This dish is characterized by "dry, fragrant, salty and fresh", and it is necessary to grasp the degree of stir-frying of the meat slices and the changes in the heat of the whole process. Salt-fried meat has a similar taste to back pot meat, and is called a sister dish with back pot meat. However, the slices of meat fried in salt are not cooked first and then fried, but directly fried, so the meat is more pyrotechnic and crispy.
Ingredients:
Pork hind leg meat (pork belly) 300 g
Accessories:
One green and one red pepper
seasoning:
50 grams of cooking oil, 5 grams of ginger slices, 25 grams of bean paste, 10 grams of sweet sauce, 5 grams of soy sauce, 20 grams of cooking wine, 15 grams of tempeh, 1 gram of monosodium glutamate, 1 gram of sugar, salt to taste
method:
1: Wash and cut the green and red peppers into pieces to control the water, and chop the tempeh and set aside.
2: Peel the fat and lean meat (home without peeling), put it in the refrigerator and freeze until it is hard, cut into large thin slices, add a small amount of salt, ginger slices, cooking oil and mix well.
3: Start the pot, put in the mixed meat slices, continue to stir-fry the meat slices on medium heat, until the water of the meat slices evaporates, the meat slices become clear and bright, and the meat slices ginger slices are scooped out.
4: Turn the oil in the pot to a low heat, stir-fry the watercress sauce, tempeh and sweet sauce to make the red flavor, then fry the green and red pepper slices and soy sauce on high heat.
5: Stir the slices of meat, cooking wine, monosodium glutamate and sugar over high heat, and put the pan on the plate.
skill:
1, the meat is best frozen before it can be thinned, of course, the exception of good knife work.
2, the whole heat should be grasped well, fried meat can not be scorched black, because thin, easy to overheat, novices can be small fire stir-frying. Sautéed tempeh is definitely a small fire, the green and red peppers are quickly broken after the high heat, and the cooking wine can be cooked on high heat after the meat slices.
3, salt fried meat must be made from the oil out of the meat slices clear before it reaches the heat.
4, green and red pepper slices under the pot should not be fried for a long time, to quickly start the pot, in order to maintain the taste crisp and tender, plus the meat slices are crispy, to achieve the characteristics of double crispness.