Raw materials: lean meat, shredded onion, shredded ginger, minced garlic, shredded carrot, salt, monosodium glutamate, sugar, white vinegar and tomato sauce.
Production method: cut lean pork into large pieces, hang starch paste, fry in oil pan until golden brown, and fry over low heat until slightly crisp. Leave oil in the bottom of the pot, add onion, ginger, shredded carrot and minced garlic, stir-fry until fragrant, and put the fried meat in the pot for balance. Boil the prepared juice (salt, monosodium glutamate, two spoonfuls of sugar, appropriate amount of white vinegar, a little tomato sauce) over high fire.
Flavor: sweet and sour with salty, crispy and delicious.
This thing is basically slippery, so it is very simple.
First, prepare sliced meat. If you are very particular, you can use tenderloin, otherwise, the general rear hip tip will do. You can be a little fatter. As long as the thickness of the meat is similar to that eaten outside. If you cut it thick, you can pat it loose with the back of the knife. If it is thin, this process is saved.
Feed meat with salt and cooking wine. Make a paste with starch (preferably potato starch), and make sure it is hung on the meat.
Put oil in the pot, burn it, smoke it, then dip the fed meat slices in a starch bowl, so that both sides of the meat slices are stained with starch, and then fry it in the pot. What needs to be explained here is that the paste must not be hung too much, as long as it is stained on both sides. There are too many. You can make a Chinese hamburger! )
Remember, the meat pieces should be pasted one by one, put into the pot, and immediately break up after going down, otherwise they will stick together.
At this time, the oil should not be too hot. Turn down the fire and fry the meat.
How do you know if it's ripe? If you are not afraid of scalding, you can try it. If you are afraid of scalding, find a longer chopstick and see if you can poke it through. It's easy to puncture, which means the meat is cooked and ready to cook.
After the meat is fished out, you can make juice.
There are two kinds of fruit juice, one is sweet and sour, and the main raw materials are rice vinegar, sugar, a little salt and pepper and monosodium glutamate. Put these seasonings in a small bowl, get some water and mix well. Just have a taste, ie highlight the sweet and sour taste. To look good, you can add 1 and 2 drops of soy sauce to the prepared juice. Remember, there must be less water! One is salty, that is, put soy sauce, salt and pepper and monosodium glutamate (be careful not to have too much soy sauce)
Mix the juice and cut some garlic slices and onion shreds for later use.
Continue to burn the oil pan, heat the oil to 70%, and pour all the fried meat slices back into the pan. The purpose of this time is to draw pictures, so the fire can be bigger and the oil can be warmer. But pay attention to observation, so as not to burn the meat.
Deep-fried meat, then find a pot to sit on the fire, put oil, heat it up, put garlic slices and shredded onion in the pot, pour the deep-fried meat slices in, stir fry a few times, and drain the juice.
If your juice is just right, it will be absorbed by the meat slices soon after cooking, and there won't be much wealth. If you find a pile of soup, don't worry. Take out the meat slices first. Open the remaining juice, then thicken it with some water starch and pour it on the sliced meat. Because the meat is cooked, this process will be completed soon!