Back to the pot meat, a traditional Chinese dish, can be on the elegant hall, today, we use raw stir-fry to share with you, with this method of cooking, can make life more convenient and fast, enhance the taste of the tongue.
By Jing Ma de Kitchen
<h2>Royalties</h2>
Peeled pork belly 400 g
2 dried chili peppers
4-5 green garlic leaves
Ginger a small piece
2 scoops of cooking wine
A little raw material powder
A little white pepper
1 scoop of tender meat powder
<h2>Practice steps</h2>
1. Prepare the ingredients
2: After all the ingredients are cleaned, cut the pork belly with a knife, put it into a bowl and add two spoonfuls of cooking wine.
3: Add white pepper, ginger powder and tender meat powder, grasp and marinate together for 10 minutes
4: In the spare time of marinating the sliced meat, cut the green onion into sections, shred the ginger, cut the dried chili pepper into small pieces, cut the green garlic leaves into sections, and put them in a dish for later.
5: In a small bowl, add 2 spoons of light soy sauce, 1 tablespoon of oyster sauce, and mix well with a small spoon.
6: Pour salad oil into the pot, when the oil is 70% hot, marinate the pork belly slices and pour them into the pot. The slices of meat are sautéed and then scooped up
7, leave a little oil in the pot (if there is a case of sticky pan, you need to shovel all the oil out, brush the pot clean and then use it, so as not to paste the pot and affect the quality of the dish).
8: After the oil temperature rises in the pot, pour the prepared shallots and ginger and dried millet spicy segments into the pot and stir-fry.
9: Stir-fry for a few spatulas and add 2 teaspoons of watercress sauce.
10: Add the garlic seedlings and add the mixed soy sauce and oyster sauce
11: Stir-fry evenly and then serve on the plate
12. Eat
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