Crispy casserole

Method of crispy casserole pork:

Raw materials for making crispy box and double cooked pork:

Main ingredient 250 grams of pork leg

Ingredients: dry and salty, 25g vegetables, 25g green peppers, 15g green onions, 1 onion, 1 white rice pot, 200g flour

Seasoning salt 1 g, cooking wine 10 g, soy sauce 5 g, Douchi 10 g, sweet sauce 10 g, sugar 5 g, Douban 20 g, butter 25 g, Zanthoxylum 5 g, refined oil 50 G.

The steps of making crispy casserole pork are as follows:

1. Wash the pork leg (2-knife meat), add a little ginger, green onion and Chinese prickly ash into water, cook until it is eight years old, take it up, cool it in the air, cut the transverse tendon into 0.2 × 4 × 7 cm thick slices, and cut them to be used.

2. Wash the pickled vegetables, green peppers and scallions and cut them into 1.2-inch sections. Cut the onion into two thick slices. Cut the white flour wokui into two layers and then cut them into small prismatic pieces. Deep fry them in hot oil to make them yellow. Remove them when they are crisp and set aside.

3. Take 200 grams of flour, add appropriate yeast, water, make a flour, rise 180 minutes, bake in the oven until golden skin, take out, cut in 1 / 5, hollow, heart, ready to use.

4. Heat the frying pan, add proper amount of oil and stir fry the sliced meat. When the sliced meat begins to spit out oil, add Douban, sweet sauce and Douchi

Crispy casserole

Crispy casserole pork is a famous traditional dish in Ya'an, Sichuan Province. It is red and bright in color. The meat is shaped like a lamp. It is crispy and fragrant with rich home flavor. Wash the pork leg (two knife meat) and add a small amount of ginger, green onion and Chinese prickly ash to the water. Cook until it is eight years old. Take it up and cool it in the air. Cut the transverse muscle into 0.2 × 4 × 7 cm thick slices. Cut them and set them aside. Wash the pickled vegetables, green peppers and scallions and cut them into 1.2-inch sections. Cut the onion into two thick slices. Cut the white flour wokui into two layers and then cut them into small prismatic pieces. Deep fry them in hot oil to make them yellow. Remove them when they are crisp and set aside. Take 200 grams of flour, add appropriate yeast, water, make a flour, rise 180 minutes, bake in the oven until golden skin, take out, cut in 1 / 5, hollow, heart, ready to use. Add proper amount of oil to the frying pan and stir fry the sliced meat. When the sliced meat starts to spit oil and looks like a lamp, add Douban, sweet sauce and Douchi to continue to stir fry. When the oil is red and fragrant and the sliced meat is colored, add the sliced dry pickles, green peppers and scallion slices and stir fry again. Add soy sauce, monosodium glutamate and sugar to stir fry. Remove from the pan, put them into the crisp box and put them on the plate.

Food materials

·Ingredients: 250g pork leg, 25g dry pickled vegetables, 25g green pepper, 15g green onion, 1 onion, 1 white flour Guokui, 200g flour, 1g salt, 10g cooking wine, 5g soy sauce, 10g Douchi, 10g sweet sauce, 5g sugar, 20g Douban, 25g butter, 5g Zanthoxylum, 50g refined oil.

Food characteristics

·Features: bright red color, fleshy like a lamp, crispy and fragrant, rich home flavor. Methods and operations: 1. Wash the pork leg (two knife meat), put it into water, add a little ginger, green onion and Chinese prickly ash, cook until it is eight years old, take it up, cool it in the air, cut the transverse tendon into 0.2 × 4 × 7 cm thick meat slices, and then cut it for use.

2. Wash the pickled vegetables, green peppers and scallions and cut them into 1.2-inch sections. Cut the onion into two thick slices. Cut the white flour wokui into two layers and then cut them into small prismatic pieces. Deep fry them in hot oil to make them yellow. Remove them when they are crisp and set aside.

3. Take 200 grams of flour, add appropriate yeast, water, make a flour, rise 180 minutes, bake in the oven until golden skin, take out, cut in 1 / 5, hollow, heart, ready to use.

4. Add proper amount of oil to the frying pan and stir fry the sliced meat. When the sliced meat starts to spit oil and looks like a lamp, add Douban, sweet sauce and Douchi to continue to stir fry. When the oil is red and fragrant and the sliced meat is colored, add the sliced dry pickles, green peppers and scallion slices and stir fry again. Add soy sauce, monosodium glutamate and sugar to stir fry. Remove from the pan, put them into the crisp box and put them on the plate.

Other information · nutritional value: pork - how to identify diseased pork: when buying pork, pull out one or more pig hairs and carefully look at the hair roots. If the hair roots are red, it is diseased pig; if the hair is... [all pork recipes]

·Cuisine: Sichuan cuisine - Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient Ba and Shu states. According to the records of Huayang state, the state of Ba "tuzhiwu... [all Sichuan cuisine]

Longitude: 104.06573486

Latitude: 30.65946198