2, today Liu sister-in-law to share the "three practices of fried pork" practice, like friends can first collect, have time to try it yourself.
3, the following began to introduce the required ingredients:
Five-flame pork, pork thighs, tenderloin, green onions, millet chili, salt, pepper, cooking wine, soy sauce, cornstarch, egg whites, green onions, ginger, water
4, the home of the fried meat is always hard and faggot is not tasty, but also sticky, that is because of the method of the use of the wrong way to share the three kinds of slices of meat processing methods today. The first kind of raw fried meat, this practice does not use sauce, direct frying. Must be five-flower meat, fat and lean to be delicious. This hot pan pour oil, put the meat slices into the pan, quickly fried scattered
5, the pan must be hot enough, so that it is not easy to stick to the pan, at the beginning of the frying out of the oil is cloudy, indicating that there is still a lot of water, our goal is to dry the water frying, frying the dry moisture of the grease will become translucent. After the grease is bright, we put the excess grease out to fry other dishes
6, and then in the pan into the millet chili and green onions again, stir fry, put a little wine, soy sauce, stir fry evenly. This time the meat can be used to fry other dishes, they like to eat what side dishes can be fried. Stir fry can be out of the pot
7, the second practice wipe meat, this is the old Sichuan cuisine commonly used a practice, with the front leg meat or tenderloin can be. Meat into a little salt, pepper, soy sauce, cooking wine, and then on the hands of the kneading and scratching evenly, catching the sticky, and then put a little water starch, again, and then into the cooking oil, so that the meat into the pot is not easy to stick together, but also lock the water
8, hot pan hot oil, so that it is not easy to desiccation, and then into the meat stir fry, stir fry the meat quickly fry open. Fry out the excess fat can also be sheng out fried other dishes, the same into the millet chili and green onions, to give it fried incense, fried incense off small fire, put soy sauce, cooking wine, fried incense can be loaded into the basin, you can put their favorite vegetables, fried again, fried into their favorite dishes
9, the third practice, the restaurant commonly used meat slices sizing, be sure to use the pure fine meat or tenderloin meat. First in the meat into a little onion and ginger water, mix well, so that the meat sucked full of onion and ginger water, and then put a spoonful of salt, a little egg white, and again to grasp, onion and ginger water is deodorized, wine do not have to put, and then put a little dry corn starch, again to grasp, and then seal a layer of cooking oil, to prevent the meat from sticking, but also to prevent blowing dry water
10, the third method, be sure to pan heat, pouring more oil, because the meat to be cooked with hot oil slippery. How to see the oil temperature hot or not, with chopsticks inserted in the frying pan, look at the side of the chopsticks there are dense bubbles, indicating that it can be, and then into the meat, with chopsticks quickly peeled off, about thirty seconds or so, the meat turned white, you can fish out the oil control
11, these three practices you prefer which one it, welcome to leave a message in the comments section. Pork is sweet and becoming in nature, nourishing yin and moistening dryness, can provide hemoglobin (organic iron) and promote iron absorption of cysteine, can improve iron deficiency anemia