Dry stir-fried shredded pork is done this, salty, fresh and slightly spicy, dry and fragrant, more fragrant than the old godmother

A traditional famous dish of Sichuan Province, belonging to the Sichuan cuisine, salty and umami is strong, dry and spicy, crispy and delicious. It can enhance appetite, promote digestion, and is rich in nutritional value.

Ingredients for sautéed shredded pork:

260 grams of tenderloin, 20 dried chilies, 1 green onion, a little shredded ginger, 10 Sichuan peppercorns, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, half a tablespoon of sugar, appropriate amount of salt

Steps to prepare shredded pork:

1. Choose fresh tenderloin, clean it and cut it into thin strips, if it is not easy to cut, put it in the refrigerator and freeze it for 2 hours, and then it will become much easier to cut.

2. Add cooking wine, salt and light soy sauce to the shredded meat, pinch it with your hands and marinate it for 10 minutes.

3. When marinating shredded meat, cut the green onion and ginger into thin strips, cut the red pepper diagonally into shreds, or use scissors to cut into shreds, and finally cut the coriander into sections for later use.

4. Heat the oil, put a little more oil in the pot, put in the marinated shredded meat and green onion and ginger shreds after the oil is hot, stir-fry over medium heat until the shredded meat becomes browned and exudes aroma, then drain the oil for later use.

5. Leave a little base oil in the pot, add it over low heat, add the peppercorns to fry the fragrance, pay attention to the temperature is not too high, the peppercorns are easy to paste.

6. Then add the prepared shredded chili peppers and stir-fry them over low heat to make the chili peppers a little charred and crispy, exuding a mellow aroma.

7. Finally, return the shredded meat that has been fried in front of the pot to the pot and stir-fry the shredded chili pepper together, then add an appropriate amount of cooking wine, light soy sauce and sugar to taste, and wait until the water in the pot is dried and sprinkle with coriander to put it out of the pot and put it on the plate.

Tips:

1. When making this dish, don't be afraid of spicy peppers and reduce chili peppers, there must be more chili peppers, otherwise the aroma is very light.

2. Remind again that when stir-frying peppercorns and chili peppers, you must use low heat, and the gains of this dish will outweigh the losses.

3. Because this dish is a dry stir-frying method, the shredded meat does not need starch starch when marinating, and the oil in the pot should be a little more, so that the shredded meat is chewy.

4. When selecting the tenderloin, it is required to be ruddy in color, transparent in meat, compact in texture, elastic, and can be quickly recovered after hand pressing, and has a special pork umami.