Ingredients
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Pork belly125g
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Pork tenderloin125g
seasoning
salt
2 grams
soy
3 teaspoons
scallion
5 grams
ginger
3 tablets
eight angles
two
cinnamon
1 small piece
cooking wine
2 teaspoons
starch
100g
Chinese prickly ash powder
1 spoon
vegetable oil
of appropriate amount
The practice of small crisp meat
1. Cut the meat into small pieces or thick slices, add cooking wine 1 tsp, a little pepper powder, soy sauce 1 tsp, and salt, grab them evenly, and marinate them for 15 minutes.
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2. Before curing the meat, put the starch into a large bowl and stir it into starch water with clear water, and then let it stand to precipitate the starch.
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3. Pour out the clear water on the precipitated starch water slowly, grab the precipitated starch into starch paste by hand, put it into the marinated meat and grab it together with the meat, so that the meat pieces are covered with a layer of starch paste.
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4. Heat the cooking oil in a clean pot (there will be dense bubbles when the meat pieces are put down), and put the meat pieces covered with starch paste into the oil pot one by one.
5. Deep-fry the meat pieces in medium fire and take them out. When the meat pieces are put into the pot, they may stick together. When the shell is hard, they will be opened with chopsticks (when frying meat, oil will sometimes spill out, so be sure to pay attention to safety).
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6. Put the fried crispy meat into an easy-to-heat-conduct container, add onion, ginger, pepper powder, 1 teaspoon cooking wine, 2 teaspoons soy sauce, star anise and cinnamon, and then pour clean water to half of the meat (if you like more soup, you can put more. If the container is not covered, there will be a lot of steam and soup after finishing, so there will be a lot of soup.
7. After boiling in a steamer, steam for 40 minutes on medium and small fire (you can also steam some immature vegetables such as radishes, potatoes and bamboo shoots together, which will not only relieve boredom, but also provide more comprehensive nutrition)?
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