How to make crispy meat on the fragrant bowl of Chongqing people's banquet?

Crispy meat is characterized by crisp, tender, refreshing, fat but not greasy, and friends who don't like Chili will definitely like it. Ingredients: 400g pork, 5g coriander. Seasoning: star anise, fragrant leaves, pepper, cinnamon, soy sauce, sugar, onion, ginger, garlic, starch, vinegar, monosodium glutamate and vegetable oil. Its practice is also very particular. First, cut the selected lean meat into strips, mix with eggs, starch and cooking wine and marinate for 20 minutes. After the oil is overheated, put it in a pot and steam it slowly, and steam it thoroughly for later use. At the same time, the meat is combined with seasonings such as fungus, tofu and vegetables according to the process. A bowl of crispy meat comes out of the pot, with bright color, crisp but not rotten, fat but not greasy, and full of fragrance. Not only delicious, but also nutritious.

manufacturing method

raw material

350g pork belly, 2 eggs, 30g wet starch, cooking wine10g, 2.5g refined salt, 2g monosodium glutamate, fresh soup10g, black velvet antler10g, coriander10g, 20g onion ginger and 6544 soy sauce.

step

(1) Peel the pork belly, put flower knives on both sides, and then change it into pieces with a length of 2.5cm, a width of1.5cm and a thickness of 0.8cm..

(2) mixing eggs and wet starch into paste; Soak cornu Cervi Pantotrichum, and shredding; 10g shredded onion and ginger, 10g chopped onion and ginger and pat loose.

(3) Put the frying spoon on high fire, widen the oil and burn it to 70% heat, evenly hang the meat in the egg paste, put it in the oil, take it out when it is fried to golden brown, put it in a soup bowl, add soy sauce, cooking wine, fresh soup and onion ginger, put it in a drawer and steam it thoroughly, and take it out after about 20 minutes.

(4) Pick out the onion and ginger, drain the soup into the frying spoon, and buckle the meat in the soup plate.

(5) Light the frying spoon, add the antlers and salt to boil, skim off the floating foam, then sprinkle the coriander segments and shredded onion and ginger on the crispy meat, add monosodium glutamate, vinegar, sesame oil and pepper to the soup in the frying spoon, and pour it on the crispy meat.

The choice of Chengdu crisp meat is in the upper part of the pig, because the meat here is tender, fat and thin. After slicing the meat slices, add pepper, salt, liquor, Jiang Mo and starch, and mix well with the egg white according to the amount of starch, not too clear or too dry. After marinating for five minutes, remember not to mix water, because the flooded meat is to be fried in the oil pan. If there is water, it is very dangerous, and oil will explode when it meets water. The fried meat is not only delicious, but also some pigs can be fried in the meat, which will make you tired. The meat only needs to be fried to medium-rare. Then cut into small pieces and put them at the bottom of the bowl. Put potatoes or lotus roots on the meat. Cut potatoes and lotus roots into small pieces and steam them over high fire. There must be a fire, and the most effective thing is the steamer. After steaming, turn the first bowl over with a pot that can hold soup, that is, potatoes or lotus roots are at the bottom of the pot and crispy meat is on it. Cook some vegetables and put them on the noodles. At this time, cook a little juice, add vinegar, chopped green onion and Jiang Mo to the juice, and then pour it on the surface of the crispy meat. Vinegar is an essential condiment, and how much you put depends on your personal taste.

Changwu crispy meat is made of lean meat. First, cut the selected lean meat into strips, mix it with starch and eggs, add oil, and slowly steam it in a pot.

Steam thoroughly for later use. As crispy meat, meat is scientifically matched with spices such as yellow flowers, fungus, tofu and spinach according to the process. A bowl of crispy meat comes out of the pot, and the soup is moderate. Red meat, yellow flowers, black fungus, white tofu and green spinach are all in five colors, and the aroma is overflowing. It is not only delicious, but also nutritious.