Osmanthus Pork

Name: Osmanthus Pork
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pork Plum; 40g Flour; 5g salt; 20g Sweet potato starch; 15ml Cooking Wine; 5g chopped green onion; 1 piece egg

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Osmanthus fragrans was originally a local dish of old Shanghai. The name of osmanthus fragrans is actually not close to osmanthus. It is golden in color, beautiful and delicious. We used to have this dish on the banquets of our locals, and it can be regarded as a countertop. One of the dishes, may be called osmanthus meat because of its golden color like sweet-scented osmanthus. The choice of meat for this dish is quite particular. The pork belly is too fatty. You must choose the plum meat part of the front leg of the pig. The fat and thin meat will have a crispy and tender taste.
When I was young, the happiest thing was that my dad made this dish for us. Every time I walked around my dad with my brother, cooking and eating, the bowl would never be full. I didn’t give up until I was able to eat it. Then I heard my dad sigh to the old man. Mom said, hey, the bowl is finally full.

Ingredients

500g Pork Plum
40g Flour

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5g Salt

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20g Sweet Potato Starch
15ml Cooking Wine

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5g Chopped Green Onion
1 piece Egg

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Osmanthus Pork

1. Wash pork and plum meat

2. Thinly sliced

3. Prepare rice wine, egg liquid, and chopped green onion. Flour and starch, salt

4. First add the cooking wine, salt, and egg mixture, mix well

5. Add flour, starch, and chopped green onion, mix well and let stand for half an hour

6. Pour the oil in the hot pan. When the oil temperature rises to 8 minutes hot, you can add it with a little batter. If it is dropped, it will immediately float, indicating that it is almost 80 minutes hot.

7. Turn the heat to a low heat and put the marinated meat slices in one by one

8. Turn to medium heat and fry until golden

9. Then wait for the oil temperature to rise to 10 minutes hot, pour the meat

10. Turn over while frying, so that the meat slices are evenly heated and deep-fried until crispy, then pick up the oil to control the oil

11. It tastes best when eaten hot

12. Dip in vinegar to increase taste and relieve greasiness

Tips:
1. Cut the meat slices evenly thick and thin
2. Master the heat when frying
3. The paste made by two parts of flour and one part of starch tastes more crispy, and the best starch is sweet potato starch.