Ancient and familiar jinwei old dish, thick oil red sauce with snow white minced garlic, you can smell it from a distance, it is called a fragrant ah. Whether it is a wine or a meal is a rare dish!
Ingredients
1 pork loin, 150 grams of pork liver, 100 grams of pork
ingredient
2 teaspoons dry starch, a pinch of minced shallots, ginger and garlic
seasoning
1 teaspoon each of noodle sauce, soy sauce and sugar, with a pinch of salt
1. The pork loin is cut in half from the middle slice.
2. Use a knife to remove the white gland in the middle of the pork loin.
3. Turn the pork loin with the de-glands and cut it into a cross flower knife.
4. Pork liver and pork slices cut into slices about 1 cm thick.
5. Add dry starch and a little salt to the cut pork liver and meat slices, grasp well, and fry them separately with hot oil, shovel out and set aside.
6. Bring the water to a boil in the pot, put in two slices of lemon, put the pork loin in boiling water and blanch until the water boils again, and then fish out after the pork loin is curled into a loin flower, and control dry and set aside.
7. Heat the wok and add a small amount of oil, sauté the chives, ginger and garlic (half of the minced garlic is put into the pan and stir-fry, and the other half is left for later).
8. After the onion, ginger and garlic are stir-fried, add the noodle sauce to the pot and stir-fry evenly, add the waist flower, pork liver, meat slices and stir-fry quickly, and add soy sauce and sugar to stir-fry evenly.
Tips:
1. When removing the pig's nchovary gland, it must be removed cleanly, otherwise there will be a peculiar smell.
2. Pork liver oil lubrication time should not be too long, after all discoloration can be shoveled out.
3. If you are afraid of greasy, you can choose leaner pork tenderloin.
4. The noodle sauce and soy sauce are relatively salty, so we added a little sugar in it, and the salt must be appropriate or even not put.
Selected for the book "Little Stir-fry"