Cantonese sausage is a special food in Guangdong province, and it is a kind of sausage produced only in Guangdong. This kind of sausage has a unique taste. It can be fried with many other dishes. No matter what kind of food goes with it, fried sausages can highlight their own flavor. But not every kind can be fried with sausages. Let's take a look at what is the best dish of Cantonese fried sausage.

Processing technology of fried okra with Cantonese sausage and lean meat

1. Okra is sliced, garlic is chopped, Cantonese sausage is cooked first, and then sliced. Raw pork is added with oil, soy sauce, sugar, salt (a small amount of the four can be used) and its water starch (the amount of water starch directly affects the taste of raw pork), and stirred evenly for curing.

2. Stir-fry the raw pork in the hot pot and serve it.

3. Stir-fry minced garlic in a hot pot, and then stir-fry the sausage.

4. Stir-fry okra in oil, add light soy sauce and stir-fry a little sugar.

5. When the okra is ripe, pour in the raw pork and stir fry. (If you like peppers, you can add a small amount of chopped peppers or hot sauce. )

skill

Okra is soaked in cold water with a spoonful of salt, which is very easy to remove the small Mao Mao on the surface ~ Remember to wash it with cold water after soaking.

Oh! Regarding water starch, those who like raw pork chewy can put less or not, and those who like raw pork smooth and tender can put more.

Delicious enough to have no friends-Cantonese crispy roasted meat

Practical process

1. Wash the pork belly first, then put it in a pot with ginger slices, onion and rice wine and cook for 5-8 minutes until the pork belly fades and solidifies.

2. Control drying, then cut a few knives on a part of the meat and mix the spiced powder with salt. Rub it on the meat, and be careful not to put it next to the skin.

3. Wrap the meat and edges with tin foil, coat the skin with 1 spoon of white vinegar/white rice vinegar and put it in the refrigerator to dry/marinate for one night.