Vinegar meat is a traditional classic food in Quanzhou. At the traditional banquet, as soon as the fragrant vinegar meat is served on the table, it will be a CD for a while, with golden color, crisp outside and tender inside, and a bite. The thick smell of meat with a touch of vinegar makes people want to stop. Vinegar meat is also mixed with sweet potato powder in Quanzhou. If it is too dry, add a little water and mix well. Cover with plastic wrap and refrigerate for more than 2 hours, preferably overnight. After the meat is cut, put it in a big basin and put 2 spoonfuls of vinegar (lemon vinegar is used here); 2 tablespoons salt; 2 tablespoons of soy sauce; A spoonful of chicken essence; 2 tablespoons of white sugar; 2 spoonfuls of allspice powder are mixed with seasoning and left for 2-6 hours. Vinegar pork is the taste of Quanzhou people, and the practices of each family are somewhat different, but the main ingredients are the same. Deep-fried vinegar meat is golden in appearance, cooked outside and tender inside, and won't be stuffed with teeth, and the sweetness and sourness are well grasped.

When the oil temperature of the hot pot is five or six layers hot, fry it in the pot, and the whole process is medium fire. When the surface of the fried meat becomes hard and discolored, you can take out the oil control. Although it is called sour pork, it is not as sour as expected, just slightly sour, which just neutralizes the greasy meat. So this fried vinegar meat can be regarded as the southern Fujian version of the northern crispy meat. It's not difficult to make, and the ingredients are simple. Is that fried oil can't be used. Firstly, clean the lean meat, cut it into small pieces, put it into a container, then add salt, soy sauce and cooking wine, stir evenly in one direction, and marinate for 1-2 hours; Cut the meat into 1 cm square strips or chunks with a thickness of about 0.6 cm.

Be sure to wash it with clean water and squeeze out the water for later use. My method is to marinate with soy sauce, sugar, garlic, cooking wine, vinegar and cumin for more than 30 minutes, turn it a few times in the middle, and then add sweet potato powder and an egg white until you feel that the meat and sweet potato powder are connected (cooking feeling is very important). It must be understood that plum blossom meat is the upper shoulder meat of pigs, also called shoulder meat. Mainly lean meat. This part of the meat is fat and thin, and it tastes tender after cooking, and the meat is delicious.