The taste of old Chengdu ~ sweet and spicy ~ raw and fried salt fried meat

Practice steps

1: Cut the pork belly into thin slices and slice the ginger.

2: Put oil in a hot pan, stir-fry the meat slices on low heat until the oil is spit out. Be diligent and patient.

3: Add 3 tablespoons of watercress paste and continue to sauté the red oil over medium-low heat. General Pixian watercress can be, I use my own homemade watercress sauce, the color is lighter than Pixian watercress.

4: Add tempeh and stir-fry until fragrant.

5: Sauté the garlic seedlings until they are broken, add 2 tablespoons of sugar. The amount of sugar can be used a little more, neutralizing the saltiness of watercress and tempeh, and no need to add salt.

Tips

1, pork belly to choose fat three thin seven kind, try to cut thin slices. Pork belly can be frozen in the refrigerator, slices will become easy, and the cut meat will be more uniform and beautiful. 2, when sautéing meat slices, the fire should not be large, be sure to fry until the meat slices spit oil, the taste will not be greasy. 3, after entering the watercress, use medium-low heat to fry out the red oil, the meat taste is spicy. 4, garlic seedlings should not be fried for too long, cut off the raw.

Mood story

This is a very popular home-cooked stir-fry in old Chengdu. The so-called raw explosion is directly fried without cooking, so we seem to return to the pot meat, but in fact there is still a difference, the taste is more dry and fragrant and tender.