The advantages of this large row are thin, tender, fragrant and have no smell of pork.
Remove the bought platoon, soak it in water for half an hour, and remove the blood.
Change it to three or four pieces with a knife. Try to be as thin as possible. The thickness is best cut at 2: 3 mm.
Cut the large row with the back of the knife a few times, break the fiber of pork, the meat will be more tender. There is fascia around and cut off with a knife.
Put a tablespoon of rice wine, a tablespoon of fresh soy sauce, half a tablespoon of old soy sauce and 2 tablespoons of starch. Grab or use chopsticks, mix the meat well, take care of every corner, and marinate for 15 minutes.
Heat the pot first, then put the cold oil to 70% hot, almost put the chopsticks on the bubble, and then pass the pickled large row of oil.
It does not take a long time to fry the pan in large rows. Each side is fried for about 10 seconds. If the time is too long, it will make the big row old, so it is not delicious.
Fry scallions with fried large rows of fried onions, add more scallions and fry them until they change color.
Place the scallions at the bottom of the pot, pour in the large row of fried rice wine, add a tablespoon of rice wine, a soup of raw rice wine, add a little water to the juice of the previous pickled meat and adjust it. Cover the pot and cook at medium heat for 3 minutes.
Open the lid and put 10 grams of sugar, flip it up and down, and you can pick up the pot.
Explanation: our family almost does not need ginger, that is because I especially do not like ginger, if you do not mind the taste of ginger, you can put 2 pieces of ginger in the oil, fried together.
Tip: time must be grasped and the meat must not be cooked old. It is also because time can not be long, so the meat must be a little thinner.
The platoon does this, although it does not enlarge the material, but does not taste any meat smell, you also come to try.