Here is a concise summary of the provided text, focusing on the key points for making delicious stir-fried pork:
**Title:** Secret to Delicious Stir-Fried Pork
**Key Takeaways:**
1. **No Advance Marinating**: Seasoning is added during cooking, not before.
2. **Garlic Preparation**:
* Use whole garlic, mince it yourself (not store-bought minced garlic).
* Stir-fry minced garlic in oil until fragrant to avoid a "water band" effect.
3. **Meat Preparation**:
* Use thinly sliced front leg meat (optimal for stir-fry, more affordable than pork belly).
* Pat dry meat with a paper towel to remove excess moisture and "pig odor".
4. **Cooking Steps**:
* Heat oil in a pan, then add garlic.
* Add meat, cook until about 20% done, then add:
+ Cooking wine
+ Plum syrup (for sweetness and smell control)
+ Vinegar and sugar
* Later, add onions (to prevent overcooking), red pepper powder, and optional ingredients (e.g., corn liquor, oyster sauce).
5. **Seasoning Tip**:
* Add brewed soy sauce first, then red pepper paste, for deeper flavor.
6. **Final Touch**:
* Keep onions "alive" (not overcooked).
* Garnish with sesame seeds for serving.
**Cooking Rule Mentioned:** "383 Rule" (interpreted as: 3 main ingredients, 8 seasoning steps, cooked within a 3-minute focused stir-fry period, though the full implications of this rule are not fully elaborated in the summary).
Here are the key facts extracted from the text, excluding opinions:
**Facts:**
1. **No marinating**: The author does not marinate the seasoning in advance when making stir-fried pork.
2. **Garlic preparation**: Whole garlic and minced garlic are different; using minced whole garlic is recommended.
3. **Onion preparation**: Slice onions at 1/4 cm intervals to cook them evenly.
4. **Meat selection**: Front leg meat is used for stir-frying due to its favorable ratio.
5. **Meat preparation**: Wipe meat with a paper towel to remove excess moisture and impurities.
6. **Cooking oil usage**: Use 1 tablespoon of cooking oil as a base (specific to the recipe's composition).
7. **Cooking sequence**:
* Heat the pan with oil on low.
* Add minced garlic and stir-fry until fragrant.
* Add meat and cook until partially done (~20%).
* Add cooking wine, then increase heat to medium.
8. **Seasoning sequence**:
* Add plum syrup, vinegar, and sugar in the early stages.
* Add soy sauce first, then red pepper powder (coarse) later.
9. **Onion addition timing**: Add onions when the meat is more than 50% stir-fried to prevent overcooking.
10. **Final touches**: Sprinkle with sesame seeds before serving.
11. **Optional adjustment**: For a spicier side dish, add about 1 tablespoon of red pepper paste.