Liu Jiao Liu Jiao is also called crunchy. As the name implies, the food tastes particularly crisp. To make the whole dish delicious, you must first marinate it with seasoning, then paste it and fry it crisp. Then prepare a thick and moderate juice to enhance the taste of the whole dish.
The key to barbecued pork slices and barbecued pork dishes is to stir-fry the ingredients until crisp, and then mix them with a fragrant soup to make the whole dish more complicated.
Preparation of ingredients:
300g of pork, corn starch, salt, onion, ginger, garlic, cooking wine, sugar, vinegar, sesame oil, pepper, edible oil, 3 fungus, 50g of winter bamboo shoots, oyster sauce and soy sauce.
Production method:
Step 1.
Slice the pork with an oblique knife, then beat the meat slices evenly with a knife, and then marinate the meat slices with salt, cooking wine and chicken essence to taste. Cut the prepared onion, ginger and garlic into sections for later use. After the fungus is soaked in advance, it is boiled in water and then cut into filaments for later use. Winter bamboo shoots are also sliced for use.
Step two.
Prepare an empty bowl, add appropriate amount of corn starch, and then boil the corn starch with boiling water. Add proper amount of dry corn starch and water to make starch paste. Then add a proper amount of edible oil into the prepared starch paste and stir evenly for later use.
Step three.
Put the marinated meat slices into the starch paste and stir evenly for later use.
Step four.
Pour the right amount of oil into the pot. After the fire raises the oil temperature to 50%, put in the prepared meat slices, fry until cooked, and take out the oil control. Fire again to raise the oil temperature to 60%, then fry until the meat slices are crisp, and take out the oil control. Finally, the oil temperature will be raised to 80% by another fire, and the fried meat slices will be quickly re-fried, and the oil will be taken out for use.
Step five.
Add chopped green onion, Jiang Mo, minced garlic, salt, chicken essence, oyster sauce, soy sauce, sugar, vinegar, sesame oil and water starch into an empty bowl and stir well. Leave a little base oil in the pot and pour in the prepared juice, then add the prepared winter bamboo shoots and black fungus, cook the soup until it is thick, then put the fried crispy meat in the pot, stir fry quickly and evenly, and put it in a plate.
So a crispy, salty and fragrant piece of burnt pork is ready. The taste is crisp and fragrant, which seems to add a lot of color to Chinese cuisine.
Production skills:
1. Fried meat slices should be fried several times, fried meat slices should be fried three times, and the oil temperature should be increased by 1-2% before each frying, so that the fried meat slices will be more brittle and the water will be completely fried, so that the fried meat slices will be brittle and not easy to soften.
2. There are two key points in making crispy paste. A. When preparing crispy meat paste, first take a part, blanch it with boiling water, and then add a proper amount of dry starch to prepare it. The crispy fried sauce made in this way is very soft and more comfortable than cold mixing. It will be more brittle when fried. The ratio of cooked paste to dry starch is 1: 10. B. Adding a proper amount of oil to the crispy paste can make the crispy fried paste crisp, and it is not easy to burst and burn people when frying.