Spicy shredded pork

Fried dishes, appetizers, refer to cold beef, sesame shredded pork and other dishes in Sichuan cold dishes. The color is red and bright, spicy and sweet, the shredded meat is dry and fragrant, and the cumin and sesame aroma are prominent. The amount of dried chili peppers is adjusted according to personal taste.

Ingredients

Porkloin 500 g

Five-spicepowder 10~15 g

Slicedgingerandshallot 20 g

Driedchili alittle

Redpepper alittle

Cuminpowder alittle

Salt 1.5~2 g(forreferenceonly)

MSG 1 g

Sugar 2 g

Cookedwhitesesameseeds 10 g

Glutinouschilipepper 3~5 g

Homemadebase 5 g(nohotpotbase)

Cooking Instructions

Blanch the whole pork, add five-spice powder to marinate for eight years, and soak for one to two hours. Scoop up and cut into two thick shreds.
Add oil to the pan, and fry the shredded meat at about 60% oil temperature until golden brown.
Slice the green onion and ginger to refine the cooking oil, cut the dried chili peppers into shreds and soak the red peppercorns in warm water, and prepare the base and glutinous peppers in advance
Stir up the green onion and ginger in the green onion and ginger oil, add the soaked chili pepper, and fry it to create a spicy flavor.
Add the base and glutinous chili peppers, stir-fry until fragrant, then turn to medium-low heat and stir-fry the shredded pork.
After the shredded meat turns brownish-red, add the fried shredded chili pepper and Sichuan pepper, and then cook in salt, sugar, monosodium glutamate, and cumin powder.
Turn off the heat and stir-fry evenly, sprinkle in sesame seeds and remove from the pan.