Shandong Crispy Pork

Shandong crispy pork is a very representative dish of Shandong cuisine. Some places call this kind of meat "loose pork". It is best to use fat and lean pork belly. When stewing the meat, it can be accompanied by Chinese cabbage, pakchoi and other dishes. It is a must-have meat dish for our local wedding banquets. This dish has crispy meat, salty and fresh taste, and has the characteristics of Shandong cuisine.

Recipe Recommendations

pig lean meat 300 grams
coriander 50 grams
flour appropriate amount
onion appropriate amount
Jiang appropriate amount
eggs appropriate amount
chicken soup appropriate amount
salt 10 grams
cooking wine a spoonful
sesame oil appropriate amount
starch appropriate amount
pepper appropriate amount

salty and fresh
fried
half an hour
ordinary

Steps for Shandong Crispy Pork

Cut lean pork meat into thin slices, add a little salt, cooking wine, eggs, starch, and flour to size and grasp well.

Heat the oil in the pot until it is 180 degrees C. Add in the meat and fry until it is crispy and slightly yellow. Remove.

Wash the coriander and cut it into sections.

Put the fried meat in the pan, add chicken soup, ginger, onion, salt, and cooking wine to boil over high heat, and turn to low heat. After about half an hour, the meat is crispy and shredded. Add coriander, shredded ginger, shredded onion, pepper, chicken essence and vinegar to taste.

Pour in a little sesame oil, remove from the pan and serve on a plate.