Ancient meat practices (Cantonese cuisine)
Ancient meat is the Chinese cuisine in foreign countries is the most famous dish, the ancient meat is also the original and the most authentic practice, according to a Guangdong master said that is the ingredients put in the inside of the Guangdong kimchi, to do the ancient meat, the Guangdong kimchi to put a bowl with fried ancient meat to slip on it, then you can do it. A bowl with the fried ancient meat to slip together can be.
Materials:
300 grams of pork ribs, 1 green pepper, half an onion, 1 cup of pickled fruit, (white radish, carrot, cucumber)
Marinade:
Egg yolk, 2 tablespoons of soy sauce, 1 tablespoon of white wine,
Combination of spices:
3 tablespoons of sugar, 3 tablespoons of vinegar, 1/2 tablespoon of wine, 1 tablespoon of white wine, 1 tablespoon of salt, 1 tablespoon of vinegar, 1 tablespoon of cornstarch, 1/4 teaspoon of salt, 3 tablespoons of tomato paste, 5 tablespoons of water, 1 teaspoon of sesame oil, a little bit of fresh chicken crystals
How to make it:
Slice pork ribs horizontally, pat them with back of the knife, cut them into small pieces, marinate them with marinade ingredients for half an hour, deseeded green peppers and slice them, and slice green onion for later use. Pork is dipped in dry cornstarch and deep-fried in hot oil over medium heat until golden brown, remove from the pan. When the oil is hot again, deep-fry the pork over medium-high heat for 30 seconds until crisp on the outside, remove from the pan, and then sauté the onion and pickled fruits with 2 tablespoons of oil and the green peppers, and then put down the seasonings and cook until level, and then remove from the heat and mix with the meat and serve.
Sour fruit practice:
White radish, carrot and cucumber are cut into small pieces of diamond angle, salt pickle 1 hour, rinse with cold water, soak into the sugar and vinegar water sugar, white vinegar and water pickle for more than 2 hours
This is the first time that I've ever seen the carrot and cucumber cut into small pieces.