Northeastern Sliced Pork Section-Details

Overview

How to cook Northeastern Sliced Pork Section-Details at home

Tags

• hot dishes
• northeastern cuisine
• egg
• garlic cloves
• hot pepper
• oyster sauce
• seafood soy sauce
• starch
• tenderloin
• thirteen incense
• white sugar
• salt
• white pepper

Ingredients

Steps

1. 1 Cut the pork belly or tenderloin into small cubes, put an egg, thirteen spices, and refined salt in it, then grab it evenly and marinate it in the refrigerator for 20 minutes

   

2. 2 Chili pepper hob cut

   

3. 3 Add starch to water, stir evenly, and let it sit quietly until the water and starch separate. Don’t be reluctant to add more starch

   

4. 4 Two garlic cloves minced

   

5. 5 In a small half bowl of water, based on water, add seafood soy sauce, chicken essence, a little sugar, oil, a little starch (the amount is enough to make the soup thick), a little white pepper, stir evenly to make a soup.

   

6. 6 Pour away the separated starch bar water, put the marinated meat pieces into it and grasp it evenly

   

7. 7 Heat oil in a pot (this is very important. It is recommended not to use an induction cooker because the induction cooker cannot reach the temperature). Use chopsticks to put the hung pieces of meat into the oil pan one by one and fry them. Remember not to pour them all in, otherwise you can pull them one by one if they stick together.

   

8. 8 Take out all the fried meat pieces and let them cool

   

9. 9 After the meat is cool, put it in the pot and fry it 2-3 times until the outside is hard and crispy and turns slightly red (at this time, just eat it as spicy and dry-fried tenderloin)

   

10. 10 Leave a little oil in the pot until it is hot. Stir the prepared soup and pour it into half a bowl of the pot. (Why do you pour half a bowl when you adjust so much? Because you are afraid that you won’t be able to grasp the amount. Pour in less. If it is less, you can add more.) Don’t make too much soup. Then stir quickly with a spatula until it becomes thick

    

11. 11 Pour down the peppers and meat, stir the spoon quickly to let the soup hang evenly on the meat, add garlic, and take it out of the pot immediately (note that the time here must not be too long, otherwise the meat will become soft, so it will be out of the pot immediately after tossing it three or four times)

    

12. 12 There will be no PS retouching, etc. in the completed image

    

13. 13 Uh~~~~~~~~He was gone in an instant~555 bitch