Appetizing Spiced Pork

Name: Appetizing Spiced Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork steak; 1/2 teaspoon salt; 2 teaspoons Five spice powder; 1/4 teaspoon Soy sauce; 1 tbsp Rice wine; 20 capsules pepper; 2 pcs star anise; 2 tablets Bay leaf; 20 capsules Fennel; 2 tablets ginger; 2 cloves garlic

by Wisdom Lotus

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

We all know that the density of oil is lower than that of water, so oil and water will not dissolve, and oil will always float on the water. I remember reading it in the newspapers. Some experts specifically discussed this phenomenon. Some said that water and oil are insoluble, and some said that water and oil are compatible. No matter which result is correct, it seems that it has nothing to do with me. Let me talk about today's spiced pork.

The immiscibility of water and oil is from the point of view of chemistry. From the point of view of kitchen science, I think that the combination of water and oil is only a matter of temperature. Hot water and cold oil will definitely splash, on the contrary, hot oil meets cold water. Splashing will also occur, so how to make water and oil blend together? It is cold oil with cold water, there is no temperature contrast, no matter whether the oil enters the water or the water enters the oil, there will be no splashing.

Using the water-oil method, fried foods can be made, which accelerates the maturation of the food under the action of water vapor and avoids the intake of too much fat. "

Appetizing Spiced Pork

1. Use clean water to clean the surface of the grilled pork chops. Use a knife to cut the pork into slices the size of a thumb nail.

2. 2 garlic cloves peeled and sliced, sliced ginger on the pork slices, add 1/2 teaspoon of salt, 2 teaspoons of five-spice powder, 1/4 teaspoon of soy sauce and 1 tablespoon of rice wine, mix well, set aside and marinate for 20 minutes.

3. Pour 150 grams of cooking oil into the wok.

4. Then pour in 100 grams of cold water, the ratio of water to oil is 4:6.

5. Deep-fried 20 peppers, 2 star anise, 2 bay leaves, 20 cumin, put in a spice box and put in a wok, turn on high heat and heat to 50% heat.

6. Pour the marinated meat slices into the pan and fry, using chopsticks to scatter the meat slices.

7. When the ratio of water and oil in the pot is boiled to 2:8, use a colander to remove the meat slices to control the oil.

8. The remaining water and oil in the pot continue to heat up to about 135 degrees.

9. Pour the meat slices back into the pan and fry.

10. Deep-fry the meat slices golden red, remove the oil and place them on a plate, sprinkle some cooked white sesame seeds on top.

Tips:
1. The most important seasoning for marinated pork slices is five-spice powder, you can also add other seasonings according to your needs.

2. Put a little soy sauce in to color the meat slices, and the fried meat will be golden red in color.

3. The ratio of water to oil is very important. When you start to put the meat slices, it is water: oil==4:6, and when boiling until water: oil==2:8, remove the meat slices.

4. Note that cold water must be used when water and oil are mixed. If hot water is used, the hot water will splash when it meets the oil.

5. The meat slices are fried for the first time to increase the maturity of the meat. Wait for the oil temperature to rise before adding the meat slices for frying to color the meat.

I have made this five-spice pork many times, because it uses a lot of five-spice powder, it tastes very appetizing. Frying it with water and oil reduces the amount of fat absorbed by the meat, so that the pork is not greasy at all, and it is also very appetizing when it is cooled as a snack.