Northern Traditional Dishes, Family Fried "scorched Meat Section"
1.
Lean pork, red sweet pepper, green pepper, garlic, onion, ginger, salt, chicken powder, pepper, sugar, balsamic vinegar, soy sauce, rice wine, soda, dry starch, cooking oil.
2.
First cut the pork into diamond-shaped pieces for later use.
3.
Slice garlic, dice green onion, mince ginger and set aside.
4.
Cut the green and red peppers into diamond-shaped pieces and set aside.
5.
Then, put a little baking soda in the cut meat and stir well.
6.
Marinate for 30 minutes and set aside.
7.
To blend a bowl of gorgon, first put a little salt in the bowl, then add pepper, chicken powder, sugar, rice wine, soy sauce, balsamic vinegar and a little dry starch in the bowl, then pour in an appropriate amount of water and mix well.
8.
Wash and dry the pork that has been marinated in baking soda for 30 minutes.
9.
To taste, add salt and pepper and mix well, then pour in a little rice wine and mix well.
10.
Scoop in two tablespoons of dried starch, about 25-30 grams.
11.
After putting in the dried starch, grab it with your hands to make the starch adhere to the meat evenly. It is better to dry it. If it is too dry, drop a few drops of water and grab it evenly. Do not have too much water, but make it thicker.
12.
Heat up the frying spoon, add some cooking oil, heat the oil to 50% hot, and start frying the meat. Put the pork into the pot piece by piece.
13.
Don't move the meat after it's in the pan, let it condense and set it in shape, then stir it to make it evenly fried. The meat will be taken out immediately when it's ripe.
14.
Increase the oil temperature to 70% to 80% hot, and then re-fry the meat.
15.
Fry the meat until it is charred and crispy, and remove the golden skin.
16.
Leave a little oil in the pot, add the green onion, ginger, garlic and stir fry.
17.
After sautéing the aroma, add the colored peppers and stir well.
18.
After stir-frying, pour in the fried meat.
19.
Then, quickly pour the blended bowl of glutinous rice, stir fry for a few times over high heat, and it will be out of the pot.
20.
Serve it immediately after the pallet is hot, it can keep the crispy feeling, and it tastes very delicious.
Tips:
The characteristics of this dish: colorful, rich aroma, charred on the outside, tender on the inside, salty, fresh and sweet, served with rice and wine, it can be called a delicacy.
Tips;
1. For pork, you can choose pork from the hind leg, middle muscle, or spine. For example, the tenderloin can be called Jiao Liu tenderloin.
2. It is advisable to blend the bowl of gorgon with the appropriate thickness, and it is better to coat the meat evenly without juicing after it is fried.
3. When frying the meat, be sure to re-fry it again. Fry it to 50% maturity first, and then use 70% hot oil to fry until golden brown and crispy. The oil temperature must be controlled well, and the frying time should not be too long, otherwise the effect of the outer coke and the inner tender will not be achieved.
4. This is a hot-tempered dish. The operation link should be quick, except for the preparation work, the cooking time only needs 5-6 minutes, especially when cooking the juice, the action should be fast, otherwise the effect of the outer burnt and the inner tender will not be achieved.
