Yantai stewed pork

Yantai stewed pork

Introduction:

"Stew is a specialty of Yantai, which is now available all over the country. In Dalian, Dandong and other places in Northeast China, stew is similar to that in Yantai. However, in Xingtang, Dingzhou and Yuxian of Hebei Province, the stew was different. It is said that in some areas, every family eats stewed seeds on the second day of the second lunar month. I haven't heard of this custom in Yantai. Our family all like to eat stew. We have tried to make it at home several times before, but it is not successful. The stew is too sticky to make one, or it melts when it is fried. This time it was a success. "

Production steps:

Step 1: add a little flour to the sweet potato starch, add water according to the ratio of starch and water 1:4.6, pour into the pot and mix well. (I added about 20% this time; if you use crude sweet potato starch, you should be able to omit this step. I haven't tried raw sweet potato starch yet. If you have a friend with coarse sweet potato starch, you can try it on your own. You'd better send the effect picture to us. Let's learn from each other.)

Step 2: boil over medium heat while stirring.

Step 3: until the starch is completely gelatinized, it becomes a very viscous and translucent paste. It should be noted that if I use my method (adding flour to sweet potato starch), the sweet potato starch will gelatinize first and continue to stir until the flour is completely gelatinized.

Step 4: cool the paste to make jelly, and then cut it into cubes.

Step 5: put some oil in the pan and fry it on the pan. Until the outside is crisp and the inside is ripe.

Step 6: rendering

Step 7: rendering

Step 8: rendering 3

Step 9: finished product

Step 10: add the sauce.

Step 11: finished product drawing

Materials required:

Sweet potato starch: 80g

Flour: 20g

Water: 460g

Garlic: half head

Sesame paste: a little

Fish sauce: a little

Note: according to the information on the Internet, use sweet potato starch and water, and add a certain proportion of alum. I do Longkou fans export, most taboo alum. Because alum contains aluminum, which is not good for human health, the European Union has very strict standards. Every time we export vermicelli, we have to test the aluminum content to ensure that the aluminum content meets the EU standard before we export. So when I make stew, I definitely don't want to add alum. Besides, I don't have it at home. I didn't make the sauce very well. I put mashed garlic, hemp sauce, fish sauce, and I was afraid that the taste was not enough. I put some delicious sauce. Although it was made this time, it tastes hard. I don't know if it's too much flour or too long frying time. In addition, the lack of crude sweet potato starch is also a pity. The so-called "eat not tired of fine, eat not tired of fine", next time to do, strive to do better. I found that stew is a popular snack in Yantai, but it's either eaten at a stall or in a restaurant, and rarely cooked at home. Interested friends, might as well do a try, welcome to do after the process map, effect map paste out, we learn from each other, see whose method is better.

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: garlic