Crispy pork fillet with melon

Crispy melon fillet method:

Raw materials for making crispy melon fillet

Pork loin 250g, cucumber 25g, egg white 1, cooked bamboo shoot 25g, MSG 2G, Shaojiu 10g, scallion 0.5g, clear soup 50g, cooked lard 500g (about 75g), starch 20g, refined salt 2G.

Processing steps of crispy melon fillet

Shred pork loin, stir well with egg white, salt and wet starch, shred cucumber and bamboo shoot. Heat the frying pan over medium heat, heat the lard to 30% heat (about 66 ℃), cut the shredded meat into the pan, and remove the oil when it is white. Leave 15g of oil in the original pan. Stir in the scallion to make it fragrant. Stir fry the shredded bamboo shoots and pork. Stir fry the sirloin well. Add 15 grams of Shao wine, clear soup, monosodium glutamate and lard, start the pot. That's it.

Characteristics of crispy melon fillet silk:

Melon crisp, fresh and tender meat, green and white, elegant color.

Crispy pork fillet with melon

Crispy melon fillet is a famous dish with complete color, aroma and belongs to Zhejiang cuisine. This vegetable melon is crisp, fresh and tender, green and white, and elegant in color. Shred pork loin, stir well with egg white, salt and wet starch, shred cucumber and bamboo shoot. Heat the frying pan over medium heat, heat the lard to 30% heat (about 66 ℃), cut the shredded meat into the pan, and remove the oil when it is white. Leave 15g of oil in the original pan. Stir in the scallion to make it fragrant. Stir fry the shredded bamboo shoots and pork. Stir fry the sirloin well. Add 15 grams of Shao wine, clear soup, monosodium glutamate and lard, start the pot. That is to say.

Raw materials

Pork tenderloin 250 grams. Cucumber 25 grams, egg white 1, cooked bamboo shoot meat 25 grams. MSG 2G, Shaojiu 10g, scallion 0.5g, clear soup 50g, cooked lard 500g (about 75g), starch 20g, refined salt 2G.

Production process

1. Shred pork tenderloin, stir well with egg white, refined salt and wet starch, and shred cucumber and bamboo shoots.

2. Heat the frying pan over medium heat, heat the lard to 30% heat (about 66 ℃), cut the shredded meat into the pan, and remove the oil when it is white.

3. Leave 15g oil in the original pot. Stir in the scallion to make it fragrant. Stir fry the shredded bamboo shoots and pork. Stir fry the sirloin well. Add 15 grams of Shao wine, clear soup, monosodium glutamate and lard, start the pot. That is to say.

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