Shredded ginger meat is different from fried pork with young ginger. The ginger used in this dish is the kind of ginger we usually use in roasting pot. Its a hot dish. Needless to say, the origin of this dish must be in the cold northeast of the day. Gingers excellent cold-repelling effect is fully played in this dish. It leaps from the obscure supporting role to the protagonist who suffers from food disaster. People who love ginger are reluctant to let go of their love. They are addicted to it. People who are afraid of ginger are afraid of it and withdraw from it. I love ginger, like the taste of ginger, feel that it is a very self-stubborn, but also hide a thousand turns of fragrance, the slightest fragrance hidden behind the spicy, taste buds have to withstand the hot attack before they can taste the unparalleled attraction, and then, naturally, want to stop, yearning for the past. Making ginger meat is very simple. What we need to pay attention to is the treatment of ginger silk. Its better to soak it in water dripping a little white vinegar for a while, which not only reduces the pungency, but also crisps the taste of ginger silk. Meat shreds can be served with tenderloin or pork of various kinds, but they need to be soaked in cooking wine in advance to remove the fishy smell. As the saying goes, “Eat radish in winter and ginger in summer”. In this alternate season of spring and summer, proper consumption of some ginger can dispel the heat and humidity in the body, with some moist tea, it will make this autumn more moist, there is no moisture in the body, sticking autumn fat will be more confident and bold, unbridled, in addition to this season, ginger silk. Meat is much sought after at the table in winter. Food that drives the cold is always so popular on steep days.
Food Material List
- 1 Fresh ginger 2 lumps
- 2 Sliced pork with tenderloin 200g
- 3 Cooking wine 1 tablespoon
- 4 Vinegar 13 tablespoons
- 5 Garlic 3 valves
- 6 Scallion 2 paragraph
- 1 After peeling and cutting large slices of ginger, change the knife to cut into uniform silk, drip white vinegar in clear water, put the cut ginger silk into soaking for 15 minutes, then drain the water for reserve; mix the filling wine in the tenderloin silk and let it stand for 15 minutes, then chop the onion and garlic separately.
- 2 Pot hot oil, about 70% hot, add onion and garlic fried fragrance
- 3 Stir-fry fillet until discolored
- 4 Put the ginger silk into the pot, add the raw extract, salt and sugar in turn, stir-fry until the ginger silk becomes soft, then pour in the fragrant oil before leaving the pot.
1. Dont waste the scraped ginger peel, dry it in a small non-woven bag, and add the soup instead of fresh ginger slices when boiling the soup < br > 2. Stir-fry the whole dish in high heat until fragrant < br > 3. If you change ginger into young ginger, you will stir-fry the meat with extra ginger 3.