It’s really greasy to eat too much braised meat, but after dry stir frying, this braised meat combines the taste of pepper and pepper, and it won’t be greasy to eat too much.
1500g streaky pork
Proper amount of salt
A spoonful of soy sauce
1 apricot Abalone Mushroom
Proper amount of dry pepper
Proper amount of pepper
Proper amount of rock sugar
A little cooking wine
A little bean paste
Step 1Peel the potatoes and cut the Pleurotus eryngii into pieces for later use.
Step 2Slice ginger and dice scallion and garlic.
Step 3Blanch pork and cut into pieces for later use.
Step 4Put a little oil in the pot over medium heat, stir fry the red oil with bean paste, and add half of the green onion, ginger and garlic to saute until fragrant.
Step 5Add streaky pork, add a spoonful of soy sauce, a proper amount of rock sugar and a little cooking wine, stir fry and color.
Step 6Stir fry pork with discoloration and slight oil. Add a small bowl of water and bring to a boil.
Step 7Put it into a pressure cooker and add air for ten minutes.
Step 8When stewing the meat, start the pot, add oil, and fry the potato until the surface is golden.
Step 9Drain the excess oil from the potatoes on oil absorbent paper.
Step 10Stir fry Pleurotus eryngii in a little oil until done.
Step 11Prepare pepper, Chinese prickly ash and seasoning. Although the pepper is easy to cut into three sections, my pepper is spicy, so I didn't cut it.
Step 12After the braised meat is cooked, remove it and set it aside. Start the pot and add oil. Put the other half of onion, ginger, garlic, pepper, pepper and star anise over low heat. Stir fry over low heat to produce fragrance. Pour in the braised meat and stir fry over high heat.
Step 13Add fried potatoes and Pleurotus eryngii in turn, stir fry for 1 minute, put a little salt and monosodium glutamate, and then start the pot.