Speaking of Cantonese food, what do you think of? White-cut chicken, Guangzhou Wenchang chicken, barbecued pork with honey sauce and braised pork with plum vegetables are mouth watering. I'd like to share this Cantonese dish with you today, which is also delicious. It is a very special dish with three different flavors. The first layer is sweet and crisp skin, the second layer is round and soft meat, and the third layer is fresh and fragrant gravy. It's really salty and delicious, with endless aftertaste.
Sweet and sour pork is delicious. When serving, the aroma is overflowing, which makes people drool. Delicious, smooth and appetizing. It is thick but not greasy, but it is not so easy to make this dish well. Have certain skills. When making sweet and sour pork, keep these three skills in mind, and make sure that the fragrance is overflowing, sweet and sour.
First, powder the meat. Meat should be coated with egg yolk liquid first, and then rolled into raw flour (starch) to make it evenly coated with a layer of raw flour (starch). Corn starch is more suitable for raw flour. You can also use flour. 2. After the sweet and sour juice is cooked, it must be thickened first. When the juice is boiled thick, put it into the fried material and stir it evenly, so that the sweet and sour juice can wrap the skin without destroying the crispy taste of the skin. If the juice contains too much water and is not thick enough, the skin of the fried food will soften in an instant.
Third, the sweet and sour juice should be cut in order. To put salt first, the master said, "If you want to be sweet, put salt first." Cook the salt and vinegar together first, remove the sour taste and then add the yellow sugar. The sweet and sour juice is sweet and delicious.
Materials:
Stripped pork belly 200g pineapple 150g egg 1 red pepper 1 green pepper 1.
Seasoning:
Sugar 15g tomato sauce 45g rice vinegar 30ml soy sauce 30ml water starch 50ml salt 3g starch 3g flour right amount edible oil right amount.
working methods
1. Peel and core pineapple, cut into pieces about 1.5 cm square, soak in salt water for about 10 minute, take out and drain; Wash red pepper and green pepper respectively and slice them; Eggs take egg whites for later use.
2. Wash the pork belly, soften it with the back of a knife, cut it into pieces the size of a pineapple, add salt, starch, 15 ml soy sauce and 15 ml cooking oil, grab it evenly and marinate it for 30min.
3. Add the marinated pork belly into the egg white and stir well. Roll the flour to make it evenly coated with flour, and shake off the excess flour.
4. Take the oil pan, heat it to 60%, add the pork belly pieces, fry for 3~5 minutes on low heat, and take it out. Turn to high heat, add pork belly, fry it again quickly to make the meat more crisp, and remove and drain the oil for later use.
5. Put the tomato sauce, rice vinegar, sugar and 15 ml light soy sauce into a bowl, add 100 ml water, stir well, and beat into juice.
6. Take another clean pot and heat it. Don't put oil in it. Pour the juice directly. Bring it to a boil over medium heat. When bubbling, add water starch, mix well, cook until it is slightly sticky, then add fried pork belly, pineapple pieces and green pepper slices and stir fry quickly to make the juice hang evenly.
Tip: Try to choose sandwich pork for pork belly, which tastes better. If you don't like fat meat, you can also choose tenderloin, and the method is the same. The meat should be fried thoroughly with slow fire, and then fried with high fire until golden brown. Only in this way can the oil in the pork belly be forced out, and it tastes crisp outside and tender inside, without greasy feeling.
Have you tried this delicious food? Today's food sharing is over. I like this delicious and enjoyable three cups of chicken. Please like, pay attention to and share! Do you have any opinions and ideas? Please leave a message below to discuss with us.