Northeast Meat Skewers
1.
100 grams of potato starch
2.
Add about 1 cm of water to the starch, soak for more than half an hour
3.
Soaked starch, the upper layer is clear liquid, and the lower layer is precipitated starch. Be careful to pour off the upper layer of water, do not pour it out, leave a little, and then stir the starch into a thick paste (forgot to take pictures in this step)
4.
Wash the front trough of the pig together
5.
Cut into small pieces about 2 cm
6.
Put the meat in the starch paste
7.
Grab evenly, drip a little oil, and then marinate for a few minutes
8.
Prepare other ingredients at this time. Chopped green onion and ginger
9.
Wash and cut sharp peppers, peel and slice carrots
10.
Sauce: add 1 tbsp light soy sauce to a small bowl
11.
1 bottle cap white vinegar
12.
1 tsp of sugar (for freshness, no sweetness)
13.
1 full spoon of salt
14.
Half a tablespoon of potato starch
15.
Then add minced garlic, half a bowl of water, and mix well
16.
Heat the pan with wide oil. When the oil temperature is 60% hot (throw a small piece of meat down, it can immediately float) into the starchy paste one by one, move as fast as possible, don't put all the meat into it. Oil pan, can be fried several times
17.
Fry until the surface of the meat is slightly yellow, remove and set aside
18.
Heat the oil again until it is 80% hot (green smoke), add the fried meat, and re-fry
19.
When the starch has a lot of small bubbles and the surface turns from yellow to yellow-red, quickly remove it. (It is best to operate in two pots at the same time. One pot is to re-fry the meat, the other is to fry. When the oil is re-fried, remove it and pour directly into the other pot.
20.
When re-frying the meat section, at the same time use another oil pan to sauté the scallion and ginger
21.
Add the hot peppers and carrots and stir fry a few times
22.
Pour into the frying pan and re-fry the meat that has just been fished out,
23.
Pour in the tuned sauce
24.
Stir-fry vigorously on high heat, and when the soup is thick and thinly wrapped on the surface of the meat section, quickly serve and serve (this time is very short, just over half a minute)
25.
The succulent meat section is oily and crisp on the surface and tender and juicy on the inside. If the surface of the meat section looks a little sticky, there are two reasons: one may be that the oil temperature is not high enough during the re-frying (the main reason), and the other may be that the firepower is not strong enough when returning to the pot and the meat stays in the pot for a long time.
Tips:
1. Must be fried twice
2. The temperature of the re-fried oil must be sufficient
3. When returning to the pot, stir fry on high heat and get out of the pot quickly
