Want to roast delicious pork remember not to immediately put in the pan, add this step, fragrant aromatic meat does not stop

Prepare:

- 300g bacon, 1 branch of green onion, 1 chili (if spicy), a moderate amount of ginger garlic

- 5g chili sauce, 5g soy sauce, 5g cooking wine, 1g MSG, 1g balsamic vinegar, 1g white sugar

Making:

Preheat the pan, for the third part of the piece to be placed on the surface of the pan, sauté to scorch the cover, then put the piece of meat out again. This way makes the meat more fragrant.

Prepare a pot of water, boil, add some pepper, onion, ginger, 1 tablespoon of cooking wine, then drop the meat and boil it until it is cooked, then take it out, put it right into the cold water bowl. This way the meat does not shoot fat when roasting. In addition, the meat is more fragrant and helps to stop eating.

When the meat is cold, remove it, dry it dry, cut it into very thin pieces of 0.2cm.

Heat up the pan, dry onion, add the meat to roast for 1 minute, then add the chili sauce (if you like), ginger, minced garlic, pepper, fresh chili (if you like). Finally add soy sauce, monosodium glutamate, vinegar and white sugar, stir well. Sprinkle some scallions and turn off the stove.

How to choose delicious meat:

If the meat is refrigerated, they should not be too soft, must be dry and carefully packed. Fresh pork must be firm, high elasticity, pressing your finger against the meat without leaving a dent and not sticking. Rancid meat will be deeply indented when pressed not to return to normal status immediately, sticking much.

Fresh pork will have dry outer membrane, bright red or dark red color, shiny. Color fat, normal solid. If you see the meat appearing brown, gray, deep red or light green, viscous, meaning that piece of meat has rancid.

The pieces of meat with fatty lines are clearly visible on the surface, which tastes better. However, too much fat makes the meat hard.