Glutinous sheep tail

Method of sticky sheep tail with sugar:

Raw materials used for making sugar sticky sheep tail:

400 grams of pig fat meat, 50 grams of eggs, 25 grams of soybean flour, 500 grams of vegetable oil, 100 grams of sugar.

The processing steps are as follows

Scrape and wash the fat pork, cook it in boiling water, remove the skin, cool it in the air, cut it into strips about 4cm long and 1cm wide and 1cm thick, wash it with boiling water to remove the greasy, and dry it with hot towel. Beat the eggs and dry soybean powder to make a batter. Put the meat sticks into the batter bowl and mix well. Put the frying pan on a high heat, heat the vegetable oil to 120 degrees, fry the meat strips one by one in the pan and take them out. When the oil temperature rises to about 150 degrees, fry the meat strips until they are crisp and golden. Then take them out and decant the frying oil. Wash the pan, put it on the fire, add water and sugar, boil until the sugar bubble, put the end of the pan away from the fire, put in the fried meat sticks, stir fry with a small spatula, make the sugar stick evenly, take the pan and put it on a plate, and then cool it.

The characteristics of sugar sticky sheep tail are as follows

Golden color, crisp outside and tender inside, fat but not greasy.

Glutinous sheep tail

Tangnianyangwei is a famous dish, which belongs to Sichuan cuisine. Although the name of the dish has Yangwei, it is made of pig fat meat. Golden color, crisp outside and tender inside, fat but not greasy.

Raw materials

400 grams of pig fat. 50g eggs, 25g bean flour, 500g vegetable oil, 100g sugar.

Production process

Scrape and wash the fat pork, cook it in boiling water, take out the skin, cool it in the air, cut it into strips about 4cm long and 1cm wide and 1cm thick, wash it with boiling water to remove the greasy, and dry it with hot towel. Beat the eggs and mix with soybean flour to make a batter. Put the meat sticks into the batter bowl and mix well. Put the frying pan on a high heat, heat the vegetable oil to 120 ℃, fry the meat strips one by one in the pan and take them out. When the oil temperature rises to about 150 ℃, fry the meat strips until they are crisp and golden, then take them out and decant the frying oil. Wash the pan, put it on the fire, add water and sugar, boil until the sugar bubble, put the end of the pan away from the fire, put in the fried meat sticks, stir fry with a small spatula, make the sugar stick evenly, take the pan and put it on a plate, and then cool it.

Taste characteristics

Golden color, crisp outside and tender inside, fat but not greasy.

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