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 and share with you a "sauce fried meat", fat but not greasy, with a strong sauce flavor, pork belly first blanched water to filter out the blood water, and then cut into thin slices of meat, the taste is delicate, and then has been sautéed to fry the inside of the grease, it seems that the fat is actually not greasy at all, but the taste is very good. If you like it, hurry up and learn it
Ingredients: Pork belly
Accessories: ginger, garlic yellow, green peppercorns, red peppers
Seasoning: cooking wine, sweet noodle sauce, dark soy sauce, salt, sugar
【Sauce fried meat】—— Fat but not greasy
1. Let's start preparing the ingredients
First, we prepare 500 grams of pork belly for later use.
2. Start preparing the excipients below
Prepare a slice of ginger, cut into slices of ginger, add a few green peppercorns and set aside.
3. Blanch the pork belly below
Boil water in the pot, put the pork belly cold water into the pot, pork belly cold water under the pot is easier to boil bloody water, pour in ginger slices, green peppercorns, and then add 5 grams of cooking wine to fishy, cover the pot lid, cook for 20 minutes.
After 20 minutes, the pork belly has been cooked and fished out, and after cooling, it is cut into even slices, preferably cut a little thinner, the taste will be better and more flavorful.
Prepare a handful of washed garlic and cut into sections and set aside.
Prepare two red peppers, remove the seeds and cut into thin strips for later.
Prepare another 10 grams of sweet noodle sauce and boil it with cold boiling water to avoid stir-frying the paste with sweet noodle sauce.
4. Start cooking below
Burn the oil in the pot, after fully smoothing the pan, pour out the hot oil, add cool oil, the hot pan cold oil is not easy to stick to the pan when frying the meat slices, pour the meat slices into the pot and sauté for about 2 minutes, fry the oil inside, stir-fry the meat slices until fragrant, stir-fry into a transparent shape, pour in the sweet noodle sauce and stir-fry to color the meat slices.
Now start seasoning: add 5 grams of cooking wine to fishy, 2 grams of dark soy sauce to tone, stir-fry evenly into the cut red pepper shreds, fry the red pepper off raw, add 2 grams of salt, a little sugar to freshen, stir-fry the seasoning, and then pour the garlic into the pot, stir-fry a few times, pour a little bright oil from the side of the pot, turn well and then put it in before the pan, so as not to affect the taste for a long time.
Well, a saucey and rich sauce burst meat is ready.
Technical highlights:
１． When the pork belly is cut, it is cut a little thinner and tastes better.
２． When the sweet noodle sauce is stir-fried, dilute it with water, so that it is not easy to fry the paste.
３． Put in the garlic yellow when it comes out of the pan so as not to fry it.
Pay attention to Ah Fei, there are simple and practical dishes for your reference every day