Sliced pork with pepper and snow

Method of sliced pork with pepper and snow

Raw materials for making Jiaoxue meat slices:

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

Processing steps of Jiaoxue sliced pork:

1. Cut the tenderloin into small slices of 0.5cm thick and 5cm long, and beat the slices 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. Coat sesame with egg white and wet starch, fry in a hot oil frying spoon and put into a basin.

3. Then fry the pickled cabbage leaves in 80% hot oil, and surround the tenderloin.

Characteristics of Jiaoxue sliced pork:

The color is golden, crisp outside and tender inside.

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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