Materials for expansion materials: 250g pork (lean meat, tenderloin, plum blossom meat and meat with a little fat, which I personally think is better), potato starch 100g, 2 green peppers (cucumber slices, carrot slices and chopped green onion), a little minced onion, ginger and garlic, 2 tablespoons cooking wine 1 tablespoons soy sauce.
The practice of Northeast Meat Festival?
1. Now put potato starch into a container, add water and stir it into starch water. No matter how much water it is, dilute the starch water.
2. Let the starch water stand for about 10 minutes, and the starch and water will separate.
3. When the starch water is standing, cut the green pepper into small pieces.
4. Take a bowl, put chopped onion, ginger and garlic and 1.5 spoonful of soy sauce into the bowl, then add a little salt and sugar, add a little starch, and finally put half a bowl of water and mix them all together to make a sauce.
5. After the starch is allowed to stand, cut the meat into small pieces and put it in a big bowl. Add 1 tablespoon cooking wine, half a spoonful of soy sauce and a proper amount of salt, and marinate by hand 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. Starch is not easy to pour out after precipitation. You can stir it with a spoon or hand and put it in a bowl. You can add a few drops of oil and stir well together, so you don't like banging when frying meat.
7. Grasp the meat and starch slurry evenly by hand.
8. Pour a little more oil into the pot, heat it to 50%, put the small pieces of meat wrapped in starch paste into the pot, fry them on medium heat until the skin becomes hard, and take them out. You can fry it twice for the first time without putting too much oil.
9. After frying for the first time, the oil in the pan burned without crackling. Pour all the meat pieces fried for the first time into the pot and fry for half a minute. At this time, the skin of the meat is very crisp and the inside is tender and smooth. At this time, sprinkling salt and pepper is the salt and pepper tenderloin; If you use green peppers with thick skins, you'd better put them in oil and slide them after frying the meat, so that the green peppers are cooked. I used very thin skin, so I omitted this step.
10, when frying for the second time, you can take another pot, stir the prepared seasoning juice and pour it into the pot.
1 1. Cook the juice until it is slightly thick (don't add too much starch to make it look like porridge), and then pour in a little fried meat oil.
12, put the green pepper and fried meat into the pot.
13, quickly pull the meat out of the pot twice, with less juice, so that it can be slightly stained on the meat segment, so that the meat segment will remain crispy and will not become soft. Of course, I like it more delicious, so I can wrap the meat with more juice. The advantage of this is that it is very tasty, but the disadvantage is that the skin of the meat segment will soften quickly, but it is also delicious and suitable for bibimbap.