"Jiaoliu Meat Duan" belongs to the traditional dish in the north and is especially popular in the northeast. This dish tastes delicious and tastes tender on the outside. It is quite good in terms of taste and taste!
The method of "charred meat section" is simple. As the name suggests,"scorched cake" means that the raw materials are fried until the skin is crispy, and then made by using the cooking method of sauce.
Although this dish may seem simple, it is very important to use firepower. It must be operated quickly, otherwise it will not achieve the effect of being burnt on the outside and tender on the inside. The specific practices are as follows;
charred pork section
By HavenRatke
Recipe Recommendations
- pig lean meat 260 grams
- red bell pepper 60 grams
- green pepper 60 grams
- soda 1 grams
- dry starch appropriate amount
- garlic 15 grams
- onion 20 grams
- Jiang 10 grams
- salt 3 grams
- chicken powder 2 grams
- pepper a little
- sugar 10 grams
- balsamic vinegar 15 grams
- soy sauce 5 grams
- yellow wine 10 grams
- cooking oil appropriate amount
- salty and fresh
- sneak
- ten minutes
- simple
Steps for charred pork section
1
Lean pork, red bell pepper, green pepper, garlic, onion, ginger, salt, chicken powder, pepper, sugar, balsamic vinegar, soy sauce, rice wine, soda, dry starch, cooking oil.
2
Cut the pork into diamond-shaped pieces first.
3
Slice garlic, diced green onions, and minced ginger for later use.
4
Cut the green and red peppers into diamond-shaped pieces.
5
Then, add a little soda powder to the cut meat and grasp well.
6
Marinate for 30 minutes and set aside.
7
To blend the bowl and thicken, first put a little salt into the bowl, then add pepper powder, chicken powder, sugar, rice wine, soy sauce, balsamic vinegar and a little dry starch into the bowl, and then add appropriate amount of water and stir well.
8
Wash and squeeze the pork marinated in soda powder for 30 minutes.
9
To taste, first add salt and pepper into it and mix well, add a little rice wine and mix well.
10
Spoon in two tablespoons of dry starch, about 25-30 grams.
11
Add the dry starch and grasp it evenly with your hands to make the starch adhere evenly to the meat. It is better to dry it a little. If it is too dry, you can drop a few drops of water and grasp it evenly. Don't use too much water and make it more sticky.
12
Heat the frying spoon on fire, add appropriate amount of cooking oil, heat the oil until it is 50% hot, start frying the meat, and put the pork into the pan one by one.
13
Don't touch the meat after being put into the pot, make it condense and shape, then stir it to fry it evenly. Remove the meat immediately when it is medium ripe.
14
Increase the oil temperature to 70% to 80% heat, and then put the meat into the pan and fry it again.
15
Fry the meat until crispy and golden brown. Remove.
16
Leave a little base oil in the pan, add onions, ginger and garlic, and stir-fry.
17
After stir-frying the aroma, add in the colorful peppers and stir-fry well.
18
After frying well, add the fried meat.
19
Then, quickly pour into the blended bowl and stir fry with high heat for a few times to serve the pot and plate.
20
Serve the plate immediately after it is stored while it is hot. It can maintain the crispy feeling and taste very delicious.charred pork section Make Tips
Characteristics of this dish: colorful colors, rich aroma, tender outside on the outside, salty and sour inside, served with rice and wine, and can be called a delicacy. Warm tips: 1. For pork, you can choose the meat from the rear legs or the muscles and the back part of the pig. For example, you can choose the tenderloin meat, which can be called burnt tenderloin. 2. It is advisable to blend the bowl to make a proper thickness, so that after frying, the meat can be wrapped evenly without being juicy. 3. When frying meat, be sure to fry it again, fry it until it is medium ripe first, and then fry it with 70% hot oil temperature until golden and crispy. The oil temperature must be well controlled, and the frying time should not be too long, otherwise the effect of charred on the outside and tender on the inside will not be achieved. 4. This is a cooked dish, and the operation should be rapid. Apart from preparation, the cooking time only needs to be 5-6 minutes. Especially when cooking sauce, the action should be fast, otherwise the effect of being burnt on the outside and tender on the inside will not be achieved.