Mint Osmanthus Pork

Name: Mint Osmanthus Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork Plum Meat; 1000ml oil; 3g salt; 100g Crispy Fried Powder; 7g Sliced ginger; 2 tbsp ketchup; 15ml Cooking Wine; 20ml Soy sauce; 2 tbsp Corn flour; 10g Sugar; 25g Egg white

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Osmanthus Pork is a traditional dish. It is made by marinating fat and thin pig plum meat and then deep-frying it twice. The taste is crispy on the outside and tender on the inside. It is delicious and fragrant. Fried food is occasionally gluttonous. This time I added mint to try new dishes. I didn't expect that the addition of mint made the taste not greasy at all, but the aftertaste is refreshing. It is great to eat in summer. "

Mint Osmanthus Pork

1. Prepare ingredients

2. Wash pork and drain water

3. Cut into long strips and put in a bowl, add egg white, salt, light soy sauce, cornstarch, and marinate for 2 hours

4. Add water to the fried powder and stir until it becomes a thick paste. Chop the mint and add, mix well and let stand for 10 minutes

5. Put the meat strips on the paste

6. Pour the oil in the pot, warm the oil, add the battered meat strips, fry until slightly yellow, pick up

7. After the oil temperature rises, add it again and fry it until golden brown, then pick up the oil control and put it into a bowl

8. Add a little water to 2 tablespoons of tomato sauce and boil it with sugar to adjust the sweetness and sourness

9. It tastes better when dipped in tomato sauce

Tips:
1. The fried flour is seasoned, it has a salty taste, you can use the flour to add salt to taste
2. The frying should be divided into 2 times. The first time the meat is fried in the pan under warm oil until the surface is slightly yellow and the meat inside is also cooked. After the second time the oil temperature rises, add it to quickly fry the surface until it is crispy and immediately take it out of the pan.