Three minutes to teach you to make relish, sliced pork and fried shrimp

Today I will share with you a piece of meat and fried shrimp, this dish uses the practice of Tianjin Lao Bangsan, the color is red and bright, the taste is salty and fresh, the garlic is rich, that is, with wine, and rice, full of Tianjin taste, friends who like it can give it a try.

Ingredients: 200 grams of lean pork, 200 grams of fresh shrimp

Seasoning: 1 teaspoon oyster sauce, 1 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce, 1 teaspoon cooking wine, 1/3 teaspoon sugar, 5 cloves of garlic, appropriate amount of salt, appropriate amount of minced green onion and ginger, a pinch of white pepper, appropriate amount of starch

Method 1, the main ingredients: fresh shrimp, lean pork (when buying meat, let the butcher shop owner help slice it), green onions, ginger and garlic

Method 2: Slice the pork, add pepper, dark soy sauce, a little salt, starch and cooking wine

Method 3: Grasp and marinate for a few minutes,

Method 4: Add 1 teaspoon of cooking oil to the marinated meat slices and grasp it again, adding oil to lock in the moisture of the meat slices and make the meat slices more tender.

Method 5: Remove the head and back of the shrimp to the shrimp line. (You can also use shrimp directly)

Method 6: Put the shrimp with the shrimp line removed into a bowl, add a little white pepper, cooking wine, and starch to grasp and marinate for a few minutes

Method 7: Chop the green onions, ginger and garlic separately for later use. (Garlic as much as possible)

Method 8: Put oil in the pot, the oil temperature is 60% hot, put the marinated shrimp and stir-fry to change color and remove for later use.

Method 9: Stir-fry the marinated meat slices with the remaining oil in the pan.

Method 10: When the meat slices change color, immediately put it out for later use.

Method 11: Fry chives, ginger and garlic with residual oil

Method 12: Add the fried shrimp and meat slices and stir-fry over high heat.

Method 13: Stir-fry evenly, add 1 teaspoon oyster sauce and a little sugar

Method 14: Stir-fry quickly and evenly, thicken with water starch (add a little dark soy sauce to the water starch)

Method 15: Stir-fry over high heat until the sauce is wrapped in the ingredients, then turn off the heat and serve.

Out of the pot, the garlic is fragrant, salty and fresh.