What is ancient meat?

Goose old meat is the most famous Chinese food in foreign countries, and it is the most authentic way. According to a Guangdong master, the ingredients in it are Cantonese pickles. When cooking this goo meat, just put this Cantonese pickle in a bowl and put it in with the fried goo meat.

Classification of dishes: Cantonese cuisine

Exercise:

Cut pork chops into slices, slice them loosely with the back of a knife, marinate them in marinade for half an hour, remove seeds from green peppers, slice onions, dip them in white powder for later use, fry them in hot oil with medium fire until golden brown, take them out, heat them with high fire for 30 seconds until their appearance is crisp, take them out and stir-fry them with 2 tablespoons of oil, and boil them with comprehensive seasoning after turning off the fire.

Sour fruit practice:

White radish, carrot and cucumber are all cut into small pieces of water chestnut, salted 1 hour, rinsed with cold boiled water, and soaked in sweet and sour water, white sugar, white vinegar and water for more than 2 hours.

Chef's Skills in Cooking sweet and sour pork

Stir-fried ribs are the same as sweet pork. In order to keep the taste and appearance of meat good, the heat of flour and frying oil is very important. In the process of making sweet and sour pork, it is actually cut first and then pickled. First, it is salted to make the meat delicious. Then, add raw flour to seal the fiber of the meat, so that the gravy will not dry when frying. Then add eggs to make the color juice golden and the meat crispy. Finally, dry powder is added, which becomes brittle when frying.

When frying, wait for the oil to boil before putting down the meat. Boiling oil can tighten the raw flour on the outer layer of meat and will not fall off. Pick up the fried outer layer when it is hard, then fry it in boiling oil for about 2 minutes until golden brown, then stir-fry the top of the material and thicken it so that every piece of meat is covered with sauce. There should be no sauce overflowing on the plate after serving.

Materials:

Pork chop ... 300 grams.

Green pepper ............. 1.

Onions, ............., half.

Sour fruit ............. 1 cup

(white radish, carrot, cucumber)

Marinade:

Egg yolk ............. 1

2 tablespoons soy sauce ..............

White powder ... 1 spoon

Comprehensive seasoning:

3 tablespoons sugar ..................