[Shandong Crispy Pork] is a soup dish. The finished product is fresh in soup, crispy meat, and mellow in taste; it is one of the representative works of Shandong cuisine.
The method is not complicated. You need to master two key points:
1. Deep-fry the meat until it is charred on the outside and tender on the inside;2. Coriander, pepper and vinegar are necessary;
Main characteristics: Golden color, crisp meat, delicious soup, slightly sour and spicy.
Shandong Crispy Pork
Recipe Recommendations
- pork 300 grams
- coriander 10 grams
- peanut oil 600g
- eggs in 1
- starch 30 grams
- fresh soup 300 grams
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- cooking wine 10 grams
- refined salt appropriate amount
- MSG appropriate amount
- soy sauce 10 grams
- pepper 1 grams
- vinegar 2 grams
- sesame oil appropriate amount
- hot and sour
- stewed
- half an hour
- ordinary
Steps for Shandong Crispy Pork
1
Cut the meat into meat segments.
2
Add cooking wine and salt and marinate for 5 minutes. Add eggs, starch.
3
Gently grasp evenly and hang the paste.
4
Cook the oil until it is 50% hot, add in the meat, and fry until done.
5
Remove it for later use.
6
Turn on high heat, heat the oil to more than 80% heat, and fry the meat for the second time until it is burnt on the outside and tender on the inside.
7
Remove the fried meat segments and set aside.
8
Chop the green onions, ginger and garlic into small slices.
9
Cut the coriander into minced pieces.
10
Raise the pan to heat the oil and saute the chives, ginger and garlic.
11
Cook soy sauce.
12
Add fresh soup. You can also use clean water.
13
After the soup is boiled, add the fried meat. Simmer over low heat for about 2 minutes. Pour in sesame oil and vinegar and quickly remove from the pan.
14
Pour into a bowl, add pepper and minced coriander.
15
Enjoy at the table.Shandong Crispy Pork Make Tips
1. Most of the recipes for this dish are to fry the meat, add soup and steam it for more than 20 minutes. Then decant the soup, pour it into a pan, bring it to boil, season it, and pour it over the meat. 2. This method I adopted. It is simple and fast, has delicious meat segments, and is especially suitable for home making. Worth a try.