中文介紹
姜燒豬肉的主要食材原料：豬裡脊肉（姜燒用）200克，這是2人份的用量，4人份加倍即可。配菜：番茄1個，青椒2個，鹽少許，色拉油1大匙。
醃肉料：醬油半大匙，酒半大匙，薑汁半小匙；
色拉油1大匙；
綜合調味料：酒1大匙，料酒1大匙，砂糖半大匙，醬油2大匙；
姜泥半塊份。
姜燒豬肉烹飪製作：
1、預先處理豬肉：將豬肉攤放在砧板上，在紅肉與脂肪間以菜刀劃開2~3處，將筋切斷，帶筋部位在煎過後最容易縮起，口感和形狀都會變差，所以一定要將之切開，將綜合調味料混合。
2、醃肉抓拌使之入味：將肉置於鐵盤中，加入醃肉料，以手抓拌後，放置10分鐘左右使之入味。接著準備配菜。將青椒對半縱切，去蒂去籽後，切成5mm寬。番茄去蒂後，切成半月形。
3、大火煎豬肉：開中火，將配菜用的色拉油倒入平底鍋加熱，放入青椒快炒，撒上鹽，即可取出。以廚房紙巾拭去平底鍋內的油污。重新將色拉油倒入鍋內加熱，將豬肉攤平並且互不重疊地放入鍋中，一邊搖動平底鍋一邊以大火煎肉。如果一次放入太多肉片，火力便無法均等，煎出來的肉片會水水的，須特別注意。如果要烹調4人份的肉片，最好能分2次煎。
4、翻面再煎：待豬肉變得有燒烤的色澤，即可翻面煎另一面。如果不斷翻面，煎出來的豬肉口感會變得太軟，所以最好等一面煎得顏色差不多了再翻面。
5、加入調味料即可完成：待兩面均煎至帶有漂亮的燒烤色澤（如果是4人份，則將已煎好的肉片再倒回鍋內），即可倒入綜合調味料，搖動平底鍋，使調味料均勻沾附於豬肉上。中途翻面2-3次，使兩面均沾有調味料並且不致燒焦。最後加入姜泥，以中火快速翻炒所有肉片。豬肉裝盤後，再添放炒表椒及番茄用裝飾即可。
英文解說
Roast pork ginger main ingredients of raw materials: pork loin (with ginger burn) 200 grams, which is the amount of 2 people, 4 people can be doubled.
garnish: 1 tomato, green pepper and 2, a little salt, salad oil 1 tbsp.
Bacon Ingredients: half tbsp soy sauce, wine, a half tablespoon ginger half teaspoon;
1 tablespoon salad oil;
Comprehensive Seasoning: 1 tablespoon wine, cooking wine 1 tablespoon sugar half tablespoon soy sauce 2 tablespoons;
Ginger half a cent.
Roast pork ginger production of cooking:
1, the pre-processing of pork: the pork and lay it on the block, in red meat and fat with a kitchen knife to slash open between 2 to 3, the bars off, bar area with the most likely shrink after the frying, the texture and shape are worse, so be sure to the cut, will combine seasoning mix.
2, mix to make tasty bacon grasp: iron plate placed on the meat, add bacon expected to grasping mix, place about 10 minutes to make it tasty. Then prepare side dishes. Slitting the green peppers in half, remove stalks seeded, cut into 5mm width. Tomato stalks, cut into half-moon.
3, large gently for pork: On medium heat, garnish with the salad oil into the heated pan, add green pepper and stir-fry, sprinkle with salt, you can remove it. Kitchen napkin to the oil pan. Re-heat salad oil into the pan, flatten the pork and non-overlapping manner into the pot, shake the pan to one side to the side of a large Boiling meat. If too much time into the meat, fire can not be equal, fried meat will come out of the water of the required special attention. If you want to cook the meat for 4 people, preferably 2 times, fried.
4, upside fry: After pork pigmentation becomes BBQ, fried other side can upside down. If you continue to turn it over, fry the pork taste become too soft, so best to get the color and other side almost Zaifan fried noodles.
5, by adding seasoning to complete: to be fry on both sides of the grill with a beautiful color (if it is 4 servings, you will have the meat and then inverted back Jian Hao pot), then integrated into the seasoning, shake flat pan, seasoning evenly so that the buildup in pork. Halfway upside down 2-3 times, so that both sides equitably with seasoning and will not burn. Finally, add ginger to stir fry all the meat in the fire fast. After transfer to a plate of pork, and added pepper and tomato put fried table decorations can be used.
