In fact, the crisp whistle is also called crisp Sao, which can be said to be the "oil residue" left by lard. But don't use lard. Under normal circumstances, the oil yield of pig plate oil is high. The remaining lard residue is usually used directly for cooking. Some people sprinkle salt, pepper or sugar and stutter, but after all, they are big fat, and they will feel tired if they eat too much.
crack
Guiyang people do not cook lard for that lard. They added flavoring wine, grass and other spices to the oil residue to make a fragrant, salty and crisp whistle, which is suitable for all kinds of dishes. Therefore, Guiyang people use pork belly or pig neck to make crisp stickers, and the proportion of fat and thin is moderate, so the whistle made is better in taste and not tired of empty stuttering.
Crispy paste is an unremarkable snack, but it is hidden in Guiyang cuisine, big and small, much like the golden supporting role in the port TV series. You can see fried rice, noodles, stuffed dolls, bean rice hot pot and crispy sentry. Dried bean curd is crispy, so it is not a problem to fish out two or three bowls of rice in one breath. In addition, light food, coupled with fragile posts, becomes lifelike!
For example, white, which I used to match crispy stickers today, is a common seasonal aquatic vegetable in the south. It is fresh and elegant, and tastes gentle in South China. Stir-fried with crisp whistle, moistened with lard, stirred with pepper and soaked with aroma, giving off a lively and vivid taste. One of the favorite foods of Guizhou people, it is not a problem to kill two or three bowls of rice in one breath. Summer is here, and it's time to eat white food. At this time, the sugar content is high, and the meat is soft, crisp and sweet. Please be sure to buy and try it out. White tastes sweet and fresh, vegetarian dishes are suitable for eating meat, and flowers are delicious when mixed.
Slices are fried with a crisp whistle, white and crisp, with the aroma of animal fat and a little spicy. Eat them with a crisp whistle and call them agarwood!
[composition]
Pork belly/pork neck 300g dessert Hui 1 tablespoon salt 1 tablespoon soy sauce 1 tablespoon aged vinegar 1 tablespoon water 30ml/ lard 10g.
1 spoon = 1 spoon =15ml
1 spoon = 1 Atayal spoon = 5ml
[recipe] 1. Pork belly/pork neck is cut into small squares of about 1 cm.
2. Pour minced meat into a cold pot, add 30ml water or 15g lard as an oil absorbent, give off fragrance, turn to low heat, and slowly boil out the water of diced meat.
3. After the meat whistle contracted, the water in the pot slowly decreased and the oil began to vomit. Season with salt, soy sauce and liqueur, and continue to fry. At this time, the barbecue restaurant had better cook in the pot and continue frying on the way.
4. There is more and more oil in the pot cooked by low fire, the foam becomes smaller, the whistle changes from light yellow to golden crisp, and the lard can be used for cooking.
5. Add another pot, pour in the filtered meat whistle, add vinegar to stir-fry the highest color, and the taste is crisp. Mix the oil in the pan and let it cool. The crisp whistle ended in a minute.
Fried crispy whistle
White 200g Crispy Whistle 80g Dry Pepper 5 Pepper 1 Spoon Garlic Seedlings 1 Spoon Seasoning Wine 1/2 Spoons Salt 1 Spoon Sugar 1/2 Spoons.
[recipe]
1. Wash, peel and slice.
2. Pour the right amount of oil into the hot pot, add the chopped white, stir-fry until the edge is focused, and prepare.
3. Make another oil pan, boil ginger and garlic foam, add pepper balls and pepper granules, add white crispy whistle, stir fry, and finally add seasoning wine, salt and sugar to taste, stir fry, and sprinkle a little garlic in the pan.
Recently, many people have stopped eating lard, but I always like to use it for cooking or mixing noodles. The fragrance is very soft. This time, I not only cooked lard, but also made a delicious crisp whistle, which fried the most delicious white and full of sense of accomplishment!