Shanxi Small Crispy Pork

Name: Shanxi Small Crispy Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Black Fungus; Some starch; Some pepper; Some shallot; Some ginger; Some garlic; Some Soy sauce; Some salt

by Gaixia Technology

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It seems that small crispy pork is very popular this year. Many Sichuan hot pot restaurants sell crispy pork, which can be used as a snack or blanched in a pot.

Shanxi small crispy pork is the oldest folk banquet dish in Shanxi. The recipe retains the essence of Qiao’s eight bowls and eight dishes. It can be completed through multiple processes of frying, braising, and steaming. It is crispy but not rotten when you put a piece of it in the mouth. The sauce is fragrant. Rich, thick soup at the bottom of the bowl, you will find every piece of meat is wonderful~"

Ingredients

Some Pork Belly
Some Black Fungus
Some Starch
Some Pepper
Some Shallot
Some Ginger
Some Garlic
Some Soy Sauce
Some Salt

Shanxi Small Crispy Pork

1. Marinated pork belly: Cut the pork belly into thin slices of 1 cm thick, add cooking wine, salt, and pepper, stir evenly with chopsticks, and marinate for about 10 minutes.

2. Frying: Raise the frying pan, coat the marinated meat strips with a layer of egg starch paste, put the wrapped meat strips in the frying pan in turn, turn to low heat and fry until golden brown.

3. Stir-frying: Wash the black fungus with water in advance. Save the base oil (a small amount), add the pepper, green onion, ginger and garlic cloves, stir up the aroma on low heat. Add black fungus, fried small crispy pork, light soy sauce and salt, stir fry evenly, simmer for 1 minute.

4. Steaming of small crispy pork black fungus: Pour all the ingredients and the soup into the plate, put it in a steamer, steam for 30 minutes on high fire, and finally sprinkle with chopped green onions to complete it~ In autumn and winter, eat it warmly at home The bowl, heart and stomach will be satisfied.

Tips:
Preparation of egg starch paste: Use chopsticks to mix the starch and water evenly to form a wet water starch, and then add an egg to make the egg liquid and water starch completely fuse. Use chopsticks to pick up the egg paste, and you can see that the egg paste is fluid and viscous.