Pork slices
Ingredients?
1 green pepper
20 pieces of pork hindquarters (1 cm square)
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100 grams of potato starch
Bowl juice?
5 grams of cooking wine
15 grams of light soy sauce
2.5 dark soy sauce grams
10 grams of oyster sauce
7.5 grams of white vinegar
7.5 grams of soft sugar
A few drops of sesame oil
Salt 1 gram
Chicken powder 2.5 grams
Thirteen spices 1 gram
Corn starch (thickening) 5 grams
Onion, ginger and garlic A little
How to make pork slices? Cut the pork into 1cm square pieces, put it in a bowl and marinate it for a few minutes with a little cooking wine and a little thirteen spices and a little salt; set aside; cut off the green peppers After seeding, break it into small pieces of about 2 cm by hand and set aside; put the Ruyi brand potato starch into a basin and soak it in cold water for 10 minutes
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Chop the onions, ginger, and garlic into mince and put them in a bowl. In the bowl, put light soy sauce, oyster sauce, white vinegar, white sugar, sesame oil, thirteen-spice chicken powder and a little salt. The exact amount is listed above! ! ! Finally, add two spoons of water, add a small spoon of cornstarch, stir evenly and set aside (stir for a while until the sugar is completely melted and the starch does not sink to the bottom)
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After the starch has soaked and sunk to the bottom, pour out the water on top of the water starch, drain the simmering water, and throw it into the starch basin. Add a spoonful of oil, along with the water starch, and squeeze it evenly! !
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Put a lot of oil in the pot, the oil temperature is 50% hot. Put the meat that has been well-coated with starch into the oil piece by piece along the edge of the pot over medium heat. The first frying is mainly for setting the shape.
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After the first frying, turn on the high heat and heat the oil. Look at the meat inside the plate. If there is any stick together, gently tear it apart with your hands to ensure that they are separated piece by piece without adhesion.
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Oil temperature 8 When it is 90% hot, put the meat into the oil pan and fry it for the second time, about 30 seconds. The time depends on the amount of meat. Remove the meat from the oil. You can eat a piece. It will be crispy on the outside and tender on the inside. @
If the green peppers you use are very thick-skinned, pour the green peppers into the oil and slide them. If they are thin-skinned, skip this step
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If the fire at home is not strong enough, the meat can be fried again. I usually fry the meat three times. This is the meat I fried three times
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In another pot, heat up a little base oil, pour the prepared bowl of juice into it, and turn on high heat until the juice in the sauce pot becomes thick and bubbly
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Pour in the green peppers, the fried meat pieces, and stir-fry quickly until the meat pieces are coated with juice. This step must be fast. It is best to use a spoon, and turn it over twice. Remove from the pan and make sure the meat is charred on the outside and tender on the inside! This time I don’t have big green peppers at home, so I used sharp peppers instead, which taste a little worse!
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This finished product, let’s eat...
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Tips
1 If the ratio of meat to water starch in this dish is not properly controlled, it will seriously affect the taste of the meat. Too little starch is definitely not good. It is recommended to prepare it according to my ratio
2 Be sure to use potato starch, preferably Ruyi brand
3 Only a little bit of dark soy sauce is enough, the dark soy sauce is just to adjust the color
4. Be sure to use white vinegar< /p>