Sliced pork with pepper and snow

Method of sliced pork with pepper and snow

Raw materials for making Jiaoxue meat slices:

300 grams of pork, 25 grams of egg white.

Seasoning for making Jiaoxue meat slice:

Sugar, pepper powder, sesame, peanut oil, refined salt, monosodium glutamate, sprinkled onion, ginger juice, etc.

Processing steps of Jiaoxue sliced pork:

(1) Wash the meat and cut it into thin slices. Beat it with the back of a knife and soak it in 1 teaspoon of marinade mixed with onion and ginger juice, cooking wine, sugar and refined salt to make the meat loose and tasty. Take it out about half an hour later.

(2) Stir fry in a wok over high heat. Add half a pot of oil. When it's 60% hot, hang the salted meat slices with the paste made of egg white, starch and pepper powder. Two of them are covered with sesame seeds. Deep fry them in an oil pan and take them out.

Characteristics of Jiaoxue sliced pork:

It is crisp outside and tender inside, salty and delicious.

To make Jiaoxue meat slices, we should pay attention to:

When frying meat, the heat should be high first and then low,

Sliced pork with pepper and snow

Jiaoxue meat slice is a famous local traditional dish in Jiangsu Province, belonging to the Jiangsu cuisine. The color is golden, crisp outside and tender inside. To pork tenderloin, Ganoderma lucidum, sauerkraut leaves, egg white. It is made of cooked large oil, etc.

raw material

Pork fillet 400g, sesame 100g, sauerkraut leaf 50g, egg white 60g. Cooked oil 800 g (actual consumption about 80 g), sugar 15 g, onion ginger juice 10 g, salt 4 g, cooking wine 5 g, monosodium glutamate 5 g, wet starch 30 g, onion pepper 1 g, flour 50 G.

Production process

(1) Cut the tenderloin into small slices of 0.5cm thick and 5cm long, and gently beat them with a knife. After that, marinate the meat slices in the marinade mixed with cooking wine, onion and ginger juice, salt, sugar and onion and pepper for 30 minutes, and then roll them in the flour. (2) Fill sesame with egg white and wet starch, fry until crisp in a hot oil frying spoon, put into a basin (3), then fry until 80% hot oil, wash and cut the leaves of sauerkraut into thick strips, fry until crisp, and surround the tenderloin.

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