Scorched Meat Section
1.
Prepare various materials. Peppers and onions for side dishes can also be replaced with colored peppers.
2.
Marinated meat: Cut the tenderloin into sections of the thickness and length of the index finger, add cooking wine, soy sauce and salt, and marinate for 10 minutes.
3.
Preparation: While marinating the meat, slice the peppers, carrots and onions, and chop the green onion, ginger, and garlic into minced pieces.
4.
Seasoning bowl sauce: Pour light soy sauce, vinegar, sugar, dark soy sauce and water in a small bowl, then add starch and mix well. The function of vinegar is to relieve fishy and greasy, improve taste, sugar and light soy sauce are used to improve freshness and toning of old soy sauce.
5.
Add the chopped green onion, ginger and garlic, and the bowl of juice for the final thickening is ready. Put it aside first, and stir it a little when you use it to prevent starch from depositing on the bottom of the bowl and affecting the thickening effect.
6.
Paste: Next, add starch and eggs to the marinated meat and stir well.
7.
Frying: Add appropriate amount of soybean oil in a small pot and heat it to 70% heat (about 200 degrees), then put the meat into the pot and fry it. Use chopsticks to flick during frying to prevent the meat pieces from sticking together.
8.
Fry it until the skin becomes discolored, and then remove it after setting. Use a kitchen towel to control the excess oil.
9.
Pour the meat pieces back into the pot and re-fry them until they are crispy on the surface and remove the oil control. My kids like to deep-fry to this degree of taste. If you use it with wine, you can deep-fry the meat more charred, which will make it more chewy.
10.
Leave a little oil in the wok, pour in onions, hot peppers, and carrots, and stir-fry for a few times on high heat until they are broken.
11.
Thicken: Pour in a bowl of juice, stir fry a few times to make the sauce thicker.
12.
Pour the fried pieces of meat into the pan, stir-fry quickly over high heat, and coat them with the sauce. The action must be fast, and the spoon can be adjusted appropriately, so that the sauce does not soften the crispy crust.
13.
Put it out of the pot and serve it to the table.
Tips:
The method of judging the oil temperature: white bubbles appear on the oil surface, generally 90-120℃, which is 30-40% hot; the oil surface is rolling, and there is a slight blue smoke, generally 50-60% hot, which is 150-180℃; oil The noodles were calm and did not roll, a lot of green smoke came out, about 70% to 80% hot, and the oil temperature was about 200-240℃. But using oil that emits green smoke is not good for health, so it is best to control the oil temperature at 60% to 70% before the green smoke comes out.
