Charred pork slices
Charred pork slices are a famous traditional dish in old Beijing. This dish has bright red oil in color, tender on the outside and tender on the inside. The meat is fried in sauce. It is sweet and sour. It is very popular among everyone. For the health of my family, I specially mixed vegetables with them to add some fragrance to this crispy meat dish.
Recipe Recommendations
- sweet and sour
- sneak
- ten minutes
- simple
Steps for Charred pork slices
1
Cut the pork into large pieces, add salt, cooking wine and pepper powder and marinate for 5 minutes.
2
Cut the carrot and cucumber pepper into slices respectively.
3
Take a bowl and add starch, water, soy sauce, vinegar and sugar to blend into a sauce.
4
Add 50 grams of starch to the marinated meat slices, and the meat slices can be wrapped with a layer of starch.
5
Put the oil in the pan and cook it to 70% heat. Slice the starch-coated meat slices one by one into the frying pan.
6
Gently pat the meat slices that are adhered to each other, fry them until golden brown, and then fry them again, remove and drain the oil.
7
Leave the base oil in the pan, saute the chives and ginger, add carrot slices and pepper slices, stir fry for a while.
8
Pour in the juice. Cook until the juice is concentrated and thick.
9
Add the meat slices and cucumber slices and stir fry quickly.Charred pork slices Make Tips
The meat slices should be re-fried so that they can be crispy. After the sauce is cooked until it is sticky, add the meat slices and stir fry quickly so that each meat slice can be evenly wrapped in the sauce.