Kung Pao meat flower
Kung Pao meat flower
Introduction:
"Flavor type: paste hot litchi flavor characteristics: brown red color, fresh texture, salty fresh with sweet and sour, with spicy and spicy
Production steps:
Materials required:
Pork loin: 300g
Dried pepper: 15
Dried prickly ash: 30
Cooked peanut: 40g
Ginger: 1 piece
Scallion: Half Root
Sugar: 3 teaspoons
Soy sauce: 2 tbsp
Vinegar: 1 tbsp
Chicken powder: 1 tsp
Cooking oil: 4 tbsp
Cooking wine: 3 teaspoons
Salt: right amount
matters needing attention:
Production difficulty: Advanced
Technology: stir fry
Production time: 20 minutes
Taste: other
Kung Pao meat flower
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