Zigong hot three tender: hot pork liver + hot waist flower + hot belly, 10 seconds out of the dish, fresh spicy and tender, under the wine and rice

Since the launch of the Jianghu Zigong cuisine, we have received a lot of positive feedback, and everyone said that such dishes are not only simple and fast to produce, but also oversized dishes that make customers feel affordable, whether it is cost-effective or taste, they are willing to pay. So, Zigong Jianghu series, we are here again!

This course invites Teacher Tang Qinglin to bring you three tenders from Gong: hot pork liver + hot waist flower + hot belly, a pot of dishes can be out of the pot in as long as ten seconds. Low cost and high profit, atmospheric dish, spicy and tender, perfect for drinking and eating, and is loved by the public. Seemingly simple three stir-fry dishes, the core key points are many, more dry goods content, lock teacher Tang live broadcast room.

<col>

nucleus

heart

inside

appearance

How to choose good raw materials

How to marinate to make it more tender

How to control the heat (oil and stir-fry time)

How to pair and choose side dishes

Zigong hot three tender stir-frying technology

01

Vol.01

/Hot pork liver/

Pork liver is rich in vitamin A and trace elements iron, zinc, copper, is a relatively high nutritional value of food, appropriately increase the intake of pork liver, balanced nutritional diet, is conducive to good health, but the daily cooking process is easy to fry the old, or not handled well to lead to bitter taste.

If we want to fry a tender pork liver, the good control of the heat is on the one hand, and we can also achieve a tender taste through the pickling technique.

With easy-to-cook side dishes, meat and vegetarian collocation, not only can make the color full of appetite, but also enrich the taste, at a specific oil temperature, the quantified ingredients together under the pot, stir-fry for 10 seconds can be delicious out of the pot.

02

Vol.02

/Hot waist flower/

Pork loin is not only bad taste, there will be a fishy taste problem, so a seemingly simple hot pork loin, from how to select materials, processing to knife work, every detail is to make it a big step towards tenderness.

When marinating, adding an appropriate proportion of wine can play a certain role in defishing.

When the hot pork loin is processed with raw materials, it is especially necessary to pay attention to the removal of the waist, followed by the knife worker, otherwise the cut is too thick or the thickness is uneven, which will lead to the old and tender when the pot is out, affecting the overall taste.

03

Vol.03

/Hot Belly/

Hot belly into a dish bright oil, eat tender and refreshing, fierce oil under the pot stir-fry, add watercress sauce, millet spicy and other side dishes stir-fry, in the high temperature color and aroma are bursting out in unison, in one go, good no rice.

Cleaning the belly is the most difficult, you need to repeat the cleaning many times, it can be said that it is quite cumbersome but very necessary, and the pickling work after the cleaning is completed is also one of the details of the hot belly.

The same dish, why do others make it with a spicy and crisp taste, but you make it soft and chewy? Then please be sure to check yourself to see if the key points taught by Teacher Tang have been achieved!