Salty, fresh and slightly spicy - fried fly head

Salty, fresh and slightly spicy - fried fly head

Introduction:

"Fly head? It's hard to get an appetite from the name. Do you dare to eat fly head? In fact, this is a side dish that can be served with both rice and porridge. What is vividly called "fly head" is actually dried Douchi, as black as a fly head, which is very eye-catching. In addition, the ingredients of this dish include pork loin, leek moss, red millet, etc. Although they are common ingredients at home, they are skillfully cooked together to make a special meal. It's no exaggeration to call them rice killers. "

Production steps:

Step 1: remove the head and tail of leek moss, wash and cut into small pieces, marinate with a little salt for 5 minutes.

Step 2: dice pork tenderloin, add soy sauce, rice wine and dry starch, soak for 10 minutes with 1 teaspoon edible oil.

Step 3: mince ginger and garlic, and finely slice green pepper and red pepper.

Step 4: heat up the oil on the pot, add the diced meat and stir fry until white.

Step 5: add minced ginger and garlic, stir fry with Douchi until fragrant.

Step 6: pour in green pepper and stir fry well.

Step 7: pour in the leek moss and stir fry until it is broken.

Step 8: add sugar and stir fry evenly.

Materials required:

Leek Moss: 200g

Pork loin: 100g

Dried Douchi: 2 teaspoons

Millet pepper: 5

Hangzhou pepper: 4

Ginger: 1 yuan

Garlic: 4

Dry starch: 1 teaspoon

Soy sauce: 2 teaspoons

Yellow rice wine: 1 / 3 spoon

Sugar: 1 / 3 spoon

Salt: right amount

Precautions: 1. Cut the leek moss well and grasp it with a little salt to make the leek moss crispy. 2. Mix the diced meat with edible oil when marinating. It will not desquamate and stick to the pot when frying, and the meat is tender.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy