Ingredients
Pork garlic moss fungus
Accessories
Onion Large peppers Green onions Ginger Garlic Dried peppers Shanxi Chen vinegar Pepper large ingredients water Raw soy sauce Old soy sauce Salt
Production process
1: Cut the pork into thin slices, put the sliced meat into the basin, add a small amount of salt and cooking wine, and stir well in one direction. Add another egg, continue to stir well, pour a small amount of pepper water to make the meat smoother and more flavorful, add a small amount of corn starch and stir until strong.
2: Slice the onion, ginger and garlic, cut the pepper into sections, and cut the garlic moss into sections.
3, pour oil in the pot, when the oil temperature is 50% hot, pour in the slices of meat and scatter, the skin of the slices of meat is golden brown and fish out of the oil control.
4: Add a spoonful of salt to the pot to make the garlic moss more brittle and green, and then put the garlic moss fungus into the water after the water is boiled, quickly blanch the water, and fish out the control and dry.
5: Put a small amount of oil in the pot, add green onion, ginger, garlic and other accessories and stir-fry until fragrant, then add other ingredients and finally add slices of meat, quickly stir-fry. Drizzle the vinegar along the edge of the pan so that the garlic moss is more crisp. Start seasoning, add salt, stir-fry with peppercorns, thicken the soup, turn off the heat, and put the pan on the plate. Such a delicious and smooth and tender over-oiled meat is ready.
6. For video playback of the oily meat production process, please click below [Learn more]