The most commonly used is gouache or egg powder slurry: 1, meat washing: wash the small meat or meat slices cut into small pieces with warm water and wring out the water; 2. Hydrate and moisturize: If you want to stir-fry the sliced meat or small meat to be tender, you should first hydrate and moisturize the sliced meat or small meat, and add onion Jiang Shui or cold water according to the ratio of similar meat: water 5:/kloc-0, and let the muscle fibers absorb water into the muscle fibers according to the grasping. 3. Seasoning: add a little salt, rice wine and white pepper to the sliced meat or small meat, which has the effect of adding flavor, removing fishy smell and improving flavor, so that the sliced meat or small meat is rich and colorful; 4. desizing: add appropriate thickening powder, and wrap the thickening powder around the meat slices or small meat according to the grasping; Grab the appropriate egg white, and grab it evenly, so that the surface of the meat slice or small meat is evenly wrapped with a layer of egg white, which is equivalent to changing the meat slice or small meat into a double-layer protective suit; 5, sealing oil: desized small meat should be sealed in appropriate cooking oil, with anti-sticking, anti-drying effect. This is the common desizing technology of sliced meat or small meat.
Production process of fried pork slices with bean skin 1, first solve the pork slices: refined pork150g, cut into 0.2cm-sized and 7cm-long slices, and wash the slices with warm water. Dry the washed meat slices, add 30g of onion Jiang Shui or cold water, and keep pinching to let the muscle fibers digest and absorb the water. Add 0.5g of salt, 3g of rice wine and a small amount of white pepper, and grab well again. Add 30 grams of thickening powder, keep pinching, and let the thickening powder evenly wrap the meat slices. Then grab a third of the egg white, and keep grabbing it evenly, so that the surface of the meat slices is evenly wrapped with a layer of egg liquid. Sealed in edible oil15g, it has the functions of anti-sticking and anti-air-drying, and it is preserved for 20min.
2. Solve other foods in the process of curing meat slices. Use thin soybean hull 1 sheet and wash it with warm water.
3. Cut the washed tofu skin into shredded soybean oil skin with a size similar to that of sliced meat.
4, cut green, shredded red pepper, cut green onion, extra-thin ginger slices, shredded garlic, and fragrant garlic.
5. Cook the pan early, cool the oil in the hot pan, pour in a certain amount of cooking oil, put in the desized meat slices, stir-fry and blanch, then pour out the oil control and water supply.
6. Pour 30g of cooking oil into the pot, stir-fry ginger slices, shredded garlic and scallions when the temperature is 40% to 50%, add 20g of soy sauce and stir-fry until fragrant, and then cook rice wine10g. Add shredded soybean oil and sliced meat of automobile engine oil, add 30 grams of broth or cold water, stir-fry until hot. Add 2g of salt, 3g of white sugar, chicken essence or chicken essence powder 1 g (optional), add shredded green pepper, and stir well again. Add 30 grams of glutinous rice flour, hook the material juice, and under the influence of the melting of flour, let the flavor juice evenly wrap the food.
7. Pour pepper oil or clear oil10g, sprinkle with fragrant lai, and call a truce. From the pot to the plate, you can serve and enjoy this classic home-cooked fried pork slices with bean skin. Do a good job in this key step. The sliced meat is soft and tender, and it is delicious. The traditional method of frying sliced meat with bean skin.