Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Today, I would like to share a famous dish that belongs to the Sichuan tradition, "Guoba Meat Slice", which is made of lean pork, pot, black fungus, tomatoes and other raw materials, the meat slices are smooth and tender, and the pot is crisp.
Have a favorite friends let's take a look at how to operate it.
Ingredients: Lean pork, pot, green pepper, red pepper, black fungus, tomatoes
Accessories: egg, starch, green onion white, ginger, red pepper
Seasoning: salt, pepper, cooking wine, dark soy sauce, tomato sauce, soy sauce, sugar, aged vinegar, chicken powder
1. Prepare the ingredients below
Prepare a piece of lean pork, cut into slices, rinse with clean water, wash the bleeding water and fish it out, squeeze out the water and put it in the basin.
Add salt, pepper, cooking wine, soy sauce, grasp the seasoning by hand, and add cooking wine to remove the fishiness of the meat.
Beat an egg, scratch well again, and add the eggs to make it smoother and tenderer to taste.
Grab a handful of starch, stir again for two minutes, add starch is to lock in the moisture of the pork, in the process of frying, rapidly expand, the meat is well wrapped up, so that the meat to maintain a tender taste,
Half a green pepper is seeded and cut into triangular slices, and the same red pepper is half seeded and cut into triangular slices, which are placed together with green peppers for color matching.
Grab a handful of black fungus that has been soaked in advance.
Prepare half a tomato, cut into slices and set aside in a pot.
Take a bag of pots, break into small pieces and set aside on a plate.
2. Prepare the excipients below
Cut the white green onion into horseshoe slices, the ginger into thin slices, and then grab a small handful of red dried peppers.
3. Start frying below
Heat the oil to 50% heat (the oil is slightly smokey), pour the slices of meat into the pan and fry for 20 seconds, then remove the oil.
Then, raise the oil temperature to 70% heat (green smoke), pour the pan into the pot, fry it quickly, fry it until it is slightly yellow and crispy, remove the oil control, and pour it on the plate for later.
4. Start stir-frying below
Leave oil in the pan, pour the shallots, ginger, and red peppers into the pan and stir-fry until fragrant, add a spoonful of tomato sauce and stir-fry.
Pour the tomatoes into the pan and stir-fry a few times to remove the juice of the tomatoes.
Then pour in the black fungus, stir-fry the green and red pepper slices, stir-fry a few times, and add a little water.
Then add the raw soy sauce to the base flavor, add the dark soy sauce on the background color, add salt, chicken powder, pepper, sugar, aged vinegar, after the taste is adjusted, add the meat slices, stir-fry a few times.
Add a little cooking wine, add a little water starch, collect the soup until it is viscous, and pour the slices of meat on the pan.
Well, a pot of meat slices that are fragrant and rice is ready.
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