"Xiaoqing de cuisine" only Sichuan people can understand -- Sichuan Su meat

"Xiaoqing de cuisine" only Sichuan people can understand -- Sichuan Su meat

Introduction:

"If you are from Sichuan, you will not be unfamiliar with Su meat. Because only we have this delicious food. I remember when I was a child, my mother would often cook this dish when guests came to my home. The conditions were not so good, and meat was not eaten every day. When it was just fried, my mother would give me one or two pieces for my brother and me to eat first. The fried crisp meat was crisp outside and tender inside, wow! That's delicious! Many people do this dish when they have wedding wine. They steam the fried Su meat... It's delicious when you think about it! "

Production steps:

Step 1: wash the pork and cut it into slices, add cooking wine, bean sauce, pepper powder, starch and eggs, marinate for 20 minutes

Step 2: put more oil in the pan, and then fry it. Remember to turn down the heat, because it's easy to scorch

Step 3: deep fry until golden brown!

Materials required:

Pork: half a catty

Eggs: two

Peanut oil: 3 Liang

Cooking wine: moderate

Bean paste: right amount

Pepper powder: right amount

Starch: right amount

Note: 1. When frying Su meat, you must remember to fry it in a low fire. It is easy to scorch in a high fire. 2. The oil after frying can be used to make chili oil to avoid waste. 3. Adding eggs in the meat will make su meat fried, with beautiful color and crispness

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: Maotai flavor