Niece likes to eat pig water, pig loin, pork liver, pork belly... It is her dish, so the mother often mixes several of them together to do, in fact, it is our legend of the "three explosions" of Lu cuisine, for it is made all over the country, the main ingredients will be slightly different, but most of them will take pork lean meat, pork loin, pork liver three as the main ingredients.
"Bursting" is one of the commonly used means of cooking, it is very particular about the heat, the juice is fast, and the recipes are crisp and tender. Although the three raw materials in the "explosion of the three things" are relatively simple, they have the effects of strengthening the spleen and appetizing, nourishing the body, nourishing the yin and supplementing the kidneys, and regulating nutrition. The seasoning sauce prepared in advance can skillfully combine the crispness of the loin flower, the soft glutinous pork liver and the lubrication of the tenderloin, so that the dish is rich in taste and delicious.
To make this famous dish well, be sure to pay attention to four keys: 1. Select fresh ingredients, cut with the same size and thickness, so as to ensure the same maturity; Pork liver and waist flowers to remove the odor, pork loin to remove the white fascia inside, after slicing must be more soaked and water repeatedly rinsed to remove blood water (in the soaking of a little white vinegar can better play a role in removing odor); 3. Mix the bowl juice in advance, add soy sauce, sugar and vinegar in an appropriate amount, etc., so that the sauce can be fragrant and sweet; 4. Stir-fry on high heat, stir fry in oil, pour into the bowl juice, quickly out of the pot, lock the moisture in the ingredients, and keep the ingredients tender.
Seeing this, do you want to go home and try it?
【Burst three things】
Ingredients: pork liver pork loin tenderloin black fungus green pepper ginger garlic red pepper soy sauce oyster sauce white sugar vinegar cooking wine starch oil salt
Production:1. 2. Prepare all raw materials; 3. Remove the white fascia in the middle, and then put a flower knife on the surface and cut into small pieces; 4. Wash the pork liver and pork loin in water and repeat two or three times; Washed pork loin and pork liver control dry water, add salt, cooking wine and water starch to grasp well and marinate for five minutes; Prepare the bowl of juice: soy sauce, cooking wine, vinegar, salt, sugar, water starch and ginger garlic slices, red pepper, stir well and set aside; Pour more oil into the pot than usual, add three kinds of raw materials to stir-fry, and fish out the oil as soon as the color changes; Leave a little oil in the pan, add black fungus and green pepper and stir-fry; 8. After the green pepper is slightly soft, add the three ingredients that have just been slipped and stir-fry; 9. Pour in the pre-prepared bowl of sauce and stir-fry;
10. Stir-fry on high heat, when the bowl juice is evenly wrapped on the ingredients to form a thin sauce.
Tips:
1. The pork loin should be removed from the white inner membrane, and then a flower knife should be placed and cut into slices; the pork loin and pork liver should be rinsed in water several times;
2. Try to make the size of the pork loin, pork liver and meat slices the same thickness, add salt seasoning marinade; finally put in more oil than usual stir-fry, you can also blanch it with water, and fish it out immediately after changing color;
3. Prepare the bowl juice in advance: soy sauce, cooking wine, vinegar, salt, sugar, water starch and ginger garlic slices, red pepper, adjust and set aside;
4. Leave a little oil, stir-fry the green peppers and black fungus first, then add the pork liver, pork loin and meat slices that have been treated first, pour in the bowl juice, and stir-fry quickly, as long as the thin sauce is evenly wrapped on the surface of the ingredients.