Shandong crispy pork

Shandong crispy pork

Introduction:

"Shandong crisp meat is a very representative dish of Shandong cuisine. In some places, it is called" loose meat ". It is best to use pork with fat and thin. When stewing, it can be accompanied by Chinese cabbage, Chinese cabbage and other dishes. It is a necessary meat dish for our local wedding banquet guests. The meat of this dish is crisp, salty and fresh. It has the characteristics of Shandong cuisine

Production steps:

Step 1: cut the lean pork into thin slices, add a little salt, cooking wine, eggs, starch and flour to size and grasp well.

Step 2: heat the oil in the pan to 180 degrees, deep fry the sliced meat until crisp and yellowish, and remove.

Step 3: wash coriander and cut into sections for later use.

Step 4: put the fried meat in the pot, add chicken soup, ginger, scallion, salt and cooking wine, bring to a boil, then turn to low heat, about half an hour later, the meat is crisp and rotten, add parsley, shredded ginger, scallion, pepper, chicken essence and vinegar to taste.

Step 5: drizzle in a little sesame oil and put it on a plate.

Materials required:

Lean pork: 300g

Coriander: 50g

Flour: right amount

Scallion: right amount

Ginger: right amount

Eggs: right amount

Chicken soup: right amount

Salt: 10g

Cooking wine: a spoonful

Sesame oil: right amount

Starch: right amount

Pepper: right amount

Note: 1, the best choice of pork, my family does not eat fat, so it is refined meat. 2. No chicken soup can be replaced by water and a little Gao Tang Jing or chicken Jing. 3. Do not adjust the salt according to the taste.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh