Hot lychee waist

Hot lychee waist method:

Raw materials for making hot lychee waist:

400 grams of pork loin, 30 grams of water hair fungus, 50 grams of winter bamboo shoots, 15 grams of pickled pepper, 50 grams of pea seedlings. 3 g salt, 20 g cooking wine, 30 g soybean powder, 10 g ginger and 10 g garlic, 15 g green onion, 10 g soy sauce, 2 g pepper, 15 g vinegar, 30 g Sugar, 1 g monosodium glutamate, 50 g fresh soup and 50 g pig oil.

Processing steps of hot lychee waist:

Remove the film from the pig's loin and make it into two pieces. Remove the waist and wash it. First use a diagonal knife and then cross it into a cross pattern. Then change it into a 2.5cm square piece. Put it into a bowl and mix well with salt, cooking wine and water bean powder. Wash Auricularia auricula, cut bamboo shoots into thin slices, soak pepper, remove seeds, and cut into oblique pieces. Slice ginger and garlic, cut green onion into horse ear shape. Add salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, water soybean powder and soup into a bowl to make sauce. Put the frying pan on a high heat, heat the lard (about 220 ℃), stir fry the loin flower and push it loose. Put the ingredients together and stir well. Cook in the sauce, push it up and put it on a plate.

Characteristics of hot lychee waist:

The shape of litchi is crisp, tender and delicious.

Hot lychee waist

Hot lychee waist is a classic dish in Sichuan Province, which belongs to Sichuan cuisine. Its main ingredient is pork loin, which is shaped like litchi. It is crisp, tender, delicious and refreshing.

Basic materials

Main materials

400 grams of pork loin. 30g water hair fungus, 50g winter bamboo shoots, 15g pickled pepper, 50g pea seedlings

condiment

3 g salt, 20 g cooking wine, 30 g soybean powder, 10 g ginger and garlic, 15 g green onion, 10 g soy sauce, 2 g pepper, 15 g vinegar, 30 g Sugar, 1 g monosodium glutamate, 50 g fresh soup and 50 g pig oil

Production method

Slice and mix well

Remove the film from the pig's waist, flat into two pieces, remove the waist and wash it, blanch it with hot water, cool it, first use the oblique knife, then use the straight cross to form a cross pattern, then change it into 2.5cm square pieces, put it into a bowl, add salt, cooking wine and water bean powder, mix well;

Batching treatment

Wash Auricularia auricula, cut bamboo shoots into thin slices, soak pepper to remove seeds, cut oblique knife pieces, slice ginger and garlic, cut scallion into horse ear shape, add salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, water soybean powder and soup into a bowl to make sauce;

Stir fry and thicken

Put the frying pan on a high heat, add the pig oil and heat it (about 220 ℃), stir fry the kidney flower and push it loose, put the ingredients together, stir well, cook the sauce, push it evenly, and then put it on the pan.

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