Plum Juice Diced Pork
1.
Dice the pure refined meat, add salt, cooking wine, chicken essence, starch, sizing, and mix well. Wash the yellow pepper and red pepper and cut into cubes for later use.
2.
Heat 150g of oil in the pot (time: 30 S temperature: 180 ℃).
3.
Put in the diced meat oil and remove the oil control (time: 30 S temperature: 180 ℃).
4.
Pour the excess oil into a bowl, leave 7g of oil in the pot, add green onions and ground ginger until fragrant (time: 10 S, temperature: 160 ℃).
5.
Pour the yellow pepper and stir fry the red pepper (time: 15 S temperature: 160 ℃).
6.
Pour in 100g of sour plum, 5g of sugar, 1g of chicken essence, and 0.2g of vinegar essence and stir well (time: 18 S, temperature: 160 ℃).
7.
Pour in the diced meat and stir-fry (time: 10 S temperature: 160 ℃).
8.
Pour 10g of water starch to thicken and fry out of the pot (time: 10 S temperature: 160 ℃).
Tips:
The most important thing about this dish is to control the heat well. For example, the best temperature for diced meat to pass the oil is 180°. If the temperature is too high, the taste of the meat will be much worse.
In addition, the oil-exceeding time cannot be very long, and the meat is easy to grow old, so it is best to control the oil-exceeding time of the meat within 30 seconds. The meat is crispy on the outside and tender on the inside.
