Glass Diced Pork
1.
Prepare ingredients (use half)
2.
Prepare eggs, starch, and candied fruits
3.
Wash fat, control water, and dice
4.
Flour, starch (6:4), add eggs and a small amount of salt and stir to form a thick paste
5.
Put the diced pork into the paste and coat well
6.
Raise the frying pan, and when the oil is heated to 60% hot, put the diced meat into the diced meat one by one
7.
Fry into light yellow and remove
8.
When the oil temperature rises to 70% or 80% hot, the diced meat is fried in the pot again
9.
Re-fry until the golden brown diced meat is mature and quickly remove the oil to control the oil
10.
In another pot, heat the oil and put the sugar into it, keep stirring with a spoon on medium and low heat,
11.
Turn the heat to a low heat and wait for the saccharification to foam. When the fisheye bubble is changed to the millet bubble, quickly put in the diced meat, turn the production evenly, and sprinkle the dried fruit diced on it.
Tips:
Increase the amount of sugar as appropriate. Freeze the meat for a little bit and cut it. You can also drop some beer into the thick paste. This dish contains a lot of fat and is not easy to eat.
