"Crispy meat is a traditional dish of the Han nationality. It is crispy, tender, refreshing, fat but not greasy. It is common in all parts of China, mainly in Shanxi, Luoyang, Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places. Today, according to the practice of Daren, I fried it and steamed it in the cage! "

material

Ingredients

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Pork belly 80g

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Pork tenderloin100g

ingredients

vegetable oil

of appropriate amount

cooking wine

2 scoops

salt

a little

Chinese prickly ash powder

1 spoon

starch

60 grams

soy

3 scoops

scallion

2 trees

eight angles

two

ginger

3 tablets

cinnamon

1 small piece

granulated sugar

Half spoon

Chicken Powder

1 spoon

The practice of small crisp meat

1.

I prepare two kinds of meat, tenderloin and pork belly.

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2.

Cut the meat into small or thick pieces.

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3.

Add cooking wine, pepper powder, soy sauce, salt and chicken powder, and marinate for15min.

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4.

Put the starch into a large bowl, add clear water and stir it into starch water, then let it stand to precipitate the starch.

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5.

Slowly pour out the clear water on the precipitated starch water, grab the precipitated starch evenly into starch paste by hand, put it into the marinated meat and grab it evenly with the meat, so that the meat pieces are covered with a layer of starch paste.

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6.

Heat cooking oil in the pan, and put the meat pieces covered with starch paste into the oil pan one by one.

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7.

Deep-fry the meat in medium fire and take it out. When the meat is put into the pot, it may stick together. When the shell is hard, it will be opened with chopsticks.

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8.

Put the fried crispy meat into an easy-to-heat-conduct container, and add onion, ginger, star anise and cinnamon.

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9.

Add some cooking wine

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10.

Add some soy sauce

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1 1.

Sprinkle some pepper powder, and I added a little sugar (adjust it myself)

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12.

Pour in a little water, put it in a steamer and steam for 40 minutes on low heat.

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13.

This is the steamed finished product

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Finished product drawing of crispy meat

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knack for cooking

Slowly pour out the clear water on the precipitated starch water, grab the precipitated starch evenly into starch paste by hand, put it in the marinated meat and grab it evenly with the meat.