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回鍋肉｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

豚肩ロース肉 : 250g
ピーマン : 3個(約120g)
キャベツ : 1/4個(約200g)
長ネギ : 1/2本(約50g)
油 : 大さじ1×2回
塩 : 2つまみほど
黒胡椒 : 適量
片栗粉 : 小さじ4
ニンニク : 1片
豆板醤 : 大さじ1
甜麺醤 : 大さじ2
酒 : 大さじ2
しょうゆ : 小さじ2
味の素 : 3振り
好みでラー油 : 適量

Time required

15minutes

Procedure

1) Prepare 02:14
Cut the cabbage into small pieces.
Peppers are seeded and divided vertically into four equal parts.
Cut the green onions diagonally.
Cut the edges of the garlic, crush it and chop it coarsely.
Cut the pork shoulder loin into 3 equal parts, knead salt and black pepper, and sprinkle with potato starch.
2) Fry peppers and cabbage and take out once 04:31
フライパンに油を入れ、強火で熱する。
ピーマン、キャベツを順に入れ、2～3分炒める。
少し柔らかくなったら、ボウルにあげる。
3) Fry pork shoulder loin, garlic and green onions 05:57
再びフライパンに油を敷き、豚肩ロース肉を広げながら入れる。
中火で熱し、焼き目が付いたら裏返す。
肉に火が通ったら火を弱め、ニンニク、長ネギを加え炒める。
4) Add peppers, cabbage and seasonings and finish. 07:19
After stir-frying the whole, set to medium heat and add doubanjiang.
When the doubanjiang is well entwined with the pork shoulder loin, put the peppers and cabbage in the bowl back.
Add Tianmian sauce and entangle it all over.
Add sake and salty sauce, sprinkle with Ajinomoto, and stir-fry.

Point

・ When pork shoulder loin is sprinkled with potato starch, the surface is covered and moisture does not escape, so the meat becomes tender. In addition, it becomes thicker when it gets entangled with the sauce added later, so there is no need to add water-soluble potato starch.
・ By frying vegetables in oil instead of oiling, the vegetables are coated and oil is saved.
・ The aroma and richness of Doubanjiang can be obtained by frying. Tianmian sauce is easy to burn, so add it later.
・ Leek is a flavored vegetable, so you don't have to leave the texture when frying.
・ It is delicious even if you sprinkle with chili oil if you like.