Deep-fried Pork

Deep-fried Pork

1. Beef, bean curd, and potatoes are ready.

2. The seasoning is ready.

3. First crush the green onion and ginger into minced pieces, and then put the beef into the cooking machine.

4. Beat into ground beef.

5. Peel, steamed and sliced potatoes, thirteen incense, soy sauce, salt, and oyster sauce are added to the meat.

6. After making a paste, add sweet potato starch; potato starch can also be used.

7. This is a smashed beef filling, delicate and slightly strong.

8. Cut the oily bean curd into two pieces of the same size; there is a thick oily bean curd for shabu-shabu that is not suitable for this dish. Use this thin, transparent oily bean curd.

9. Add appropriate amount of cold water to corn starch to make a starch slurry, and evenly spread it on the soybean skin.

10. Spread the minced meat on the oily bean skin, the thickness is about 1 cm;

11. Spread starch slurry on the other soybean hull, cover it with the meat, and smooth the surface with your hands.

12. Use a sharp knife to divide into wide strips about 6 cm wide; the dried bean curd, the meat filling is soft, and the knife must be firm and accurate. If necessary, sharpen the knife. Do not sharpen it, otherwise the meat filling will be " Overflowing".

13. Use a sharp knife to chop into small pieces, the width and thickness can be as you like; again, don’t be soft, don’t be afraid of noise, and don’t feel bad about the knife and the board. thickness.

14. Pour a proper amount of oil into the pot, heat it on high and turn to medium heat, put a piece of green body into the oil pot to test the oil temperature, and quickly rise to the bottom after sinking to the bottom to indicate that the oil temperature is appropriate; put an appropriate amount of raw pine meat into the oil pot, do not stir it yet , When the loose meat strips come up on their own, flip gently with chopsticks until the color is slightly lighter than what you want, then remove them to control the oil, and the residual temperature makes the color darker.

15. The old Beijing halal snack deep-fried pork meat, crispy and tender!

Tips:

1. Potatoes are medium in size. They can be used after steaming, which can bind and dilute the meat filling and increase elasticity. Sweet potato starch also has similarities and similarities, and can be replaced with potato starch;
2. The ingredients can be adjusted arbitrarily without sticking to traditional practices, such as replacing beef with mutton, pork, pork and chicken, etc.; you can also add coriander to the seasoning; replacing potatoes with lotus root and water chestnuts will bring unexpected Taste and flavor;
3. Don't use too much firepower for frying. Fry slowly at medium or low heat to prevent the bean curd from being deep-fried and the meat is not yet cooked;
4. The loose meat can be eaten hot or cold. It can be eaten alone, pancake buns, or cooked or stew.