double cooked pork slices

double cooked pork slices

Introduction:

"It is made of pork spine (beef is used for halal dishes) and starch, which are fried twice. Once it's cooked, it's fried twice. When it comes out of the pot, it's juiced and garnished with coriander."

Production steps:

Step 1: 1. Cut the fillet into 5mm thick slices and hang water starch paste (the water paste should not be too thin, and it is better to stick)

Step 2: mix the above two seasonings into a bowl and set aside

Step 3: 3 heat the frying pan to 60% oil, fry the fillet piece by piece in the frying pan until golden yellow, scorched outside and tender inside. Remove

Step 4: 4 put the bottom oil in the frying pan, add the auxiliary materials and stir fry evenly, then add the fried fillet, and quickly add the sauce and stir fry evenly

Materials required:

Loin: 8 Liang

Starch: 5 Liang

Shredded scallion: right amount

Shredded ginger: right amount

Coriander: moderate

Shredded carrot: right amount

Garlic: right amount

Sugar: 1.6 Liang

Rice vinegar: 1.6 Liang

Salt: right amount

MSG: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Precautions: 1. After the pork slices are coated with raw meal, gently shake off the excess powder, so as not to affect the taste of the pot meat due to the thick back coat. 2. The sliced pork should be fried one by one in the pan. It should be separated from time to time to avoid conglutination of the sliced pork, which cannot be fried thoroughly. 3. When making sauce, try the flavor and add seasoning until the sauce is sweet and sour. 4. The pork should be sliced into large slices, so that it can be evenly wrapped with fried pulp, easy to be cooked and thoroughly fried, and taste better. 5. The key to the production of pan fried meat lies in fried pulp and sauce. The former is based on picking up the right amount of fried pulp and pouring it down without breaking; the latter is not suitable to put more raw powder, otherwise sauce will stick the meat pieces together and it is difficult to separate them. Pork in pot is basically a smooth way, so it's very simple. First to prepare meat, if you are more particular, you can use the loin, otherwise the general hip tip what on the line. It can be a little fatter. The thickness of the meat is about the same as what you eat outside. If you cut thick, you can use the back of the knife to loosen it slightly. If it is thin, the process will be saved. Feed the meat with salt and cooking wine. With starch (potato starch is best) into paste, must be adjusted to be able to hang on the meat. Put oil in the pot, burn it, smoke, and then dip the meat slices in the starch bowl, so that both sides of the meat slices are stained with starch, and then deep fry in the pot. (it should be noted that the paste must not be too much, as long as the two sides are stained with some is enough. More can become rougamo!) Remember, the meat pieces should be pasted one by one, then put into the pot, and immediately break up after going down, otherwise they will stick together. At this time, the oil should not be too hot. Turn down the heat to make the meat deep fried. How do you know if you are familiar? If you are not afraid of scalding, you can try it. If you're afraid of scalding, you can find a longer chopstick to poke it to see if you can poke it through. It's easy to poke it through, which means that the meat is cooked and can be put out of the pot.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour