Today, I'd like to share with you a famous traditional dish in Northeast China-Yourou Duan. The method is simple and the ingredients are fully prepared. The food tastes delicious, too. It's tender outside and salty inside. Adults and children especially like it. Plum blossom pork is carefully selected and then marinated to taste. Wrapped in starch and fried in a pot, the shell is crisp and the meat inside is fresh and tender. This dish is salty and delicious. Like a friend might as well try to make a taste, let's see how to make it.

Smooth part

Ingredients: pork plum blossom, green pepper, starch, salt, soy sauce, cooking wine, thirteen spices, sugar, onion and ginger.

Production method:

1. Cut the meat into pieces with a thickness of about 1 cm, then pat the meat with the back of a knife to make it taste soft, and then cut it into small pieces with a length of 3 cm.

2. Put the sliced meat strips into a bowl, add 3g of salt, add a spoonful of cooking wine, add a spoonful of soy sauce and a little thirteen spices, and then grab them evenly by hand. Marinate for 5 minutes. At this point, cut the green pepper into pieces and mince the onion and ginger for later use.

3. Find a clean bowl and fill it with potato starch, then add water and stir it, and leave it for about 10 minute to separate the starch from the water.

4. Pour the prepared starch water out of the clear water, pour the remaining starch slurry into the braised pork bowl, and then fully grasp the meat and starch slurry.

The oil in the pot is boiled, and the oil temperature is 50% hot. Then put the meat pieces into the pot one by one, fry them on medium heat until the skin is golden, and then take them out. After the oil temperature in the pot rises, put the meat into the pot and fry it again.

6. Heat oil in another pot, add ginger and garlic, stir fry until fragrant, add a spoonful of soy sauce, a little salt, sugar, half a bowl of clear water, add a little starch water, season and beat juice, then add green pepper and stir fry, then pour the fried meat into the pot, stir fry quickly with high fire, so that both green pepper and meat are wrapped in soup, and then take out the pot and plate.

Hello, everyone, I am a gourmet chat, and I will often share my cooking skills with you. Today's food is here, easy to learn, and friends can try it themselves. Your support and encouragement are the source of my motivation.