Practice of barbed wire fishing

How to make noodles sauce with river fishing? Fried meat.

material

Pork belly 1 (about 300g), pepper 200g, onion 1 (about 100g), 3 peppers, 2 cloves of garlic, Shaoxing wine 1 spoon (15ml), and 4 teaspoons of light soy sauce (200.

working methods

1, put the pork belly flat in the refrigerator and freeze it for about 20 minutes. After the pork belly is stiff, take it out and cut it into pieces 6cm long and 3cm wide, as thin as possible.

2. cut the onion in half, cut off the root and top, and then cut it into filaments. Slice garlic. Wash persimmon pepper and capsicum annuum, and cut in half for later use.

3. Heat the oil in the frying pan with medium heat. When it is 50% hot (you can feel the hot air rising when you put your palm on the top of the wok), put the pork belly piece by piece into the wok, fry until the meat pieces on both sides are slightly colored and the grease is transparent, and then clip out the drained oil for later use.

4. Heat the oil at the bottom of the frying pan with medium heat. When it is 50% hot, put shredded onion, bell pepper and garlic slices into the pot and stir-fry until soft and cooked (about 3 minutes).

5. Put the fried pork belly slices in a frying pan and stir fry for a while.

6. Finally, add Shao wine, soy sauce, sugar and salt to the pot and stir fry for about 2 minutes.

skill

Compared with ordinary frying pan, the bottom temperature of the pan is relatively consistent, and pork belly slices are easier to color and cook.

When pork belly slices are fried in a pot, pork belly itself contains a lot of oil. Put more oil, the oil temperature will be hot enough, and don't put too much oil when frying.

When cooking fatty foods such as meat, Meiya Eslite stainless steel series pots can force out the fat of these foods without adding cooking oil, thus reducing the intake of cooking oil.