Fried shredded pork with skin(chao rou si la pi )

Skin pulling method of fried shredded pork:

Raw materials for skin pulling of fried shredded pork:

Pig lean meat 500g, coriander 10g, egg 1, fungus 10g, onion 15g, cucumber 20g, refined salt 10g, sesame oil 20g, sesame sauce 25g, vinegar 15g, garlic 15g, peanut oil 25g, soy sauce 10g.

Processing steps of fried shredded pork skin pulling:

Wash the lean pork and cut it into shreds, wash the scallion and cut it into shreds, wash the coriander stalk and cut it into 3.5cm long sections, and cut the cucumber, egg skin and Auricularia auricula into shreds. Put peanut oil in the frying pan and heat it to 50%. Stir fry the shredded meat until it is half cooked. Add soy sauce and scallions. Stir fry with refined salt and coriander. Sprinkle with sesame oil and stir well. Divide into two small plates. Mix the wet starch into a thin paste. Add refined salt to dissolve it. Put it in boiling water and pull it into 2 pieces. Soak it in clean water and take it out. Cut it into 1cm wide and 5cm long strips. Put it in the plate and place the cucumber Silk, Auricularia auricula silk and egg skin silk are placed on the powder in order to form a pattern. Add refined salt to sesame paste, mix it with cold boiled water to make a paste, mix it with soy sauce, vinegar, mashed garlic and sesame oil to form a juice, and pour it on the flour. Serve with fried shredded meat.

Characteristics of skin pulling of fried shredded pork

The meat is smooth, soft, crisp and tender, fragrant and mellow. The skin color is white and transparent, cool and soft, and the flavor of acid is mixed. It is refreshing and delicious in midsummer.

Fried shredded pork with skin

Fried shredded pork is a famous traditional dish in Yantai, which belongs to Shandong cuisine. The meat is smooth, soft, crisp and tender, fragrant and mellow. The skin color is white and transparent, cool and soft, and the flavor of acid is mixed. It is refreshing and delicious in midsummer. For the delicious food with wine in summer, peeling is to use high-quality starch to make a paste, and then use a special copper screw to spin it in a boiling water pot.

Main and auxiliary materials

Pig lean meat 100g, coriander stem 25g, wet starch 100g, water hair fungus 15g, onion 75g, egg skin 15g, cucumber 20g, garlic 20g, Haimi 25g, sesame sauce 20g, soy sauce 25g, vinegar 10g, refined salt 8g, sesame oil 5g,

5g monosodium glutamate and 30g peanut oil.

Cooking method

1. Wash the pork and cut it into shreds. Shred green onion, cut coriander stem into 3.3%

Fried shredded pork with skin

It's a five meter long segment. Cucumber, egg skin, water hair fungus are cut into thin wire.

2. Add peanut oil into the frying pan. When it is 40% hot, add the cut shredded meat and stir fry until it is broken. Add soy sauce to stir fry the shredded meat and peel it

Stir fry shredded green onion, then add monosodium glutamate, refined salt and coriander. Drizzle with sesame oil and put into plate.

3. Mix the wet starch into a thin paste, add the refined salt to dissolve it, and use the powder fan to pull it into 2 pieces in the boiling water pot.

4. Cut the vermicelli into 1cm wide and 5cm long strips, put them in the fish pond plate and put them on the vermicelli in order. Then add soy sauce, vinegar, sesame oil and mashed garlic to make the juice. Pour it on the flour and serve with fried shredded meat.

New approach

Features: sliced meat is smooth, soft, crisp and tender, fragrant and mellow, white and transparent skin color, cool and soft, mixed with sour flavor. It is refreshing and delicious in midsummer. The meat is smooth, soft, crisp and tender, fragrant and mellow. The skin color is white and transparent, cool and soft, and the flavor of acid is mixed. It is refreshing and delicious in midsummer.

Raw material: 500g lean pork. Coriander 10g, egg 1, fungus 10g, onion 15g, cucumber 20g. 10 grams of refined salt, 20 grams of sesame oil, 25 grams of sesame paste, 15 grams of vinegar, 15 grams of garlic, 25 grams of peanut oil, 10 grams of soy sauce.

Production: wash the lean pork and cut it into shreds, wash the onion and cut it into shreds, clean the coriander stem and cut it into 3.5cm long sections, and cut the cucumber, egg skin and Auricularia auricula into shreds. Put peanut oil in the frying pan and heat it to 50% heat (about 125 ℃). Stir fry the shredded meat until it is half cooked. Add soy sauce and onion, add refined salt and coriander, stir fry until it is cooked. Pour sesame oil on it and turn it into two small plates. Mix the wet starch into a thin paste and add refined salt to dissolve it. Put it into boiling water and pull it into two pieces of flour. Soak it in water and take it out. Cut it into 1cm wide and 5cm long strips and place it on the plate In this paper, we put cucumber silk, Auricularia auricula silk and egg skin silk on the flour in order to make a pattern. Add refined salt to sesame paste, mix it with cold boiled water to make a paste, mix it with soy sauce, vinegar, mashed garlic and sesame oil to form a juice, and pour it on the flour. Stir fry shredded meat with one well on the table.

Key technology

1. When peeling, choose fine and pure mung bean starch.

2. The proportion of starch and water should be appropriate, generally 0.5kg starch with 1kg water.

3. The water temperature is suitable. It's better to keep the water temperature at 90 ℃ when peeling. If it's too hot, the powder will be hot and blistering.

4. Turn the screw in the same direction, slow first and then add force to turn it fast.

5. Do not soak in cold water for too long to avoid hardening and embrittlement.

Skin pulling

Materials: mung bean starch + potato starch (1:1), water, salt

You can use mung bean starch. I haven't tried potato starch all the time.

Add 1 part starch, 4 or 5 parts water, half teaspoon salt, and mix well.

Add water to the frying pan. It's better to keep the water in the pan slightly open during the whole process of making powder. When the water rolls, you can add cold water appropriately.

Fill a small amount of slurry in the screw, then sit on the water surface of the pot, turn it forward and backward for several circles, so that the slurry in the screw is evenly spread.

When the slurry condenses into white when heated, the screw inclines. Make the water in the pot into the screw, then you can see the powder gradually from white to transparent, pour out the water, wait for 1 minute to take out the cooked powder. Put it into a cold basin, take it out after cooling, spread it well and control the moisture.

The key to make powder skin is the time when water is injected into the screw. If it is too early, the powder skin has not formed, and if it is too late, the powder skin will crack. My experience is that when there is no water, hot water will be injected.

Flavor characteristics

1. Fried shredded pork skin pulling is a traditional dish in Yantai area, which is delicious with wine in summer. Skin pulling is to use high-quality starch to make a paste, and then use a special copper screw to spin and pull the powder skin in a boiling water pot.

2. The skin of the powder is white and transparent. It tastes sour and spicy. It can be eaten in summer and greatly increases appetite.

3. This dish is served with smooth, crisp and tender fried shredded meat. It is delicious, mellow and has both meat and vegetable. It is suitable for banquet, light meal and family dinner

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chao Rou Si La Pi