Onion, ginger, minced garlic, appropriate dip, salt and pepper powder, appropriate cumin powder?
1 Slice pork tenderloin, and grab all seasonings in the material list evenly by hand.
Marinate for a while.
3 Grab small meat balls by hand, put them in hot oil one by one, fry them until golden brown, and take them out.
4 After all fried, fry in the oil pan, which is more crisp.
5 eat with salt and pepper or cumin.
Ingredients: 400g pork, 5g coriander.
Seasoning: star anise, fragrant leaves, pepper, cinnamon, soy sauce, sugar, onion, ginger, garlic, starch, vinegar, monosodium glutamate and vegetable oil.
Production steps
First cut the selected lean meat into strips, mix with eggs, starch and cooking wine and marinate for 20 minutes. After the oil is overheated, steam it slowly in the pot and steam it thoroughly for later use. At the same time, the meat is combined with seasonings such as fungus, tofu and vegetables according to the process. A bowl of crispy meat comes out of the pot, with bright color, crisp but not rotten, fat but not greasy, and full of fragrance. ?
Ingredients: 350g pork belly, 2 eggs, 30g wet starch, cooking wine 10g, 2.5g refined salt, 2g monosodium glutamate, fresh soup 10g, black velvet antler 10g, coriander 10g, 20g onion ginger and 65438 soy sauce.
1 streaky pork is peeled, and flower knives are placed on both sides, and then changed into pieces with a length of 2.5cm, a width of 1.5cm and a thickness of 0.8cm;
2. Mix the eggs and wet starch into a paste, soak the antlers and shred them. Onion ginger 10g shredded, 10g diced and flaked;
Stir-fry the spoon over high fire, widen the oil and burn it to 70% heat. Hang the meat evenly in the egg paste, put it in oil, take it out when it is fried to golden brown, put it in a soup bowl, add soy sauce, cooking wine, fresh soup and onion ginger, put it in a drawer, steam it thoroughly, and take it out in about 20 minutes;
4 Pick out the onion and ginger, drain the soup into the frying spoon, and buckle the meat in the soup plate;
Stir-fry the spoon on the fire, add the antler and salt to boil, skim off the foam, then sprinkle the coriander segments and shredded onion and ginger on the crispy meat, add monosodium glutamate, vinegar, sesame oil and pepper to the soup in the stir-fried spoon and pour it on the crispy meat.
1 Prepare materials. Cut the meat in half in the middle. 3 cut into long strips. ?
4 Sweet potato starch, flour and appropriate amount of water are mixed evenly. ?
5 Pour the meat into the dish, add an egg, 3 caps of soy sauce and sweet potato starch. ?
6 evenly grasp by hand and cut the celery into pieces. ?
Heat the pan, pour in a lot of oil, heat it for 8 minutes, add some salt, then pour in the meat and fry until golden brown. ?
8 Tear the meat together under cooling.
Heat the oil again, return to the pot, fry it again, and take it out. ?
10 mince pepper and ginger, pour into the pot and fry until cooked. 1 1 Pour some water into the pot. ?
12 Add 2 tablespoons of salt, 13 spices and half a spoonful of white pepper to taste, then stew 1 2 minutes on medium heat, and turn off the heat.
13 steamer and steam for another 20 minutes. First put on a big fire, then turn the water to a small fire and continue steaming.
14 blanch celery with hot water and take it out.
5 Pour the meat into the dish, add an egg, 3 caps of soy sauce and sweet potato starch. 6 evenly grasp by hand and cut the celery into pieces. Heat the pan, pour in a lot of oil, heat it for 8 minutes, add some salt, then pour in the meat and fry until golden brown. 8 Tear the meat together under cooling. Heat the oil again, return to the pot, fry it again, and take it out. 10 mince pepper and ginger, pour into the pot and fry until cooked. 1 1 Pour some water into the pot. 12 Add 2 tablespoons of salt, 13 spices and half a spoonful of white pepper to taste, then stew 1 2 minutes on medium heat, and turn off the heat. 13 steamer and steam for another 20 minutes. First put on a big fire, then turn the water to a small fire and continue steaming. 14 blanch celery with hot water and take it out.
Add celery to 15 pot, stir-fry crispy meat, pour vinegar and chicken essence to taste.
1: It's best to choose lean meat to make crispy meat, which is tender, crisp and refreshing.
2. Choose sweet potato starch with larger particles and mix some flour to mix the meat, and the fried meat will be much smoother.
3. When the oil burns for 7 or 8 minutes, put salt to prevent the oil from splashing on your body.
4: Small crispy meat is returned to the pot again to make the meat crispy.
5: stew in the pot for a few minutes to remove excess oil from the meat.
6. Steaming for dozens of minutes is to make the meat smoother.