Jiao Braised Pork Section
1.
Wash the pork and cut into pieces, add 1g of baking soda, and marinate for half an hour for later use
2.
Scallion, ginger, green pepper, carrot, peeled, washed and shredded, garlic sliced
3.
Blend the gorgon juice: add a little salt, pepper, mushroom powder, sugar, cooking wine, light soy sauce, balsamic vinegar and a little dry starch to the bowl, then pour in an appropriate amount of water and stir well. If you like a sweeter taste, you can add a spoonful of sugar
4.
The meat marinated in baking soda is rinsed twice with clean water to remove the water, add salt, pepper, starch, a little cooking wine, a little light soy sauce, and the egg whites, and finally add a little oil to grab evenly to increase the smooth taste , Marinate for 10 minutes. The starch paste with egg white should be thicker, so that the meat will not fall off easily when fried
5.
Add an appropriate amount of oil to the pot. The key step is to heat the oil to 50% hot. Put the pork into the pot one by one. Don’t move it after it’s in the pot, let it condense and set the shape, then stir it to make it evenly fried. Immediately fish out when five mature
6.
Increase the oil temperature to 70% to 80% hot, and then re-fry the meat
7.
The meat is deep-fried until it is charred and crispy, and the outer skin is golden and fished out. It is also delicious to eat directly at this time
8.
Leave a little oil in the pot, this step should be quick! Add green onion, ginger, garlic and stir fry, add carrots and green peppers and stir evenly
9.
Pour in the fried meat, then quickly pour in the blended gorgon sauce, stir fry over high heat so that the meat is completely covered with the sauce.
10.
Take out the pan and serve. The authentic northeastern dish [scorched meat section] is ready, salty and fresh, sweet and sour, charred on the outside and tender on the inside, very delicious!
Tips:
1. The meat section must be re-fried once, this procedure cannot be less, otherwise it will not achieve the effect of tender outside and inside.
2. The cooking speed should be fast. Add the sauce to the high heat of the meat section, which will not only taste, but also achieve a crispy outside and tender inside.
