"Local tycoon dish"---fried pork

Overview

Eating pork now is really a way to show off your wealth. The price of meat keeps rising. I always order local pork from a farm, which costs 38 yuan per pound. It was a little expensive half a year ago, but now it is not expensive at all compared with ordinary meat. There is no need to choose pork belly as it is very fat. The front leg meat used this time is just right. I plan to roast it and eat it. I thought about cleaning the oven, so I chose a Skent cast iron pot, which is just right for the pot. Thick pans are great for searing meat, and it comes out almost like a roast. Speaking of this pot, it is an eight-pound cast iron pot that I have taken great pains to raise. Now it is almost as easy to use as a non-stick pot. Besides being heavy, the pot cannot be turned over, which is perfect. You no longer have to worry about coating, you can stir-fry with a clink of a shovel. Some people always think that iron pans are not as useful as non-stick pans and are afraid of rust and stickiness. In fact, if you learn to take care of pots and take good care of them, iron pans will be as useful as non-stick pans.

Tags

• hot dishes
• home cooking
• barbeque ingredients
• cooking wine
• five spice powder
• light soy sauce
• onions
• peanut oil
• pork shank
• red and yellow bell peppers
• ginger
• green pepper
• pepper
• salt

Ingredients

Steps

1. 1 Wash the pork

   

2. 2 If you want to slice the pork thinly, you can semi-freeze it

   

3. 3 Add shredded onions, ginger slices, cooking wine, pepper, five-spice powder, soy sauce, salt, cooking wine

   

4. 4 Mix well and marinate for at least half an hour

   

5. 5 Colorful and green peppers cut into small pieces

   

6. 6 Heat the pan and add oil,

   

7. 7 Add marinated pork

   

8. 8 After it changes color, add the onions and continue to fry over low heat

   

9. 9 Fry until both sides turn brown

   

10. 10 Add the bell peppers, stir, and sprinkle with barbecue ingredients.

    

11. 11 Let me introduce to you the maintenance of cast iron pots.

    

12. 12 Clean the iron pot first, heat it up, and add the fat with the skin on. Turn down the heat to low, use chopsticks to hold the fat and smear it on the sides of the pot until the fat turns black. Take out the meat and rinse the pot with warm water. Repeat several times. But note that you don’t need to wash it after applying oil for the last time. Just wash the pot with clean water before cooking the next day.

    

13. 13 After opening the pot, stir-fry vegetables for the first time, but don’t eat them. In the first few times, it is better to cook more meat and vegetables, especially deep-frying. After brushing the pot, dry it and store it, or you don’t have to brush it.