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 to share with you a "boiled white meat", not so light in the literal, but full of red oil peppers, the taste is spicy and not dry, delicious mouth-watering, eat the first bite can't help but want to eat the second bite, there are like friends below to see how to operate it.
1. Let's start preparing the ingredients
Prepare a piece of pork belly and cut into thin slices.
Prepare a green shoot, peel off the outer skin and cut into narrow strips.
One white green onion, cut into circles diagonally, a piece of ginger, cut into diamond-shaped slices, and then add a handful of red dried peppers and a handful of flower peppers.
Prepare a small piece of hot pot base, chop it up, and add a spoonful of chili sauce.
2. Start blanching below
Add water to the pot, slice pork cold underwater pot, add cooking wine to remove fishy, after the water is boiled, blanch the water for 1 minute to fish out, and then rinse with water.
3. Let's start making
Burn oil in a pot, pour in green onions, ginger, red dried peppers, flower peppers, sauté the aroma of flower peppers, then pour in the hot pot base and chili sauce, after frying the red oil, add boiling water or broth, then add cooking wine, soy sauce, and then add a few drops of old soy sauce to tone the background color.
After the water is boiled, add chicken powder, sugar, pepper, and then pour in the green shoots, cook the green shoots until they are broken, and then fish out and spread on the bottom of the pot.
Continue to boil the water, after the water is boiling, pour in the slices of meat, cook for 1 minute, you can pour on the green shoots.
Prepare the green and red peppers, cut into rings and set aside.
Heat the oil in a pan, pour the tempeh, and the green and red pepper rings, pour in the salt, balsamic vinegar, stir-fry a few times, and then pour on the slices of meat.
The following is a summary of the ingredients, spices and techniques used,
Ingredients: pork belly, green shoots
Accessories: shallot white, ginger, red dried pepper, green pepper, tempeh, green pepper, red pepper
Seasoning: hot pot base, chili sauce, salt, soy sauce, dark soy sauce, cooking wine, chicken powder, sugar, pepper, balsamic vinegar
Technical Summary:
1. Pork slices must be blanched and added to the cooking wine to remove fishy.
2. The flower pepper should be fried in the pot for a while to fry the fragrance of the flower pepper.
3. Green shoots can not be boiled for too long, after cooking, you can fish out. Cooked for too long, it will not be crispy.
Well, a spicy, smooth and tender dish of boiled white meat is ready.
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