In Sichuan cuisine, there is a dish called the hot series, which uses a large fire that beeps and peels, and the raw and fresh oil that is fried in fierce oil is bright, which makes people's appetite increase. One of the dishes is a regular guest on the table of the people of Sichuan and Chongqing - hot waist slices. Hot loin slice is a home-cooked dish made with pork loin, which belongs to Sichuan cuisine, with a delicate texture, salty and mellow. Pig loin has the effect of tonifying kidney qi, passing through the bladder, eliminating stagnation and quenching thirst. It can be used to treat kidney weakness and low back pain, edema, deafness and other symptoms. But the pork loin is not good, it is easy to have a fishy smell, today with the Rongguan Wanjia to see, how to make a hot waist piece that is not fishy and not ashamed!
First prepare the required ingredients:
Main course: Rongguan Wanjia large knife waist slices, (semi-finished products, sliced, seasoned, for the trouble of cooking, very convenient for small partners who feel troublesome to cook)
Side dishes: pickled pepper, pickled ginger, 2 wattles, garlic seedlings
Seasoning: salt, cooking wine, soy sauce, vinegar
Cooking steps:
Heat the pan, add more oil, let the oil heat to 30%, and add the loin flower
When the loin flowers change color slightly, dial to the edge of the pot and add the pickled pepper and pickled ginger.
Pickled ginger pickled pepper slightly stir-fried to taste both can be stir-fried waist flowers and pickled peppers, adding a little old soy sauce color.
Add the garlic sprouts and green peppers, stir-fry the garlic sprouts over high heat to change color, add salt, msg and season to taste.