Fried finger cap(zha zhi gai )

Method of finger cover blasting:

Raw materials for making finger cover

500g dog breast, 1 egg, 500g stewed sauce, 50g Lake powder, 10g refined salt, 750g peanut oil (50g actual consumption), 25g sesame salt, 5g prickly ash, 5g cinnamon and 5g large ingredients.

The steps of making the finger cover are as follows:

1. Wash the preserved dog meat, put it in clean water, soak it for one day, take it out, control it dry, put it in the pot, add water, pepper, seasoning and cinnamon, bring it to a boil, remove the froth, cook it half cooked, take it out and wash it.

2. Dilute the stew sauce with clear water, pour it into the filtered broth, and then put in the dog breast meat. When stewing until crisp, take it out, control it to dry, and after cooling, cut it into a 10 cm, 2 cm wide inclined blade.

3. Put eggs, water and salt into a bowl, mix them into batter, and dip the meat slices with batter.

4. Put the peanut oil into the frying pan, and when it is 80% hot, put in the dog meat sliced with paste. When the surface is yellow, remove it, control the oil, cut it into finger pieces with a knife, and then put it on the table with a small plate of sesame salt.

Characteristics of finger cover

Yellow teeth, crisp outside and tender inside, oily but not greasy.

Fried finger cap

Fried finger cap is a Shandong cuisine with 500g dog breast, 1 egg and 500g stew sauce as the main ingredients.

essential information

Fried finger cap

[cuisine] Korea

[taste characteristics] it is tooth yellow, crispy on the outside and tender on the inside, oily but not greasy.

Raw materials

500g dog preserved meat, 1 egg, 500g stewed sauce, 50g water lake powder, 10g refined salt, 50g peanut oil, 25g sesame salt, 5g prickly ash, 5g cinnamon and 5g Daliao.

Production process

1. Wash the preserved dog meat, put it in clean water, soak it for one day, take it out, control it dry, put it in the pot, add water, pepper, seasoning and cinnamon, bring it to a boil, remove the foam, cook it half cooked, take it out and wash it.

2. Dilute the stew sauce with clear water, pour into the filtered broth, and then add the dog breast meat. When stewing until crisp, take it out and control it to dry. After cooling, cut it into a 10 cm long, 2 cm wide inclined blade.

3. Egg, water, salt into a bowl, transfer into batter, the meat with paste.

4. Put the peanut oil into the frying pan, and when it is 80% hot, put in the dog meat sliced with paste. When the surface is yellow, remove it, control the oil, cut it into finger pieces with a knife, and put it on the table with a small plate of sesame salt.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zha Zhi Gai