1. For vinegar meat in southern Fujian, it is suitable for meat. There are no unique rules, only hobbies. It can be tenderloin or pork belly. I usually use half pork tenderloin and half hind leg. In fact, to make the best meat, use some oil beads, fry it, wash it, and squeeze out the water.
2. Cut the meat into thin strips, preferably not at right angles. This is different from the sweet and sour tenderloin made in the north.
3. Marinate the meat with spiced powder, sugar, salt, soy sauce and Shanxi mature vinegar for 2 hours.
4. Drain the water after curing for 2 hours.
5. Put it into the production of red powder. Note that the pink vaccine must be stirred evenly.
6. Don't hang the wet paste when it is air-dried without water. It's different when it's blown up. The red powder I marked is 200g g, please open the material according to the specific situation.
7. It's about 7 minutes hot, and I just started frying. In the case of explosion, pay attention to rolling in the later stage.
8. Fried vinegar meat is crispy outside and tender inside, sweet and sour.