Name: Secret Special Fried Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork Plum Meat; A little Mountain yellow; a little Self-pickled lemon; Some salt; 1 egg; a little bit Chicken Bouillon Powder; A little Coarse Grain Tapioca Flour; Some Cooking oil; Some Sugar; a little bit MSG; 2 spoons Soy sauce; a little black pepper powder; A few Chives; a little Thirteen incense

Secret Special Fried Meat

by Chinese Qi Shi

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

This secret fried meat can be said to be a kind of hometown specialties, as long as it is a must for a banquet. It's a big dish! The method is simple, but the ingredients are very particular, so there is authenticity. In fact, this is also a taste of childhood. I remember that the family will make it during the New Year. It is crispy and not greasy, crispy on the outside, tender on the inside, and endless aftertaste. ! "

Secret Special Fried Meat

1. Clean the meat

2. Cut off the fat part, as long as the lean part, of course it can also be fat and lean

3. At this time, you have to practice your knife skills and cut the meat into large slices

4. Ingredients to be marinated

5. Soak the yellow bark in warm water

6. Chop the lemon, which is pickled by yourself, the more fragrant it ages

7. Put the chives in a bowl, add a little salt and a little water, knead the onion juice

8. This can be

9. Chop the mountain yellow peel and lemon and put them together with the meat

10. Pour onion juice, sugar, salt, light soy sauce, thirteen spices, black pepper, chicken essence, monosodium glutamate

11. Stir well

12. Put it in a fresh-keeping bag and put it in the refrigerator overnight. The shortest time it takes to taste is two hours.

13. Take it out and beat in an egg white, stir well

14. This coarse cassava flour is also a special feature. It is not available in the north. The supermarket has cassava starch and can also be used, but it tastes not so crispy, but it is also very good.

15. Pour the right amount of oil into the pot

16. When the oil is 80% hot, coat the meat with a thick layer of cassava flour and put it into frying. Fry until golden on both sides, then drain the oil