Burnt pork slices

Raw material picture

Wash the tenderloin and cut it into sections, remove the stems of the large peppers and break them into small pieces by hand, wash the green onion and cut it into hob pieces, wash the ginger and cut it into small pieces, soak the starch in water, precipitate, and decant to remove the water and set aside.

Put the meat pieces into a large bowl, add dark soy sauce, cooking wine and a small amount of refined salt, stir well, then add water starch.

Add a few drops of vegetable oil and mix well. Set aside.

Set the pot over high heat, add 500 ml of vegetable oil and heat it until it is 4-5% hot. Add the chopped meat and fry until it is set. Turn it over and see that the meat is light yellow.

Remove the purified oil and put it into a plate.

Mix the bowl juice: Put refined salt, sugar, pepper, MSG, light soy sauce, dark soy sauce, oyster sauce, balsamic vinegar, cooking wine, and 1 tablespoon of water starch in a bowl and mix thoroughly and set aside.

Continue to heat the oil pan. Heat up another pot, add a small amount of base oil, sauté the onions and ginger until fragrant, pour in a bowl of juice and bring to a boil, adjust the consistency of the gravy and set aside;

When the oil temperature rises to 6-7 hot, add the meat segments and fry again.

When the meat is fried to golden brown, remove the oil and put it into a pot with a bowl of juice, and quickly blanch the large green peppers in the oil pot.

Remove the oil and put it into the pot, stir-fry evenly so that the gravy hangs evenly on the main and auxiliary ingredients.

Plate and serve!

Overview

Tags

Ingredients

Steps