为了迎合四川客人的口味,丁宝桢改进了他最喜欢的“爆炒鸡丁”,在原料中加入了辣椒。
In order to cater to his Sichuan guests' taste, Ding Baozhen improved his favorite "stir-fried diced chicken" by putting chili pepper into the ingredients.
把锅加热(若有需要,倒入余下的2盎司油),放入蒜末,生姜和洋葱,大火爆炒1分钟,爆出香味。
Reheat the wok (add the remaining 2 ounces of oil if needed) and stir-fry the garlic, ginger, and Onions until aromatic, about 1 minute.
把铁锅或者一口大点的煎锅烧热,倒入4盎司油,大火爆炒猪肉末,用锅铲翻炒至肉末散开不结块。
Heat a wok or large skillet until hot. Add 4 ounces of the oil and stir-fry the pork, stirring with a spatula to break it into small pieces.
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