Chinese cuisine 中國菜

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

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