Plum meat

Plum meat method:

Raw materials for making plum meat:

Pig meat 300 g, water chestnut 25 g, fat 50 g, egg white (about 20 g), sugar 15 g, pig net oil 50 g, soy sauce 25 g, Shaojiu 25 g, vinegar 25 g, salt 3 G, ginger juice 5 g, onion 5 g, dry starch 15 g, sesame oil 10 g, wet starch 25 g, lard 750 g, pepper 1 g.

Processing steps of plum meat:

Finely chop the pork fat and lean meat into powder, put it into a bowl, add 10g Shaojiu, salt, egg white, ginger juice and pepper, stir it up, beat the water chestnuts in boiling water, chop them up, pour in, add 10g wet starch, and stir well to make the filling. Flatten the net oil, flatten the hard tendons, and cut them into two strips about 8 cm wide. Remove the dry starch, put the meat stuffing on one side of the net oil, put a spring onion in the middle, roll it into a tube with a diameter of CM, cut it into 2 cm long sections with a knife, make one end of the spring onion stem protrude slightly from the oil surface, put it into a plate sprinkled with dry starch, and mix it into meat. Take a bowl, add sugar, vinegar, soy sauce, Shaoxing wine 15g, wet starch 15g, add soup 25g, stir into sauce. Place the pot on medium heat, heat the lard to 60% heat (about 132 ℃), fry the meatballs in the pot for about 1 minute, and fry again when the oil temperature rises

Characteristics of plum meat:

Crisp outside and tender inside, sweet and sour.

Plum meat

Plum meat is a famous local traditional dish in Zhejiang Province. The main ingredient is pork essence. The ingredients are water chestnut, fat, egg white and so on. The seasoning is white sugar, pig net oil and so on. This dish is mainly made by frying.

essential information

[recipe name] plum meat

Zhejiang cuisine

Raw materials

Pig meat 300 grams, water chestnut 25 grams, fat 50 grams, an egg white (about 20 grams). 15 grams of sugar, 50 grams of pig net oil, 25 grams of soy sauce, 25 grams of Shaojiu, 25 grams of vinegar, 3 grams of salt. Ginger juice water 5g, onion 5g, dry starch 15g, sesame oil 10g, wet starch 25g, lard 750g, pepper 1g.

Production process

Cut the fat and lean pork into small pieces. In a bowl, add 10g Shaojiu, salt, egg white, ginger juice and pepper. Beat the water chestnuts in boiling water, chop them up and pour in. Add 10g wet starch and stir well. Set aside. Flatten the net oil, flatten the hard tendons, and cut them into two strips about 8 cm wide. Remove the dry starch, put the meat stuffing on one side of the net oil, put a spring onion in the middle, roll it into a tube with a diameter of CM, cut it into 2 cm long sections with a knife, make one end of the spring onion stem protrude slightly from the oil surface, put it into a plate sprinkled with dry starch, and mix it into meat. Take a bowl, add sugar, vinegar, soy sauce, Shaoxing wine 15g, wet starch 15g, add soup 25g, stir into sauce. Place the pot on medium heat, heat the lard to 60% heat (about 132 ℃), fry the meatballs in the pot for about 1 minute and remove them. When the oil temperature rises, fry again and drain the oil. Leave a little oil in the original pan, stir in the scallion, pour in the sauce, then put the meatballs in the pan and mix well. Pour in sesame oil and serve.

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