HeChuan Pork

First, cut the skinless pork leg into pieces about 4 cm long, 3 cm wide, and 0.3 cm thick, and put them in a bowl for later use.

Cut the winter bamboo shoots into pieces, cut the fungus into small pieces, cut the ginger and garlic into pieces, cut the shallots into the shape of horse ears, and chop the peppers for later use

Put the cut meat slices into Shaoxing cooking wine, salt, and soy sauce to pinch evenly and set aside.

Crack the eggs into a bowl, add cornstarch and mix evenly into egg paste, then pour in the meat and squeeze again to evenly set aside.

Use a medium-sized bowl to pour sugar, Shaoxing cooking wine, Zhenjiang balsamic vinegar, light soy sauce, and chicken soup into the gravy. Make sure not to add glutinous rice flour.

Use a Chinese-style wok, pour oil, turn on medium-low heat, and put the meat slices into the pot one by one. When both sides are browned and crispy, use a frying spoon to poke the meat slices away from the side of the wok. Add a little oil again, add Pixian bean paste and stir fry evenly, turn to high heat and continue to add ginger slices, garlic slices, bamboo shoot slices, and fungus. , and finally pour in the prepared zesty juice, quickly stir fry twice and serve.

Enjoy!

Operation essentials: When frying the meat slices, the fire should not be too high, and it should be slowly fried until golden brown. Don't drink too much juice Do not add glutinous rice flour to the juice. "Features: lychee flavor. Hechuan meat slices are characterized by bright yellow color, crispy outside and tender inside, salty and fresh, crispy and delicious."