Practice:
1, cut the meat into bowls with a width of 1.5 cm and a length of 4 cm, add refined salt, monosodium glutamate, cooking wine, sesame oil and pepper, marinate and mix evenly, and hang "whole egg paste" for use.
2. Heat the oil pan to 70% heat, put it into the meat pieces one by one, fry until the skin is slightly hard, remove it and scatter it. When the oil temperature rises, pour it into the oil and fry it twice. When it turns golden yellow, remove the clean oil, put it on a plate, and serve it with pepper and salt.
30 grams of pepper and 30 grams of red pepper
Salt 5g monosodium glutamate 5g sugar 5g white pepper 5g oil consumption 5g soy sauce 3g red oil10g sesame oil 5g minced garlic 5g chopped green onion 5g? [ 1]?
Production step
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1, cut the pork into strips 1.5 cm square and 4 cm long, put the cut meat in a bowl, add salt, pepper powder and a little soy sauce and grab it evenly;
2. Beat in an egg white and add starch;
3, grab it evenly;
4. Cut the pepper into diamond-shaped blocks and cut the red pepper into diamond-shaped blocks for use;
5, onion, ginger, garlic shredded;
6. When more oil is put into the frying spoon and burned to 60% heat, fry the fed meat pieces one by one;
7. Fish out in golden yellow;
8. Leave a little in the frying spoon and saute the onion, ginger and garlic;
9. Add green peppers and stir-fry carrots for a while;
10, fry the fried meat strips and stir fry;
1 1, pour in, add salt, soy sauce, vinegar, sugar and wet starch to make juice, stir well and then take out the pot.
Raw powder is easy to explode and burn in the pot when it is useless, and it tastes crisp outside and tender inside.
Practice 2
250g pork, potato powder 1 00g persimmon pepper, 2 seasonings, salt 1 teaspoon soy sauce, 2 tablespoons onion, 5g ginger, 5g garlic, 5g cooking wine1teaspoon water, appropriate amount of sugar 1/2 teaspoons vegetable oil, 400ml thirteen spices12 teaspoons.
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Practice of northeast meat-skimming section
1. First put potato starch in a container, put water and stir it into starch water, regardless of the amount of water, just dilute the starch water.
2. Let the starch water stand for about 10 minute, and the starch and water will separate.
3. Cut the green pepper into small pieces while standing the starch water.
4. Take a bowl, put chopped onion, ginger and garlic and 1.5 tbsp soy sauce into the bowl, then put 1/2 teaspoons of salt, sugar and thirteen spices, then put a little starch, and finally put half a bowl of clear water to mix them all together to become seasoning juice.
5. When the starch is standing, cut the meat into small pieces and put it in a large bowl. Add 1 tablespoon cooking wine, half a tablespoon soy sauce and 1/2 teaspoons salt, grab them evenly and marinate them for a while.
6. Pour the soaked starch water out of the clear water above, and pour the remaining starch slurry into the meat bowl. It is not easy to pour out the starch after precipitation. You can stir it with a spoon or hand and put it into the bowl. You can also drop a few drops of oil and mix well together, so that you don't like to bang out when frying meat.
7. Grasp the meat and starch slurry evenly by hand.
8. Pour a little more vegetable oil into the pot, heat it to 50%, put the small pieces of meat wrapped in starch slurry into the pot, fry them in medium heat until the crust is hard, and take them out. You can fry them twice for the first time, so you don't need to put too much oil.
9. After frying for the first time, open a medium fire and burn the pan into the oil. There will be no crackling sound. Pour all the meat pieces that have been fried for the first time into the pan and fry for half a minute. At this time, the skin of the meat pieces is very crisp and the inside is very tender and smooth. At this time, sprinkling salt and pepper is the salt and pepper tenderloin; If you use green peppers with thick skin, it's best to put the green peppers into the oil and slide them after frying the meat, so that the green peppers can be cooked. I use very thin skin, so I omit this step.
10. When frying for the second time, you can take another pot and stir the prepared seasoning juice and pour it into the pot.
1 1. Boil the juice until it is slightly thick (don't add too much starch to make it look like porridge), and then pour a little fried meat oil.
12. Put the green pepper and the fried meat into the pot.
13. When the fire is quickly pulled twice, the pot will be served, and the juice should be less, so that the skin of the meat segment will remain crispy and will not soften. Of course, if you like it more tasty, you can wrap the meat segment with more juice, which has the advantage of being very tasty, but the disadvantage is that the skin of the meat segment will soften soon, but it is also quite delicious and suitable for mixing rice.