Stir-fried Pork with Onion 洋葱炒肉

洋葱炒肉 Onion Stir-fried Pork

English Version

Stir-fried Pork with Onion

Ingredients

• Pork: 400g, sliced into pieces approximately 4mm thick and 2-3cm in length and width

• Onion: 250g, sliced

• Garlic: 2-3 cloves, minced (approx. 5-10g)

• Salt: 5 g (or 4.5g if using soy sauce)

• Light Soy Sauce: 1 teaspoon (approx. 5ml, optional, to be used with 3.5g of salt)

• Cooking Oil: 18-20g

• Black Pepper: To taste

• Doubanjiang (Fermented Chili Bean Paste): 1 small spoonful (optional, for extra flavor)

Instructions

1. Prepare Ingredients: Slice the pork into pieces approximately 4mm thick and 2-3cm in length and width. Slice the onions. Mince the garlic.

2. Sauté Onions: Heat about half of the cooking oil (e.g., 8-10g) in a wok or pan over medium heat. Add the sliced onions and sauté until they become soft and translucent (you can smell the sweetness of the sauté onions). Remove the onions from the wok and set aside. How to sauté? Check here.
3. Cook Pork: Add the remaining cooking oil (e.g., 10g) to the wok and increase the heat to high. Add the minced garlic and stir-fry for a few seconds until fragrant (be careful not to burn it). Add the pork slices and stir-fry on high heat, searing them until browned and cooked through. Remove the pork from the wok and set aside.

4. Combine and Season: Return the sautéed onions to the wok. Add the cooked pork back into the wok. Add the salt (or 3.5g of salt and the light soy sauce). If using, add the Doubanjiang at this stage.

5. Finish and Serve: Sprinkle with black pepper to taste. Stir-fry everything together for another minute or two until well combined and heated through. Serve immediately.

Note

• If you decide to use more than 250g of onion, you might need to increase the amount of salt slightly.

• For cooking oil, 18g is sufficient, though using a bit more (around 20g, or to your preference) can enhance the flavor, as this dish is often considered tastier with a generous amount of oil.

• Doubanjiang (fermented chili bean paste) is an optional ingredient that can be added to enhance the flavor.

中文版本

洋葱炒肉

材料

• 猪肉：400克，切成厚度约4毫米、长宽约2-3厘米的片

• 洋葱：250克 切片

• 蒜：2-3瓣，切末（约5-10克）

• 盐：5 克（或4.5克如果同时使用酱油）

• 生抽：1茶匙（约5毫升，可选，与3.5克盐搭配使用）

• 食用油：18-20克

• 黑胡椒粉：适量

• 豆瓣酱：1小勺（可选，用以增加风味）

步骤

1. 准备材料： 将猪肉切成厚度约4毫米、长宽约2-3厘米的片。洋葱切片。蒜切成末。

2. 炒洋葱： 在炒锅或平底锅中用中火加热约一半的食用油（例如8-10克）。加入洋葱片翻炒，直至洋葱变软并呈半透明状（这时候可以闻到洋葱的甜味香味）。将炒好的洋葱从锅中盛出备用。怎么翻炒？这里有教程。
3. 炒肉片： 将剩余的食用油（例如10克）加入锅中，并将火力调至大火。加入蒜末，快速爆香几秒钟（注意不要炒焦）。加入肉片，用大火快速翻炒，将肉片煎至表面金黄并完全熟透。怎样算大火呢？只要没有从猪肉肉内渗出的水分积攒在锅里，就算是大火。将炒好的肉片从锅中盛出备用。

4. 混合调味： 将先前炒好的洋葱倒回锅中。接着将炒好的肉片也倒回锅中。加入盐（或3.5克盐和生抽）。如果使用豆瓣酱，可在此步骤加入。

5. 完成出锅： 根据个人口味撒上适量黑胡椒粉。将所有材料一起翻炒一至两分钟，确保充分混合均匀并加热透彻。完成后即可出锅享用。

提示

• 如果使用超过250克的洋葱，可能需要稍微增加盐的用量。

• 食用油用18克即可，但稍多一些（如20克，或根据个人喜好调整）风味更佳，因为油量足通常能让此菜味道更好。

• 豆瓣酱是可选的调味料，加入一小勺可以增加菜肴的风味层次。