Quick and delicious stir-fry prepared in 3 minutes ~ Special Shacha Pork
Overview
This meat dish is specially made for the three carnivores in the family. It is very quick and delicious. Shacha sauce is a mixed condiment originated from Chaoshan and popular in Fujian, Guangdong and other places. It is light brown in color and paste-like, with special compound aromas such as garlic, onions and peanuts, the compound fresh and salty taste of dried shrimps and light soy sauce, and a slight sweet and spicy taste. Sand tea (Indonesian: Satay) is also called satay in southern Fujian, Chaoshan, and Taiwan. The Chaoshan sand tea sauce is used here. Chaoshan Shacha Sauce is made by diluting fried ground peanuts with cooked peanut oil, peanut butter, and sesame paste, then adding minced garlic, minced onions, shrimp paste, bean paste, chili powder, allspice powder, rue powder, grass fruit powder, turmeric powder, and chives. Ground coriander seeds, mustard powder, dried shrimps, bay leaves, cloves, lemongrass and other spices, along with sugar, light soy sauce, coconut milk, refined salt, monosodium glutamate, chili oil, stir-fry over slow fire and take out, cool and put into a clean jar, ready to use. The aroma of Chaoshan Shacha Sauce is stronger than that of Fujian Shacha Sauce, and it can be used in many dishes made by stir-frying, fire-flavoring, stewing, steaming and other cooking methods. The Shacha sauce itself contains salt, so no salt is added to this dish. Instead, in order to neutralize the spiciness of the Shacha sauce, half a spoonful of sugar is added to make the taste more layered and richer, making it easier for children who don't like spicy food to accept it. In fact, such a plate is not enough for Father Bear and his two cubs, but the meat and vegetables must be controlled. It is not good to overeat. If it is enough, it will leave an endless aftertaste. The whole plate is filled with tender, sweet and spicy meat. Isn’t it very enjoyable to eat~
Tags
Ingredients
Steps
-
Cut the pork into even thin slices, wash off the blood and drain the water
-
Pour a little oil into the pot, scoop in a tablespoon of Shacha sauce, and heat over low heat
-
Use a spatula to stir up the sand tea sauce, mix it with the oil, stir-fry until fragrant and then turn to high heat
-
Add the meat slices into the hot oil and stir-fry quickly
-
Immediately after the meat changes color, pour in half a spoonful of sugar
-
Stir well and then pour in the starch water to coat the meat slices with juice, sprinkle with chopped green onion and serve
-
Finished product
