Recipe for stir-fried pork with onions

These are the ingredients we'll be using today: pork, onion, and garlic.

Cut the pork against the grain and slice it into pieces; slicing it with the grain will make it tough and dry.

Here's how to marinate it: add some salt, sugar, chicken bouillon powder, light soy sauce, oyster sauce, a little water, and cornstarch. (You can add more light soy sauce and oyster sauce, and less of the other seasonings; the main thing is to bring out the color.)

Cut the onion into chunks, making a few horizontal and a few vertical cuts, then break it apart.

The portion is small, 3 pieces are enough.

Sliced ​​garlic

Next comes the seasoning. Don't add too much fermented bean paste and salt, otherwise the dish will be too salty. So, I only added a small half spoonful of salt.

Add water and a small spoonful of potato starch

First, stir-fry the meat until it's 70% cooked, just until both sides have changed color but still have a little bit of pink left. Remove and set aside.

Sauté garlic slices until just cooked, then add onions and stir-fry until tender. You can add a little water to speed up the cooking process.

Sauté the onions until just cooked through, then add the previously stir-fried meat slices and toss briefly. Finally, add the prepared sauce and stir-fry until the sauce thickens and coats the ingredients. Remove from heat and serve.

The finished meat is tender but not tough, the onions have a perfect balance of salty and sweet, and the sauce clings to the meat, creating an overall complex flavor.