Horseshoe Pork Slices

Name: Horseshoe Pork Slices
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: About two catties Horseshoe; 3 two one 4 two Lean meat; Some Rapeseed oil; Some Salad oil; 4 pieces Shallots; 1 Round garlic; 2 pieces ginger; 4 Little Red Spicy; 1 spoon Oyster sauce; 1/2 a spoon pepper; a little salt; Some Chicken Essence; Some MSG; 1/2 a spoon Cooking Wine; Some Sweet potato powder

by Chongqing strong brother jmyWR

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Everyone knows that fried meat is the most technically tested, and it is more difficult to use an induction cooker. I will give you a little experience for your reference.

Water chestnuts (scientific name: Heleocharis dulcis (Burm. f.) Trin.), also known as horseshoe, water chestnut, black taro, linden, etc., belong to the monocotyledonous Cyperaceae, perennial herb. There are slender, creeping rhizomes, tubers grow at the top of the creeping rhizomes, and the common leaf water chestnuts. The stalks are numerous, clustered, upright, cylindrical, with many diaphragms. After drying, there are nodes on the surface of the stalks, but they are not obvious, gray-green, smooth and hairless. The leaves are absent, with 2-3 leaf sheaths only at the base of the culm; the sheaths are nearly membranous, green-yellow, purple-red or brown. The spikelet is terminal, cylindrical, with two hollow scales at the base of the spikelet, holding the base of the spikelet for a week; the rest of the scales are all flowers; the smaller nuts are one and a half times long with barbeds; the stigma 3. The nutlets are broadly obovate, biconvex, without constriction at the top; the base of the style suddenly narrows from the broad base to a triangular shape. Flower and fruit period from May to October.

It is natively produced in China and widely distributed all over the world. It is cultivated all over China, mostly in tropical and subtropical regions. The skin of water chestnuts is purple and black, the flesh is white, sweet and juicy, crisp and delicious. It can be eaten raw as fruits or as vegetables. The bulbs are rich in starch, and are used for raw food, cooked food or extracted starch, sweet and delicious; also for medicinal purposes, appetizing and detoxifying, eliminating lodging food, Yaya 13629710190 intestines and stomach.

Thank you for the food world, and I hope it will be better and better. The staff behind the scenes have worked hard. "

Horseshoe Pork Slices

1. Use a brush to clean the horseshoe.

2. Cut the outer skin with a knife on the head. If it is difficult to block, you can bring some lower right rotating knives.

3. The top cut is in place.

4. The yellow part of the horseshoe should be disposed of, otherwise it will be hard and affect the taste.

5. Put the horseshoe skin into cold water immediately after peeling, otherwise it will change color.

6. Cut the horseshoe into three pieces and the small one into two pieces. It's easy to cut small.

7. sample.

8. Cut the shallots into long pieces.

9. Remove seeds and dice small red pepper, mince garlic and ginger.

10. Cut the meat slices and cut along the lines of the meat.

11. Add half a spoon of cooking wine, appropriate amount of sweet potato flour, half a spoon of pepper, appropriate amount of salt, and a spoonful of oyster sauce. Tap gently with the back of your hand and add a spoonful of salad oil to flatten the upper part of the meat. Marinate for 5 minutes. The cooking wine is to remove the smell of meat. Oyster sauce is fresh. The meat is slightly sticky, indicating that the amount of sweet potato flour is just right.

12. Pour in vegetable oil and salad oil will burn the knife high temperature. So put two kinds of oil, the taste is more fragrant. Rapeseed oil will leave lettuce oily smell if it is not cooked. If you only use salad oil, the operation is; after the pan is red, pour the oil into the meat quickly, and shake the pan when the middle oil is too high. Turn off the induction cooker, wait until the oil temperature is 50%, and the meat is ready. At this time, turn on the oil temperature to 1000 and medium heat. Spread the lean meat, pay attention to the changes in the meat slices, shake the pan at any time, and start the pan when the color changes slightly. Put it in a colander and set aside. For natural gas, the oil temperature can be judged according to the oil smoke, or the chopsticks can be put into the oil and judged by the bubbles rising up.

13. Boil the oil in the colander to 50% of the heat under the small red spicy and horseshoe oil. The purpose is to make it more creamy and crispy.

14. Put the horseshoe oil into a colander and pass the oil.

15. Heat the pan and add a little oil to the pan. Add garlic and ginger until fragrant. Then add the horseshoe and stir-fry for three times. Remove from the fire and add salt to taste. I usually don't add chicken essence and monosodium glutamate. Continue to stir-fry the horseshoe. When the horseshoe is cooked, quickly add the shallots and fry them to create a fragrant flavor. Then add the meat slices and pan for 3 to 4 times. At this point, a tender, crispy sliced pork with horseshoe is ready.