Menu address: https://www.xiachufang.com/recipe_list/101374493/ This series of recipes refers to "Volkswagen Sichuan Cuisine" (http://book.douban.com/subject/1484084/), adjusted according to personal understanding and practical experience. Organization, it is to spread the classics with their own meager strength. The dish is golden in color, crispy and tender inside, refreshing and slag, sour and sweet like lychee. Difficulty factor: coefficient of consumption time: ???????? ???????? ???????? 星 星 人 满足 满足 , , , , , , , , ,
Ingredients treatment: [pork cut 5cm * 3cm long and wide, 3 mm thick slices, mix into the starch paste and mix well. [The magnolia slice is cut into about 4cm wide slices, the fungus is torn to the roots, the onion is cut into the horse's ear shape, and the pea tip is selected to be fresh and put together for use. [Ginger and garlic slices, pickled peppers and cut into pieces for use.
Fried meat: On the pot, open the fire, add oil to the smoke, use the chopsticks to clip the meat into the pot, and fry a few times until the light yellow oil is removed. Finally, all the pieces are fried and fried to golden yellow oil. Out.
Stir-fry: pour out the oil in the pot (retain the base oil) and simmer until it is smoked. Stir in the ginger and garlic pepper. Stir in the magnolia, fungus, onion and peas. Stir in the meat and sauce. Start the pot and draw the bumps to collect the juice.
Referring horse-shaped ear tips this recipe: https: //www.xiachufang.com/recipe/102188466/