fried pork with vinegar
When I first saw it, I must have felt like crispy meat. Although they look very similar, there are certain differences in their methods. This is fried vinegar pork with southern Fujian characteristics, which can be found in almost all salty restaurants, because vegetable soup made with vinegar meat is very classic and popular with salty rice. In large food stalls, it is usually directly dipped in sweet spicy sauce, sesame sauce, or mustard after frying, and used to add wine. It is particularly fragrant.
Recipe Recommendations
- lean meat 350 grams
- salt 1 teaspoon
- vinegar 2 tablespoons
- soy sauce 1/2 spoon
- cooking wine 1/2 spoon
Steps for fried pork with vinegar
1
Wash lean meat.
2
Cut into small pieces and place in a large bowl.
3
Add all seasonings, grab well and marinate for 1 to 2 hours.
4
Add appropriate amount of sweet potato powder.
5
Do not add water, grasp slowly and evenly. (It will feel a little dry at first, but it will be fine after grabbing it slowly for a while)
6
Heat the oil in the pan. When the oil is 70% hot, add the meat slices in turn. (The meat slices will be wrapped into a ball when you are grasped and opened slightly when you are placed in the pan)
7
Fry the meat until the surface of the meat is slightly yellow and remove it.
8
Heat the oil in the pan again until it is 80% hot, add in the vinegar meat that has been fried for the first time, and fry it again until the surface is golden brown.