In fact, "frying three kinds" is rarely done in restaurants, because in addition to temperature control, the treatment of ingredients is also a big problem. Once it is not handled properly (such as "pork tenderloin Sao" is not handled thoroughly and "lymph meat" is not cleaned), the whole dish is a failure, which is equivalent to smashing its own signboard.
Related instructions
The composition of the three components is quite different, and the control conditions of oil temperature are also different.
High-fat pork tenderloin: similar to the technique of "stir-frying pork tenderloin", after the pork tenderloin is blanched, it is fried quickly with quick fire to ensure the fresh and tender texture of the pork tenderloin.
Oil in pig conjoined body (Shagan): Shagan is easy to make. After blanching, stir fry with 50-60% oil temperature. After cooking, Shagan is fresh and tender. When the heat is urgent, it is easy to lose water and dry hard.
Warm oil of pig's large intestine oil (cockscomb oil): boil water in a pot with high fire, add cockscomb oil, and simmer slowly until the water evaporates. The remaining "fat residue" is one of the three.
Refer to the above content: Baidu Encyclopedia-Northeast Fried Three Samples