Ingredients

400g of pork, 130g of cornstarch, 2 eggs, 3 tablespoons (45ml) of dark soy sauce, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, 1 teaspoon (5g) of peppercorns, 1 teaspoon (5g) of salt, 1 piece of coriander, 20g of dried fungus, 50g of asparagus, 1 tablespoon (15ml) of shaoxing wine, 500ml of oil ( Actual consumption 30ml)

Practice

1: Cut the pork into 1cm wide and 4cm long slices. Slice the green onion diagonally. Cut ginger and garlic into thin slices. The cilantro is washed and chopped. Dried fungus soaked in water, then selected into small pieces. Cut the asparagus into comb slices.

2. Pour the cornstarch into a bowl, crack the egg into it and mix well, then put the pork slices into a layer of egg paste and marinate for 10 minutes.

3, medium heat, hot oil in the pan, to be burned to 50 percent of the heat when the sliced pork into the pan one by one (to prevent each other from sticking), slowly frying over medium heat into a golden brown, and then fish out to drain the oil.

4, leave the bottom oil in the pot, when it is hot, will be sliced onion, ginger, garlic and pepper into the incense, then into the wood ear small duo and shuihaifa asparagus stir fry for a few moments, and then add the appropriate amount of water (80ml), salt, wine and soy sauce and stir fry evenly.

5, the fried fungus and asparagus slices into the pork slices mixed evenly, and then into the steamer pot on high heat steaming for 45 minutes.

6: Finally, remove the crispy pork from the steamer and sprinkle with chopped parsley.

Tips

1, the skin of pork is thin, fat and thin, the meat is more tender, the most suitable for burning, popping, stewing and brining.

2, will be cut into small slices of meat is appropriate, and more convenient to cook flavor.

3, in the fried pork, because it contains water, so there will be the possibility of oil splash, before cooking to do a good job of protection

Practice two, sweet and sour pork

Materials

Front leg 200g, 20g of cooking wine, ginger and onion juice 10g, 1 egg, 60g of cornstarch, 15g of ginger, 3 cloves of garlic, 50g of green onion, Soy sauce 15g, 30g of sugar, 25g of vinegar, 5g of cooked sesame seeds, 15-20 peppercorns

Practice

1. Prepared pork leg cut into strips about 4cm long and 1cm wide

Tips: Pork selection of the front leg fat and thin the best, too thin will be stuffed, too fat will be greasy mouth

2. Meat strips with cooking wine, salt, onion and ginger juice water The meat will be battered with cooking wine, salt, egg wash and raw starch

Tips: Use whole egg wash without separating the yolks and whites

3. All the seasonings will be evenly coated in the meat

4. Ginger and garlic cut into rice, and green onions cut into small pieces for use

5. Pour canola oil into the pan and heat until it becomes 6%, then put the meat into the pan and fry it until it is ready

Tip: Use chopsticks to coat the meat with the batter, one by one, so as not to stick together

6. The first time you fry the meat until it is golden brown in color, you can fish it out

7. When the oil is hot to 9%, the first time you fry the meat, pour it back into the pot and fry it again, which is known as re-frying

Tip: The re-frying of the meat after the crispy outside and inside, better taste

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8. pot to leave a small amount of oil, under the ginger rice, garlic rice and chopped green onions popping pot

9. and then pour into the salt, cooking wine, soy sauce, sugar, vinegar and water starch into the sweet and sour sauce

10. to be contracted over high heat to the two streams of gravy, under the small crispy meat and mix it well, and out of the pot sprinkled with sesame seeds can be eaten