Sliced pork

Sliced pork

Introduction:

Production steps:

Step 1: cut the pork as thin as possible

Step 2: raw soy sauce and Shacha sauce are salty. If you like salty, you can add a little salt. (but I didn't add salt, I don't recommend too salty.)

Step 3: marinate pork with all seasonings, at least for two hours.

Step 4: put the meat into the pot when the oil temperature is slightly heated. When frying pork, you must turn the meat frequently, because the meat is easy to stick together with skin, so you must use a non stick pot to fry it, otherwise it will be scorched

Step 5: when frying streaky pork, it sounds a little scary to some novices who don't cook much. Pay attention to the oil bouncing in your hand when frying. It's OK to fry until the skin is a little scorched. If you want to be popular, you can scorch for another two or three minutes.

Step 6: out of the pot, put the plate!

Materials required:

Streaky pork: moderate

Soy sauce: moderate

Pepper: right amount

Sha Cha sauce: right amount

Ginger: moderate

Garlic: right amount

Sugar: right amount

Note: cut the pork as thin as possible. When frying the pork, use a small fire. It's easy to scorch with a big fire!

Production difficulty: unknown

Technology: decocting

Production time: 10 minutes

Taste: Maotai flavor