Hibiscus meat

Method:

1. Cut 5 grams of cooked ham into mince, and cut 5 grams into plum petals for later use;

2. Cut the tenderloin into holly leaf-shaped slices that are 6.6 cm long, 3.3 cm wide and 0.7 cm thick. Season them evenly with salt, MSG and hot sauce, and lay them flat in a bamboo basket to dry;

< p>3. Peel off the lard film and cut into 25 pieces evenly;

4. Lay the tenderloin slices flat on the cutting board and sprinkle with dry starch;

5. On the curved side of the tenderloin, place 1 piece of pork suet;

6. On the sweet pointed side, place 1 shrimp, and then gently pat one on each side with a knife, Make the suet and shrimp stick to the meat slices;

7. Coat the shrimp and pork suet with beaten egg white;

8. Divide the minced ham into 25 portions and place them separately Top each shrimp;

9. Place 1 washed coriander leaf on each side of the suet;

10. Lay the tenderloin slices flat on a colander and put them into boiling water for a while. Drain the water after blanching;

11. Heat the wok, add sesame oil first, heat until 70% hot, add Sichuan peppercorns and fry for about 5 seconds, take them out when the Sichuan peppercorns turn black;

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12. Add cooked lard. When the oil temperature rises to 60% hot, pour the oil on the tenderloin slices. Do this three times in a row until the shrimps and meat slices are both jade-white;

< p>13. Take a round plate, stack the meat slices on the plate, and place 10 slices on the bottom layer and the second layer. Place 7 slices on the third layer, and 5 slices on each fourth layer. Use shredded ginger as the flower core, and place ham flowers around it. Pour out the hot oil in the pot, place it on medium heat, add rice wine, refined salt, monosodium glutamate, and rice wine, and cook until When the juice becomes thick and sticky, pour it on the hibiscus meat and serve.