Salt Fried Meat

Name: Salt Fried Meat
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork (back butt tip); 50g Garlic sprouts; 30g Doubanjiang; 5g Tempeh; 2g Refined salt; 75ml Cooking oil

by Tail's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Twice-cooked pork is the most classic and home-cooked dish in Sichuan cuisine. There should be many friends who know about it, but there may not be too many foreign friends who know that there is a dish called salt-fried pork that is very similar to twice-cooked pork, and even some foreign friends. It is also possible to confuse the two dishes.

Salt-fried pork and twice-cooked pork are called sister dishes because of their similar methods and ingredients, but there are still many small differences between the two. Twice-cooked pork is heavy in fat, so sweet sauce should be used when cooking; salt-fried pork is lean and less fat, and relies on tempeh to reflect the flavor. Another big difference is that it is raw and cooked.

Ingredients

Salt Fried Meat

1. The pork hind leg is peeled and cut into 6cm long, 3.5cm wide, and 0.2cm thick slices. The garlic sprouts are cut into horse ear shapes, and the Pixian watercress is chopped finely.

2. Pour edible oil into the hot pot, heat it to 6-7 percent hot, add the meat slices and stir-fry, add salt and tempeh, and stir-fry repeatedly

3. Stir-fry until the water vapor and the oily color are not visible, push the pork slices to the side, add Pixian Douban, stir fry and fry

4. Add garlic sprouts and stir-fry until they are broken

Tips:
1. The salt-fried meat is home-style, salty and slightly spicy, and there is no sweetness in the taste, so don't put sweet sauce or sugar.
2. Soy sauce was used to fry the salt-fried meat in the past, but now the watercress is very salty, so it is suitable to not add soy sauce.
3. Salt-fried meat should bring some fat. Lean meat should not be used. According to the words of the master in the industry, it will be crispy (moisturizing) with a little fat.