What is the practice of Quanzhou vinegar-preserved meat?

I have been married to Quanzhou for five years. My parents-in-law are very good at frying vinegar and pork, and the guests are full of praise, crisp outside and tender inside.

Now let's share the practice of Quanzhou vinegar-flavored pork.

1. Choosing meat We choose the hind leg meat or tenderloin and cut it into thin strips. Cut some minced garlic for Jiang Mo.

2. Prepare cured pork, add garlic, Jiang Mo and mature vinegar, which can be a little more, only with vinegar flavor, and then some soy sauce. Salt and sugar, stir well and marinate for one hour.

3. Add sweet potato powder and a little starch after curing. Grasp the sizing by hand.

4. When the oil temperature of the hot pot is five or six layers hot, fry it in the pot, and the whole process is medium fire. When the surface of the fried meat becomes hard and discolored, you can take out the oil control.

A delicious Quanzhou vinegar meat is ready.

There is no uniform practice, as long as you feel delicious. White vinegar, sweet potato powder, sugar, soy sauce or salt and spiced powder are dispensable, and the proportion is similar to that of sweet and sour dishes. For example, 2 vinegar 2 sugar 1 soy sauce, soy sauce can be replaced by salt.

Vinegar monosodium glutamate salt sugar spiced powder sweet potato powder lean meat

Know how to cure meat.

Vinegar meat is a famous and popular authentic Minnan snack in Quanzhou, and it is a kind of fried vinegar-cured lean meat. In Quanzhou, it is common in five-star hotels, street shops and the dining tables of ordinary citizens. Let's take a look at the vinegar meat practice in Quanzhou.

1. Wash the meat and squeeze out the water.

2. cut the meat into thin strips, and it is best not to cut the long square corners. This is different from the sweet and sour tenderloin made in the north.

3. Marinate the meat with spiced powder, sugar, salt, soy sauce and aged vinegar for 2 hours.

4. After pickling for 2 hours, pour out the pickled water.

5. Add sweet potato powder. Be sure to mix well by hand.

6. Don't hang wet stickers when they are half dry and without moisture, otherwise it will be different.

7. When the oil is hot, start frying in the pot around 7 o'clock. Don't turn right away, pay attention to turn later.

8. The fried vinegar meat is crispy outside and tender inside, sweet and sour.

As a unique snack in southern Fujian, it is golden in appearance, crisp outside and tender inside, with a hint of vinegar. It can be used as a snack to relieve appetite, and it can also be used as a component of food such as batter. Do you know the above practice of Quanzhou vinegar-flavored pork?