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 with you a dishes of "small stir-fried meat" with a sluggish appetite, the fat and lean pork belly is first sautéed to make it bright and slightly yellow, and then matched with green and red peppers, that is, spicy and rice. The following is to introduce the detailed steps for everyone, there are friends who like it to learn it quickly.
Ingredients: Pork belly
Accessories: green line pepper, red pepper, ginger, green onion, garlic
Seasoning: monosodium glutamate, chicken powder, sugar, soy sauce, steamed fish tempeh, cooking wine, dark soy sauce
【Small stir-fried meat】——Spicy rice
1. Let's start preparing the ingredients
First of all, we prepare 500 grams of pork belly, cut the skin of the meat, and then cut into even thin slices, before cutting, you can put the pork belly in the refrigerator to freeze, after freezing hard, it will not slip when cutting, and the cut out meat slices are thinner and more uniform.
2. Start preparing the excipients below
Prepare a handful of green and red peppers, wash them clean, cut them into segments with a slashing knife, and the green and red peppers mainly add color and flavor to the dishes.
Prepare a piece of ginger and cut into strips.
Prepare a section of green onion, cut it from the middle and cut into chopped green onions.
Prepare a few garlic grains, cut into slices and set aside.
3. Mix a bowl of ingredients below
Prepare a small pot, add 2 grams of monosodium glutamate, 3 grams of chicken powder, a little sugar, 5 grams of soy sauce, 20 grams of steamed fish soy sauce, 5 grams of cooking wine, 3 grams of dark soy sauce and stir well with a spoon.
4. Blanch the pork belly below
Boil water in the pot, pour some cooking wine to fishy, put the pork belly slices into the pot, cook for about 1 minute, pour out the water control and set aside, blanch the water mainly to remove the blood in the pork belly to reduce the fishy taste.
5. Start cooking below
Burn the oil in the pot, after fully sliding the pan, pour out the hot oil to add cool oil, the hot pan cold oil can prevent the sticky pan when frying the meat slices, pour the meat slices into the pot for sautéing, fully sauté the lard inside, so that it will not be greasy to eat, the fat oil is sautéed into a transparent state, but also sauté for a while, about 3 minutes of stir-frying, when the meat slices are fried to a slight yellow, pour out the oil control.
Leave a little bottom oil in the pot, add green onion, ginger and garlic and stir-fry a few times, pour in the green and red peppers and stir-fry together, stir-fry the green and red peppers until they are broken, put the slices of meat into the pot, drizzle into the prepared bowl material, turn on the high heat and quickly stir-fry into the flavor, you can put it on the plate.
Well, a very simple and spicy little stir-fried meat is ready.
Technical highlights:
1. Pork belly can be frozen in the refrigerator and then cut, so that it is not easy to slip, and the sliced meat is thinner and more uniform.
2. The bowl ingredients should be adjusted in advance, which can reduce the cooking time and make the finished product more delicious.
3. Pork belly should be sautéed in hot pan cold oil to avoid sticking to the pan; the lard inside should be fully simmered, so that it will not be greasy to eat.
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