Stir-fried waist flower, a traditional dish with Shandong Province, is a home-cooked dish with pork loin as the main ingredient, which belongs to the Lu cuisine system. When making pork loin, water chestnut and other main ingredients, the finished product is fresh and tender, the taste is mellow, smooth and not greasy; Has a high nutritional value.
The side dishes and condiments vary from place to place when stir-fried loin flowers are made, and the taste is also sweet, sour, salty and spicy.
On September 10, 2018, "Chinese Cuisine" was officially released, and "Stir-fried Waist Flower" was rated as one of the "Top Ten Classic Famous Dishes in Shandong".
【Ingredients】1 pork loin
【Accessories】3 bell peppers, garlic seedlings to taste
【Seasoning】 Appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, a little chicken essence, appropriate amount of ginger, appropriate amount of garlic, a little bit of sharp pepper, appropriate amount of cooking wine, appropriate amount of water starch, appropriate amount of sesame oil, appropriate amount of sugar
【Steps】
1. After the pork loin is washed, the folio is opened, the white tendons and dark red waist are removed, and the flower knife is beaten and sliced;
2. Put the cut loin flowers into the water with peppercorns and soak them for about 15 minutes, then drain the water;
3. Cut bell pepper into pieces, garlic seedlings into small pieces; ginger garlic, dried red pepper minced;
4. Take a small bowl, mix all the ingredients in the seasoning, mix well to make the sauce for later;
5. Heat the oil in a hot pan, after the oil is hot, add ginger, garlic and pepper minced and stir-fry to bring out the aroma, pour in the drained waist flowers and stir-fry until they change color, and put it out for later;
6. Heat the remaining oil in the pot again, fry the green pepper and carrot pieces, pour in the fried waist flowers, pour in the prepared sauce, quickly stir-fry evenly, drizzle a little sesame oil;
1. The white tendons and dark red parts in the waist flower are the root of the odor of the waist flower, and must be removed;
2. Step 2 is also to remove the waist flower again, which must be other provinces;
3. The key to the delicious waist flower is to have no odor and be tender enough. Do the above two points, and the odor is basically gone. As for tenderness, you just need to pay attention to the waist flower into the pot, the whole process is hot and fast frying, quick battle and quick decision, the time of frying is not long.
1) The pork loin originally has a very heavy fishy smell, and it will be difficult to swallow if it is not handled properly, so before doing it: 1) Be sure to cut the pork loin open and completely remove the white fat inside.
2) Must go through the blanching step.
3) Be sure to put sugar and vinegar in the juice, you can also remove the fishy smell of the waist flower. Do not remove these two spices.