light soy sauce
dark soy sauce
Szechuan pepper noodles
Can’t Stop the Pan Fried Pork with Chili Sauce
Marinate the pork whole, with all the above seasonings. I marinated for a day. Didn’t take pictures.
Thinly slice the marinated pork, the marinade water should not be used, so that the meat is as dry as possible, the slices can be left on the board on both sides to dip. Material. Since it has been marinating for a day, the flavor should be enough.
Put a little oil in the pan, spread the slices of pork and fry them in it. Turn the pork over and fry again. Fry the pork several times in a row, when the pork becomes smaller and deep brown on both sides.
Remove from the pan and place on top of kitchen paper to cool. It should not taste too pretty. Finish the first pan in one bite. Didn’t take a picture.
One strip of pork fries a total of 4 pans, and the pans are relatively small. There was no need to put any oil in the back because it came out a lot.
The next day I fried the pork ribs again, pictured above. It was delicious.