Crispy Pork Slices

Name: Crispy Pork Slices
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: Lean Pork; Crispy rice; ginger; garlic; shallot; and many more

by Love to eat

4.9 (1)

Favorite

7

Difficulty

Easy

Time

5m

Serving

2

The crispy sliced rice with sweet and sour flavor, the sliced meat is smooth and tender, the crispy crispy, Sichuan lychee-flavored dishes are mostly sweet and sour, which is very pleasant. It is a very attractive dish on the table, fully demonstrating the profound skills of Sichuan cuisine, almost no one Don't like sliced rice with crispy rice, especially children and women. This dish is also the most suitable dish for family banquets to entertain guests.

Ingredients

Crispy Pork Slices

1. Traditional rice crusts are cooked with the rice shoveled from the bottom of the pot to dry. If you don’t use rice, you can bake it yourself: mix in a small spoonful of salt in a bowl of warm rice (round rice with strong stickiness is better), spread it on a non-stick baking pan, and apply a small amount of oil if it is not a non-stick baking pan.

2. Bake in the oven at 90 degrees until the surface is slightly dry, take out and cut into small pieces, and continue baking on the reverse side. Observe it from time to time, and store it in a closed container after it is thoroughly dried, and take it out for use.

3. Pork lean meat is best to use small tenderloin, ginger, garlic slices, green onion and horse ears, soaked red pepper and cut into small pieces. Soak dried shiitake mushrooms in an appropriate amount, and reserve the water for soaking shiitake mushrooms for later use. Remove the stalks of the shiitake mushrooms and form slices with a diagonal blade. Mix the sauce in the bowl: 15g sugar, 20g balsamic vinegar, 15g soy sauce.

4. Cut the tenderloin into thin slices, add water starch, salt, and cooking wine, and mix well. Add a tablespoon of raw clean oil to the cooked meat slices, so that they will not stick after being cooked.

5. Put a lot of oil in the pot and heat it to 50% heat, and the meat slices are slippery. Remove the meat slices when they turn white, filter the oil and set aside.

6. Leave the bottom oil in the pot, add the green onion, ginger, and garlic until fragrant, add the red pepper and continue to fry the aroma. Fry the shiitake mushrooms and winter bamboo shoots thoroughly. Cook a spoonful of cooking wine and add the sauce.

7. Add a large bowl of clear soup, bring it to a boil, add salt as appropriate after tasting, and add smooth meat slices. Bring to a boil, thicken, keep warm for later use.

8. Put a lot of oil in the pot and heat it to 90% heat (you can throw in a small piece of rice crust to test, and quickly fluff the oil temperature is appropriate), and fry the rice crust until it is slightly yellowish.