Quanzhou Vinegared Pork
1.
For the vinegared pork in southern Fujian, the meat is used. There are no special requirements to specify, some are just preferences. It can be either tenderloin or pork belly. I used half tenderloin and half foreleg. In fact, the best way to do this is to fry the meat with a little bit of oil, it is best to eat the meat, wash and squeeze out the moisture
2.
Cut the meat into thin long strips, it is best not to cut rectangular strips. This is different from the sweet and sour pork made in the north
3.
Marinate the five-spice powder, white sugar, salt, soy sauce, and aged vinegar for 2 hours
4.
After marinating for 2 hours, drain off the marinated water
5.
Put in sweet potato powder [note that it must be sweet potato powder here] and stir evenly by hand
6.
It is semi-dry and has no moisture [Don't hang wet paste, it will be different if it is fried] The sweet potato powder I marked is 200g, please prepare according to the actual situation
7.
The oil is hot for about 7 minutes and start frying. When frying, be careful to turn it later.
8.
The fried vinegar meat is crispy on the outside and tender on the inside, with a sweet and sour taste
Tips:
1. The marinated meat must be drained
2. When the oil temperature starts to fry at 7 minutes, don't turn it right away
