step
Steps of frying vinegar in Quanzhou 1 1. Plum blossom meat is the upper shoulder meat of pigs, also called shoulder meat, that is, the meat growing in the shoulder area of pigs is mainly lean meat, accounting for about 90%, and there are several thin fat filaments mixed between the lean meat, so it is called plum blossom meat. This part of the meat is fat and thin, and the proportion of fat meat is particularly suitable. No matter what cooking method is used, it has the characteristics of smooth and tender taste and fresh and fragrant meat. This part of the meat is authentic Quanzhou fried vinegar meat.
The spoon used for seasoning is a kitchen spoon.
1 spoon equals15ml.
1 spoon equals 5mI.
Steps 22 of frying vinegar meat in Quanzhou. Wash and slice pork;
Quanzhou fried vinegar step 33. Add soy sauce, vinegar, cooking wine, salt, sugar, pepper, spiced powder and egg liquid and mix well, then cut some ginger slices and garlic slices and marinate them together;
Step 44 of frying vinegar in Quanzhou. Cover with plastic wrap and marinate in the refrigerator for more than two hours. The longer the pickling time, the more delicious the taste.
Steps of frying vinegar in Quanzhou. Take the salted meat slices out of the refrigerator, pick out the ginger slices and garlic slices inside, and then pour in sweet potato powder (my local name is sweet potato powder);
Quanzhou fried vinegar step 66. Stir the sliced meat and sweet potato powder evenly;
Steps of frying vinegar in Quanzhou. Pour more oil into the pot and heat it. Add the sliced meat and start frying. Don't put too much at a time. I will fry it twice.
Steps of frying vinegar in Quanzhou 88. Deep-fry the meat until it is golden, and then take it out. Don't fry them for too long, or they will dry and not taste good.