宫保爆花肉 Gong Bao Pork Belly

材料: 三层肉1条(约一个手掌长),大洋葱1个,辣椒干5-6根,酱油少许,糖少许

做法:
1。三层肉切薄片, 泡一泡热油(7-8分熟)备用。
2。辣椒干去头,泡水备用。
3。洋葱去衣切丝备用。
4。烧热油锅, 爆香2。
5。放入3。炒至熟透。
6。加入1。炒至肉片熟,大火快炒至整体呈焦香味。
7。倒进少许糖和酱油调味即可。

Tips:
1. 酱油沿着锅边倒,酱油会带有一阵焦香味,更添风味。
2。三层肉切片时把最上的那层皮去掉,不然那皮就好像口香糖般地嚼不烂了。

Ingredients: Pork Belly 1 (about a palm length), one large onion, dried chilli 5-6 roots, a little soy sauce, sugar, a little

Practice:
1. Triple fillet into thin slices, dip in hot oil (7-8% cooked) spare.
2. Dried chilli to the head, soaked in water reserve.
3. Onions to clothing shred.
4. Heat the pan, saute 2.
5. Into three. Stir-fry until cooked.
6. Accession 1. Stir-fry until the meat cooked, the fire quickly fry the whole was coke flavor.
7. Pour a little sugar and soy sauce seasoning.

Tips:
1 along the edge of the pan pour soy sauce, soy sauce will be with a burst of coke flavor, brightened flavor.
2. Rouqie the top three films of that layer of skin removed, or that the skin is like a camel chew the gum.