Furong meat
Raw materials:
Ingredients: 300g tenderloin and 200g shrimp.
Ingredients: pork suet 1 piece, egg 1 piece, glutinous rice wine 100ml.
Seasoning: 20 pieces of pepper, 1 tablespoon of soy sauce, a little chicken powder, appropriate amount of dry starch, appropriate amount of Chili powder, 3 tablespoons of sesame oil, appropriate amount of lard, and tomato sauce 1 tablespoon.
Exercise:
1, the tenderloin is cut into leaflike pieces, and the pork suet is cut into small pieces for later use;
2. Put the cut tenderloin into a container and add a proper amount of Chili powder;
3. Add a proper amount of chicken powder;
4. Pour in the right amount of soy sauce;
5. Stir well and marinate for15min;
6. Take meat slices and sprinkle with appropriate amount of dry starch;
7. Put a shrimp at the wider end of the meat slice and a pig's suet at the narrower end, and press it tightly;
8. Wipe the egg white on the shrimp and pork suet;
9. After the water is poured into the pot and boiled, the meat slices are laid flat in the hedge and blanched until the meat and shrimp change color;
10, and treat all meat slices in the same steps as 5-8;
1 1, put 3 tablespoons of sesame oil in the pot, heat it, add the pepper particles, and take out the pepper particles after the fragrance bursts;
12, adding lard into the fried pepper sesame oil;
13, after the oil temperature is 70% hot, add the sliced meat and fry until cooked;
14. The same step 12, all the meat pieces are processed and put into the plate;
15, put 100ml glutinous rice wine in the pot;
16, add a tablespoon of tomato sauce, stir well, heat and turn off the fire;
17, take raw vegetable leaves, wash them and put them on the bottom of the plate;
18, pour the prepared juice on the hibiscus slices.
Experience sharing:
1, if you can't get used to the taste of lard, you can use ham meat instead of pork plate oil and ordinary edible oil instead of lard;
2. If you want the skin of the finished product to be more brittle, you can evenly wrap more dry starch and fry it;
3, the sauce can be adjusted according to personal taste habits.