Tea dry twice-cooked pork

I seem to prefer to eat more tofu, smoked dried tea and dried a class soy products, these things put together in fried meat stew taste very good. Soy meat will absorb the excess oil flavor and quality, it will not be beany flavor, meat, and the final soup also has a unique taste of soy. So hereby, I will introduce one way to cook the tea dry pork.

• Ingredients:
After the hip tip 200 grams, tea, dried 3, 150 grams of garlic, soy sauce 30ml, soy sauce 15ml, Pixian bean paste 30ml, sugar 8 grams



• Operation:
1. Cut the cooked hip angle into thin slices, and cut the dried tea into small pieces, maybe at about 2 cm square. Besides, cut the leek into diamond-shaped pieces in reserve.

2. Add a little oil in the pot and heat it to 30 percent hot, and then add tea and dry flavor with the fire Chao Chu, and later using a low fire to heat, as well as slowly pouring the bean paste into the pan.



3. Add pork and stir fry until its color becomes red, and then add soy sauce, as well as sugar. Stir well, until the color of the meat has changed, and fat part of the pork starts to become oil;



4. Finally add garlic and mix them well. So now you can turn off the fire



Cooking Tips:
Garlic is easy to cook, after a good Caichao pan into the can before using the pot's heat so garlic is mature enough. Too long period of duplicating would make the garlic become soft rotten and make its color becomes yellow, which is neither good-looking nor delicious.

These pictures took and edited by myself.