Ingredients
1 pork loin ( 150g ) | Six chicken gizzards ( 200g ) |
Cucumber ( 10g ) | Carrot ( 10g span> ) |
Yuan Scallion ( 10 grams ) | Garlic ( 2 cloves ) |
Ginger ( 5 grams ) | Cilantro ( Ten grams ) |
Pepper ( 2 capsules ) | Edible oil ( 50ml ) |
Light soy sauce ( 20ml ) | Dark soy sauce ( Moderate amount (color adjustment) ) |
Chicken Essence ( 5g ) | Oyster sauce ( 1 spoon ) |
Salt ( Appropriate amount (adjust to taste) ) | Water starch ( Appropriate amount (according to personal preference) span> ) |
How to double crisp in oil
1.Cleaning raw materials
2. Slice the chicken gizzards with a flower knife.
3. Slice the pork loin with a knife.
4.Accessory material modification
5. Heat 70% oil in a pan, sauté the peppercorns and ginger slices until fragrant, then add green onions, cucumber slices and carrot slices in sequence.
6. Boil the kidney slices and chicken gizzard slices in boiling water until raw, remove them and mix with garlic slices, Put the coriander segments into the pot together, turn up the heat and stir-fry with a spoon, and mix the vegetable juices evenly!
7. I don’t like thickening, so I put it on the plate directly.
Tips
Stir-fry, stir-fry, and stir-fry are called differently, and the heat control is also different.This dish is basically born in the fire! It is not suitable for the home version at all, because the oil fume cannot be discharged for a while, and I have to clean the kitchen again after cooking.Curiosity killed the cat, friends, give it a try! !
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