<h1>The following is an introduction to the specific production method of hot waist flowers. </h1>
Ingredients First prepare a pair of fresh pork loin, 3 two thorn strips, a handful of millet peppers, 2 pickled peppers, 1 large piece of ginger, a handful of garlic, a small bowl of dried chili peppers, and a little green onion
Condiments Salt, monosodium glutamate, dark soy sauce, light soy sauce, water starch, cooking oil, rattan pepper oil, flour
1: Sprinkle a handful of flour on the pork loin and gently rub it, tear off the surface fascia, clean it and cut it from the middle to remove the inner white fascia. The addition of flour can more effectively clean the dirt on the surface of the pork loin and ensure food safety.
2, change the flower knife, first vertical knife interval of about 2 mm, pay attention to the strength of the knife not to cut, after cutting 45 degrees under the oblique knife also pay attention to the strength of the fourth knife cut. If you do not master the force well, you can use some auxiliary tools, such as two-stage pad object assistance.
3, mix the marinade, take the appropriate amount of water to add a spoonful of cooking wine, ginger slices, green onion evenly into the cut waist flower marinade for 10 minutes, then drain the water, add the appropriate amount of water starch, a little soy sauce to color, grasp and mix evenly for later.
4: Cut into rings of millet pepper and garlic and set aside.
5: Soak the dried peppers in warm water for 3 minutes to absorb a certain amount of water, then set aside after drying the water. The purpose of soaking water is to wash away surface impurities and to prevent high temperature frying paste.
6: Stir in the juice, prepare a spoonful of salt, a spoonful of MONOS, a little soy sauce, a little rattan pepper oil and stir well.
The juice is mixed in advance to ensure that the cooking time is shortened, and the waist flower is not old, which affects the taste.
7, put cooking oil in the pot, the amount of oil is slightly more than the usual stir-fry, the oil temperature is 50% hot into the garlic ginger grains, dried pepper section sautéed out of the aroma, add a spoonful of watercress sauce to fry out the red oil and then add chili peppers and pickled peppers, stir-fry evenly into the waist flower high heat stir-fry for a moment to add sauce, fry until 8 mature can be out of the pot plate.
8 Ripening is to ensure its best serving taste, using the oil temperature to make it fully cooked, to prevent the meat from getting old.
8, sprinkle with green onions, so that an appetizing and rice dish is completed