Fried Pork Neck

Name: Fried Pork Neck
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork neck; Some shallot; Some ginger; Some garlic; Some green pepper; Some Red pepper; Some salt; Some Soy sauce; Some Sugar; Some Ginger powder; Some pepper; Some Cooking Wine; Some Cooking oil

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

[Small Fried Pork Neck Meat] Really crispy. Before cold meat shops appeared, meat was eaten directly at the vegetable market. At that time, the meat was at most fat and lean. As for where this piece of meat is, it seems that it has never been I didn't care about it.
Nowadays, the meat is getting thinner and thinner. The front legs, back legs, and the back seat loin, the bones are also divided into large ribs, ribs, spine, etc., but we are not as thin as we can pick out the pork neck meat and buy it. In order to buy this piece of meat, it took no time, but it just didn't buy it.
That day, I asked a acquaintance who bought meat in my hometown to leave a spare rib. I cut it off with a knife when I went to get it. Good guy, I saw this piece of meat behind the pig’s neck. I wanted to eat it quickly, thinking about how to eat it. What about roasting? fry? Or cook it?
Forget it, let’s try a little stir-fry. I’ll try it first, and then I’ll talk about it. Anyway, my fellow countryman already knows which piece I want, and I can eat it next time!
After the stir-fry, I sighed, it was really crispy, and the pork tasted the taste of beef! "

Fried Pork Neck

1. Material drawing.

2. Carefully slice this piece of meat, the organization is really good.

3. (I marinate the meat more casually. Sometimes I put a lot of things, sometimes I put a little, but most of the time I put the water-based seasoning first, sometimes I put some water in it, then salt and powder, and then add some starch before frying. , Even starch is often not put, there is no certain rule for the pickling time, it is more casual, family cooking, it is always the case)