Stir fried pork(huo bao liao rou )

Method of stir frying meat:

Raw materials for making hot fried meat:

400g pork rump, 10g scallion, 10g ginger, 5g garlic, 10g soy sauce, 15g sweet flour sauce, 6G sesame oil, 20g Shaojiu and 150g peanut oil.

Processing steps of hot fried meat:

Wash the pork, cut it into 4.5cm long, 2.5cm wide and 0.2cm thick slices, put it into a bowl, add shredded green onion, ginger, garlic, soy sauce, sweet flour sauce and Shaojiu, mix well and soak it, put peanut oil in the frying pan, heat it to 90% heat (about 225 ℃) with hot oil and flame along the edge of the pan, ignite the oil in the pan, quickly pour in the soaked meat slices, stir well with a spoon, and remove the oil Turn the frying pan over a few times, stir fry the meat in hot oil, make it mature, and then put it on the plate.

Characteristics of hot fried meat:

The color is purple, the meat is tender, delicious and scorched. It is served with scallion and sweet flour sauce, which is full of local characteristics.

Stir fried pork

Ingredients: pork (hip tip) (400g), seasoning: sweet flour sauce (50g), soy sauce (20g), shallot (20g), sesame oil (10g), ginger (3G), peanut oil (30g), garlic (10g), monosodium glutamate (2G) and yellow rice wine (25g).

Recipe name

The cuisine of the hot fried meat is tender and delicious, with a slightly burnt taste.

Jinan cuisine

Manufacturing materials

Ingredient: pork (hip tip) (400g)

Seasoning: sweet flour sauce (50g), soy sauce (20g), shallot (20g), sesame oil (10g), ginger (3G), peanut oil (30g), garlic (10g), monosodium glutamate (2G) and yellow rice wine (25g)

Production technology

1. Wash the pork rump and cut it into 4.5cm long, 2.5cm wide and 0.2cm thick slices;

2. Cut onion and ginger into shreds and garlic slices;

3. Put shredded onion and ginger, garlic slices, soy sauce, rice wine, sesame oil, sweet flour sauce and monosodium glutamate into the meat slices, mix them well and soak them for 10 minutes;

4. Put peanut oil into the frying spoon, and when it is heated to 100% heat, immediately pour in the pickled meat slices. At this time, the flame goes straight up along the edge of the spoon and ignites the oil in the spoon. The flame is as high as 0.6 meters. Then quickly stir the meat slices with the hand spoon, and flip the frying spoon at the same time, so that the meat slices are half fried in the boiling oil for about 1 minute, and put into the plate;

5. Bring scallion white and sweet sauce when serving.

Process tips

1. The soaking time should be longer to make the meat taste better;

2. To master the fire, the sweet flour paste should not be fried into black. After being fried, the taste of the food will be bitter;

3. The oil in the spoon should be appropriate, too much oil will burst out easily, making it difficult for the operator to make;

4. When turning the spoon, it's better to use the backward turning method to avoid scald caused by oil explosion.

Taste of dishes

Taste: fried and roasted

The color is purplish red, tender and delicious, and the food is slightly scorched.

dietary nutrition

Pork (rear buttock tip): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney and blood, nourishing yin and moistening dryness; however, due to the high cholesterol content in pork, it is not suitable for obese people and those with high blood lipid to eat more.

The recipe is complementary

Pork (rear hip tip): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

History and culture

1. This dish is a unique flavor dish in Jinan area. It adopts the "hot" technique of Shandong cuisine. When the oil temperature reaches 100%, the oil in the pot will ignite, forming a spectacle of oil helping the fire and burning meat;

2. With scallion and sweet flour sauce, it is a delicious food with wine.

Nutrients

·Heat (1824.59 kcal)

·Protein (64.28 g)

·Fat (163.58 g)

·Carbohydrate (20.87 g)

·Dietary fiber (1.21g)

·Vitamin A (95.84 μ g)

·Carotene (191.10 μ g)

·Thiamine (1.09 mg)

·Riboflavin (0.57 mg)

·Nicotinic acid (12.84 mg)

·Vitamin C (5.02 mg)

·Vitamin E (24.56 mg)

·Calcium (83.56 mg)

·Phosphorus (626.68 mg)

·Sodium (2600.15 mg)

·Magnesium (104.01 mg)

·Iron (9.21 mg)

·Zinc (4.75 mg)

·Selenium (15.67 μ g)

·Copper (0.70 mg)

·Manganese (1.00 mg)

·Potassium (948.43 mg)

·Vitamin B6 (0.15 mg)

·Pantothenic acid (0.07 mg)

·Folic acid (15.20 μ g)

·Cholesterol (348.00 mg)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Huo Bao Liao Rou