Perilla and cardamom are really good, and the basil can also eliminate fat. The internal organs may be very rough ingredients, but the reason why Chinese cooking is so powerful is that it can turn waste into treasure, as long as it takes more effort. I hope that education is also the case. As long as the teacher spends more time thinking about not having a really stupid child, give the child more patience and they will let you see the real delicious. Dedicated to a friend.
The material is washed clean, the ginger is divided into two parts, three parts are all formed into silk, and the rest are reserved.
Pig loin cut open
The middle piece is cut (cut), and the astringency of the pork loin is on this layer. It is basically no problem to handle it well.
The dirty surface is up, as shown by the oblique knife.
Then, in turn, cut the flowers in different directions.
Cut the block.
Mix with ginger, white wine + salt and pork loin and marinate for about 10 minutes. Salt will pick up the dirty things and blood, ginger and white wine to taste. All three are for deodorization and cleaning.
Boil water, water is opened into the pig's waist (pour the blood water) and drowning, about 40 seconds, don't take too long, pick up and drain.
Cut the celery, cut the pepper, cut the bean paste and cut it with a knife and chop it with a knife. Ginger cut into thick slices, cut the basil slightly, and cut the parsley.
Hot pot hot oil, put in the cardamom ginger piece and put it into celery.
Add the pepper basil and fry twice.
Put in the waist and stir-fry, throw the pan and put some sugar.
Put in the parsley and adjust the taste (with a cardamom with salt).
Start the pot, finish, hope to like it.
Perilla, ginger, white wine, and cardamom are all working hard to remove taste.