Chiuzhou shrimp meat
By VicentaLakin
The cuisine is a more common dish in the cuisine cuisine cuisine cuisine, made of pork, horse hoof, onions, etc., and made of fried oil. The sweetness of pork, the brilliance of horseshoes, the scent of onions, are here to play. It usually waits until the holidays, and it is still limited. Today, this meat is enriched by the addition of shrimp on its original basis。
Recipe Recommendations
Steps for Chiuzhou shrimp meat
1
Porks have to choose a lean one, so that they can be enriched。
2
Porks, horseshoes, shrimp pellets, onions, ginger-cheese。
3
Pork, horse hoof, shrimp, onions, ginger platters, with pepper, salt and flour。
4
It's a good mix。
5
Take one-two corroded growth squares and place the appropriate amount of pie on the cortex (with the right left and left left left empty)。
6
Press the pate and make it a column。
7
The corrosive interface must be kept around two centimetres of overlap, with extra corrosive skin cut off and used again。
8
Cut into 3-4 cm length。
9
Take a frying pan, heat it up to 50 or 60% oil temperature, slow-fired meat for a few moments, and turn it over, and when it's ripen, pick it up. In the turn of the fire, the oil heats up to about 90 degrees of heat, which is repeated in semi-finished products, during which time it is constantly flipped to avoid collapse。
10
Blows to gold, picks up quickly, dries, sets。Chiuzhou shrimp meat Make Tips
1. Rotten skin (film) can be easily fried (burnt), so you must be very careful in controlling the oil temperature. If it is the first time to do it, you can try frying a few first.
2. If you can't finish it all at once, you can temporarily put it in the refrigerator. Next time you eat it, just heat it (re-fry it).
2. If you can't finish it all at once, you can temporarily put it in the refrigerator. Next time you eat it, just heat it (re-fry it).