Shanfentiao roasted meat

The raw materials for barbecued pork with mountain vermicelli are: 300g of local pork (pork belly), 200g of dried mountain vermicelli (note), 30g of cooking wine, 20g of soy sauce, 5g of soy sauce, 3g of salt, 10g of monosodium glutamate, 3g of ginger slices, 3g of Jiang Mo, 3g of minced garlic, 5g of chopped green onion and a proper amount of vegetable oil. Preparation method of roasted meat with mountain vermicelli: 1. Cut the local pork into domino pieces, heat the pot, put in 100g to 30% or 40% of the vegetable oil, stir-fry the meat pieces with low fire until the oil comes out, and drain the water, then pour out part of the remaining oil, put in 20g of cooking wine, 15g of soy sauce, sugar, and stir-fry with soy sauce until the meat pieces are colored, heat the water until the meat pieces are submerged, and then turn to low fire to stew until crisp and rotten. 2: Add about 100 grams of water and 2 grams of salt to the mountain flour, and mix well into porridge (the amount of water should be controlled well, it is not easy to become a dish if it is too thick, and it is not strong if it is too thin. ) After the pan is heated, put 150g of vegetable oil in the cold oil frying pan, pour in the prepared mountain flour paste and shovel it with a spatula. After the mountain flour paste is heated and solidified, press it into a round cake with a thickness of about 1cm with a spatula, and turn it over constantly. Fry it until both sides are shelled into golden yellow, then take it out and cut it into thick strips with a knife. 3: Stir-fry Jiang Mo and minced garlic with a little vegetable oil, add 10 grams of cooking wine and 5 grams of soy sauce, stir-fry for a while, add some water to the cooked local pork, turn to a low heat for about 2 minutes, add 5 grams of monosodium glutamate until the juice is dried, put on a plate, and sprinkle with chopped green onion.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)