First, dry-fried pork belly slices
Ingredients
Pork belly
ingredients
Ginger.
seasoning
Salt, monosodium glutamate, cooking wine, soy sauce, starch, edible oil.
Production step
1, pork belly washed and sliced.
2. Chop ginger and take ginger juice for later use.
3. Salt, monosodium glutamate, cooking wine, soy sauce and ginger juice are made into marinade juice for later use.
4. Marinate pork belly slices with marinade juice for 2 hours.
5. Marinated pork belly slices are covered with a layer of dry starch.
6. Make oil in the pot, and fry in pork belly at 60% heat for about 1 minute.
7. After the meat slices are dry and fragrant and golden red, serve.
Tip:
1, pork belly slices cut 5 mm thick is better.
2. Be sure to fry some of the fat in the pork belly, otherwise it will be greasy.
Second, the practice of dry frying pork belly
1. Slice pork belly, add eggs, flour, salt, pepper and water to the starch and mix into a paste.
2. Put the sliced meat into the paste and mix well.
3. There is more oil in the pot, and the oil temperature should be warmer. After the oil temperature can be reached, put down the sliced meat wrapped in paddles and fry it until both sides are golden.
Third, dry frying pork belly.
Pork belly is cut into strips about three centimeters and peeled.
Then cut into pieces of about 2 mm.
Slice onion and ginger.
Put the meat slices in a container, put the onion and ginger slices and all seasonings except flour, grab them evenly and leave them for an hour to make them tasty.
Remove the onion and ginger slices from the marinated pork belly, add a spoonful of flour and grab well.
Add another spoonful of flour and mix well.
Heat the pot, pour in vegetable oil and heat it to 60%.
Fry the meat slices into the pot until they are slightly yellow and take them out.
Continue to heat the oil to 80% heat.
Pour the meat slices from the fryer into the pan and fry for 2 ~ 3 seconds, then take them out immediately and put them on the oil-absorbing paper to suck.