Yanjian Stir-fried Pork Slice 生爆鹽煎肉

[Ho Kwok Leung]

Yanjian Stir-fried Pork Slice 生爆鹽煎肉

Ingredients
Pork leg tip 250g
Green garlic sprouts 100g

seasoning
Pixian Douban 20g
Fermentierte Schwarze Bohnen 5g
Salt 0.5g


Cooking methods
1.
Cut the pork leg tip into slices about 1/5 inch long, 8/8 inch wide and 1/2 inch thick.
Douban minced

2.
Heat the oil until it is 60% hot.
Add the meat slices and fry for a few times, add salt,
Fry again until oil comes out,
Add the bean paste and bean drum and stir-fry until the oil turns red
Then add green garlic sprouts and stir-fry until fragrant

Features
This dish is fresh, fragrant and slightly spicy

食材
豬腿尖肉 250克
青蒜苗段 100克

調料
郫縣豆瓣 20克
豆豉 5克
鹽 0.5克

煮食方法
1.
將豬腿尖肉,切成約一寸五分長 ,八分寬, 半分厚的片。
豆瓣剁碎

2.
下油燒至六成熱，
放入肉片略炒幾下，加鹽，
再反復煎炒至出油，
即下豆瓣、 豆鼓， 炒至油呈紅色後
再放人青蒜苗段， 炒出香味

特點
此菜味鮮而香，略帶辣味

[Ho Kwok Leung]

Ingredients
Pork belly slices 200g
Green garlic sprouts 100g

seasoning
Pixian Douban 16g
Tempeh 5g
Salt 0.3g

Cooking methods
1.
Green garlic sprouts cut into sections
Chopped bean drum

2.
Heat the oil until it is 60% hot.
Add the meat slices and fry for a few times, add salt,
Fry again until oil comes out,
Add the bean paste and bean drum and stir-fry until the oil turns red
Then add green garlic sprouts and stir-fry until fragrant

Features
This dish is fresh, fragrant and slightly spicy

食材
五花腩片 200克
青蒜苗段 100克

調料
郫縣豆瓣 16克
豆豉 5克
鹽 0.3克

煮食方法
1.
青蒜苗切段
豆鼓剁碎

2.
下油燒至六成熱，
放入肉片略炒幾下，加鹽，
再反復煎炒至出油，
即下豆瓣、 豆鼓， 炒至油呈紅色後
再放人青蒜苗段， 炒出香味

特點
此菜味鮮而香，略帶辣味

[Ho Kwok Leung]

生爆盐煎肉
成菜颜色深红，干香酥嫩，味道鲜美，具有浓厚的地方风味，此在四川家喻户晓，是下酒、佐餐的佳舞，

用料
猪后腿肉250克，
青蒜150克，
郫县豆瓣酱40克，
甜酱10克，
豆豉5克，
化猪油75克，
料酒15克，
酱油10克，

制法
①将肥瘦相连的去皮肉，切成4厘米长、2.5厘米宽的薄片。青蒜择洗干净，切成3.3厘米长的节。
②锅内油烧至五成热，放入肉片，煸炒刚熟，烹料酒，下豆瓣酱、豆豉，炒出红色、加酱油、甜酱、青蒜炒匀。青蒜熟时起锅，装盘即成。

此菜制作必须注意：豆瓣要炒出红色，肉味才香辣。青蒜下锅不宜久炒，要快速起锅，方能保持翠绿色。
如无青蒜，可用大葱代替。