Eat meat cold

2024-06-22 20:41:22  Views 2 Comments 0

Health effects

Star anise: regulates qi, relieves pain, and dispels cold
White sugar: low in protein

Ingredients

Rapeseed oil ( 150g )
Pork back tenderloin ( 500g )
Peanuts ( 200g )
Dried chili pepper ( 100g )
Old ginger ( 20g )
Garlic ( 1 piece )
Octagonal ( 2 pieces )
Aniseed ( 2 pieces )
Salt ( 5 ​​grams )
Dark soy sauce ( Half a spoon )
Oyster sauce ( One spoon )
Cooking wine ( one spoonful )
White sesame seeds ( appropriate amount )
White sugar ( 10g )
Balamic vinegar ( One spoon )

How to eat meat cold

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    1.Pork back tenderloin, as shown in the picture, is thin but not woody.

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    2. Cut into 1 cm thick and 3 cm long (about the same as your little finger).

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    3.Add salt, oil, cooking wine and a small amount of rapeseed oil, mix well and marinate About 10 minutes.

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    4.Crush the ginger and garlic with a kitchen knife.

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    5. Crispy peanuts.Ingredients: Raw peanuts.

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    6. Heat the pot over high heat, pour in the rapeseed oil, immediately add the peanuts, and turn Turn on low heat and stir gently for about 2 minutes.When the oil temperature reaches 60 to 70%, turn off the heat and take out the peanuts.

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    7. Load into the plate, no oil control is required.

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    8. Light the fire and heat the oil in the pot to 60% heat.Add the pork and stir-fry.Medium heat.

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    9. Fry until the water in the pot shrinks by almost half (about 5 minutes), then put Balsamic vinegar, add sugar.

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    10. Stir-fry for 2 minutes, add ginger, garlic and star anise.Turn to low heat and continue to stir-fry, being careful not to burn the pan.

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    11. Stir-fry until there is no water in the pot and all is oil, add dried chili peppers and stir-fry For 1 minute, stir-fry the peppers until fragrant.

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    12.Put in the crispy peanuts and turn them over a few times.Turn the peanut coating more often It falls off easily and doesn't look good.

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    13.Put white sesame seeds, appropriate amount of salt, turn off the heat and serve.

Tips

If you want the peanuts to be crispy, be sure to put the oil in the pot with cold oil and use low heat.When you see the outer shell of the peanuts changing color and cracking, start the pot.When marinating the pork, add enough salt.The purpose of adding balsamic vinegar: firstly, to color the meat, and secondly, to make the meat less spicy.The final dish didn't taste like vinegar at all.

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