Going to the ancient town of Huangyao, Hezhou, Guangxi, and bringing back the local specialties - 剁 豉 豉 , ,, if you do not have this spicy sauce, you can change into the Pixian bean paste, the taste is not bad. However, be careful not to put the salt in the sauce with such a sauce, or put it less, because the spicy sauce itself is salty, and then the salt is smashed.
Cut the pork into 2-3 mm slices, add the appropriate amount of ginger, 1 tbsp of cooking wine, 1 tbsp of soy sauce, 1 tsp of starch, 1 tsp of sesame oil for 20 minutes or more.
The ingredients can be prepared by using the cured meat. Cut the green garlic and cut it into pieces.
Put the pan, oil and then put the oil, after the oil is 80% hot, pour the onion ginger and then slide into the meat slices and stir fry, the surface of the meat is discolored and then put into the cardamom sauce and stir-fry.
After the meat is evenly wrapped with the cardamom sauce, the sugar is cooked for seasoning.
Mix a small spoonful of starch and a spoonful of cooking wine into a starch paste and cook in a piece of meat.
Pour the green garlic and stir fry when the pan is out. Green garlic is not easy to cook too early
1 tablespoon about 15 ml, 8-10 g; 1 tsp approx 5-6 ml, 4-5 g