by Sun Zhu Zhu 16251 Favorites 1587743 Views Posted 2013-06-06

Higher heat

5 stars

Buttermilk

Savory

<15 minutes

Beginner's guide

Northeastern slipping meat section is the Northeastern restaurant in a very A classic Northeastern dish, crispy outside, tender inside, salty and savory, many people like to eat, slipping the meat section of the batter is the most important, only the right batter, in order to fry the outside of the crispy blistering shell, in order to protect the inside of the meat will not harden and firewood, the next together to learn how to make delicious slipping the meat section, right?

Main ingredient: 2 servings

250 grams of pork

Accessories

100 grams of potato starch

2 persimmon peppers

Water

5 grams of green onions

5 grams of ginger

5 grams of garlic

1 tablespoon of cooking wine

2 tablespoons of soy sauce

1 tablespoon of sugar

2 tablespoons of soy sauce

Sugar 1/2 teaspoon

Salt 1 teaspoon

Vegetable oil 400 ml

Thirteen spices 1/2 teaspoon

Step 1

First, put the potato starch into a container, put water and stir it to make starch water, don't care about the amount of water, a little bit of diluted starch water can be done

Step 2

To make starch water, place the water into the container and leave it for 10 minutes. Let the starch water stand for about 10 minutes, and the starch and water will separate

Step 3

While the starch water is standing, slice the bell peppers into small slices

Step 4

Take a bowl, put the green onion, ginger, garlic, and 1 1/2 tablespoons of soy sauce into the bowl, and then 1/2 teaspoon of salt, sugar, and thirteen spices, and then a pinch of starch, and then a little bit of water. Step 5

While the cornstarch is resting, cut the meat into small pieces and put them into a large bowl, add 1 tablespoon of cooking wine, half a tablespoon of soy sauce, 1/2 teaspoon of salt and marinate for a while

Step 6

Pour the soaked cornstarch water out of the top, and then pour the rest of the cornstarch into the bowl of meat, as the cornstarch won't be easy to come out. The outer skin hard shell out, can be divided into two fried the first time, so that you do not have to put too much oil

Step 9

Step 9

The first time they are finished frying open medium-high heat will be burned in the pot to the oil inside is no longer splitting the sound of the water, will be all the fried over the first time of the meat section poured into the pot and fried for half a minute to fish out, then the meat section of the skin is very crispy, very tender inside, then sprinkle with pretzels is the pretzel tenderloin Slightly thick can be (do not put too much starch into the porridge like), and then pour a little fried meat oil

Step 12

green pepper and fried meat into the pot

Step 13

High heat and quickly pull two out of the pot, the juice should be less, slightly can be stained meat on the section can be, so that the meat section will keep the crispy skin will not become soft, of course, like more flavorful, you can add a little more flavor, and the meat will not become soft, and then the meat will not become soft, and then the meat will not become soft. If you like more flavorful, you can put more juice, the meat section are covered, the advantage is very flavorful, the disadvantage is that the meat section of the skin will soon become soft, but it is also quite delicious, suitable for mixing with rice