Cunjin Pork is a traditional and famous dish in Anhui cuisine.
This product uses the tenderloin as the outer skin and the ham as the filling. It is made of rolled paste and fried with sesame seeds. It looks like an inch gold sugar, hence the name "inch gold pork"
The vegetable color is golden, crispy and delicious.
It has the effects of tonifying kidney and nourishing yin and moistening dryness.
Cunjin Pork
By AdaHeller
Recipe Recommendations
- pork tenderloin 170 grams
- ham 25 grams
- eggs one
- white sesame appropriate amount
- white pepper 2 grams
- yellow wine 5 grams
- chicken essence 1·5 grams
- starch 15 grams
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Cunjin Pork
1
Prepare all the ingredients.
2
Chop the green onions and ginger and add hot water to make green onions and ginger juice for later use.
3
Cut the pork tenderloin into large pieces and pat it loose with the back of the knife.
4
Put the pork slices into a bowl, add salt, pepper, chicken essence, rice wine, onion and ginger water, and mix well.
5
Chop the ham and add chopped green onion and 1 gram of starch and mix well.
6
Add 14 grams of starch to eggs and mix well to form egg paste.
7
Put the marinated meat slices into the appropriate amount of ham filling.
8
Roll it into a long strip and seal it with some egg liquid and stick firmly.
9
Do everything in turn.
10
Roll the egg mixture evenly.
11
Covered with sesame seeds.
12
Bake in an oil pan to 50% heat, add in the meat strips and fry them to float.
13
Remove and drain the oil.
14
Wait until the oil temperature rises, add again and fry again until golden brown.
15
Remove and place it on oil-absorbing paper to suck out the oil. When eating, cut each into three small sections.Cunjin Pork Make Tips
After slicing the pork, use the back of the knife to pat it loosely and thin, and then marinate to make it easier to taste. When frying, the oil temperature should not be too high to avoid frying sesame seeds.