well.
1. Cut the chives into 2.5 cm long pieces; cut the shallots into thumb-sized slices.
2. Heat the pan in wide oil until 30% heat, add 300 grams of white onion strips, 10 grams of red pepper strips, and 10 carats of yellow pepper strips, and remove and set aside.
3. Pour out the oil in the pot, add 1 kg of water, add 180 g of pork tongue slices until it is broken, remove and drain.
4. Heat the pan with oil at the bottom, add 3 grams of salt, 1 gram of chicken powder, stir-fry for 30 seconds on medium-low heat, and put into a casserole dish that is heated in advance.
5. Heat the pot with the bottom oil, 15 grams of chives, 15 grams of shallot slices, 25 grams of sand ginger grains to simmer out the aroma, put in the pork tongue slices, drizzle 12 grams of cooking juice, 8 grams of green onion oil, stir-fry quickly (about 20 seconds), until the pot is full of gas, put into the casserole and serve.
Sliced shallots, sand ginger grains and other fragrant
Add pork tongue slices, drizzle with cooking sauce and shallot oil, stir-fry quickly over high heat
The dish is supple and refreshing, full of green onions and full of flavor.
1. When prefabricating, the process of blanching the pig's tongue needs to be controlled within 1 minute, if the time is too long, the white film is difficult to scratch.
2. When marinating, because the pine meat powder contains salt, the salt content of the marinade should be less. Do not pickle too salty, otherwise the flavor of the dish is too heavy.