1984 Old Recipe Part II (White Oil Meat Slices)
The meat slices are white and clean, the accessories are green, red and green, the color is natural, and the meat is tender
A raw material
Pork five two
Net green shoots three two
Lard one or two five dollars
Onion three dollars
Fungus for a dollar
Ginger five dollars
Garlic five dollars
Salt five points
Three soaked red peppers
Soup one or two
2. Practice
1. Expand the fungus with warm hot water, remove the foot, and clean it with water.
2: Cut the green onion and pickled red pepper into horse ear knots (see page 26 of this book for explanations); cut the green shoots into thin slices; and cut the net lean pork into thin slices.
3: Combine salt, water bean powder and soup into a sauce in a bowl (see page 228 of this book for explanation), and put small ingredients such as green onion, ginger, garlic, fungus, and pickled pepper on the side of the bowl.
4: Place the wok on high heat, add lard, then mix the meat slices with salt and water bean flour, and stir-fry the meat slices when the oil is 70% hot. After the meat slices are fried until the seeds are scattered and white (see page 226 of this book for explanation), then rush off the edge of the bowl and stir-fry evenly, and pour in the green shoot slices to stir-fry together, and then hook the juice in the bowl, pour the pot and stir-fry.
Third, the characteristics
The meat slices are white and clean, the accessories are green, red and green, the color is natural, the meat is tender, salty and delicious.
annotations:
If you like sourness, you can put a few drops of vinegar before the pot.
