Salt and pepper chops

Salt and pepper chops

Introduction:

"The fried strips are not separated from the thick shell of the meat body on the surface, and the crispy skin and the meat inside fit closely together (see the recipe). They are also suitable for making fried chicken."

Production steps:

Step 1: wash pork tenderloin, cut it into 1cm long strips, soak it in water for 2 hours, remove blood, and dry it with kitchen paper

Step 2: chop the seasoning, mix and mix well

Step 3: pour the marinade into the strips and pinch until the strips are sticky (preferably without excess water)

Step 4: Sprinkle the flour, continue to stir, so that each strip is evenly wrapped with flour (the surface should be a thin layer of flour, not sticky, if there is a small lump, remove it, otherwise it will be lumps, not good-looking). Refrigerate for 25 minutes

Step 5: put oil into a small deep pot (I use a small milk pot) and heat it. You can dip chopsticks into hot oil. Bubbles around the chopsticks can make fried strips. When the strips become golden, pick them up, suck oil with kitchen paper, sprinkle salt and pepper, stir them, or dip them in salt and pepper when eating

Materials required:

Pork loin: 600g

Raw meal: 120g

Oil: right amount

Salt and pepper: right amount

Egg yolk: 15 ml

Scallion: 1

Salt: 1 teaspoon (5 ml)

Garlic: 1

Shrimp: (optional)

Note: 1, the row of pickles must be pinched to sticky, do not have excess moisture, moisture will make after the flour dough, so fried out will have pimples. 2. The salt in the marinade can be increased or decreased according to the taste, but don't put too much, because pepper and salt will be put at the back.

Production difficulty: simple

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh