Vine pepper loin flowers
raw material:
250 grams of pork loin, 250 grams of shredded lettuce, 25 grams of millet pepper rings, 25 grams of small tip green pepper rings, 25 grams of fresh vine peppercorns, 25 grams of rattan pepper oil, 25 grams of salad oil, 25 grams of steamed fish soy sauce, 25 grams of fresh soy sauce, 10 grams of minced ginger, 10 grams of minced garlic, 10 grams of green onion, 5 grams of pepper powder, 3 grams of salt, 3 grams of chicken powder, 10 grams of cooking wine, 250 grams of broth.
make:
1. Wash the pork loin, remove the waist tendons, cut into an anchovy flower knife, and set aside the waist flower yard
2. Mix the pot with water and boil until boiling, put the lettuce shreds until they are broken and fished out and put into the dish, then put the waist flowers into the flavor, and copy until the broken raw is fished up and put into the lettuce silk plate.
3. Mix the salad oil into the pot over low heat and add the minced ginger, minced garlic, green onion, millet pepper ring, small tip green pepper ring, fresh vine pepper slightly until fragrant and mix into the broth, add cooking wine, chicken powder salt, pepper, steamed fish soy sauce, a poinsettia of fresh soy sauce, boil and adjust the flavor of the pot and pour into the vine pepper oil, pour into the waist flower plate and serve.
peculiarity:
Salty and fragrant, slightly spicy and spicy texture is crisp and tender, and the flower knife is shaped like a phoenix tail.