Fried meat and bone(zha rou gu lu peng )

Cooking method of fried meat and bone

Raw materials for fried meat and bone Cooking:

There are 750 grams of pork, 25 grams of onion, 20 grams of ginger, 15 grams of garlic, 25 grams of green garlic, 900 grams of vegetable oil, 15 grams of soy sauce and vinegar, 10 grams of cooking wine and sesame oil, 6 grams of salt, 50 grams of wet starch and 25 grams of dry starch.

The steps of making fried meat and bone are as follows:

1. Scrape and wash the pork, cook it for 7 days, take it out, put it on the mound with the skin facing up, cut it every 0.6cm (the depth is half of the meat), then cut a large piece of it every 0.6cm, put it on the mound flat, then cut it every 0.6cm (the depth is the same as above), and paste it with wet starch.

2. Heat the vegetable oil on the frying spoon until it's 7. When it's ripe, dip the starchy "rougulu" with dry starch, spread the cross knife and deep fry until it's golden. Pour in the colander to drain the oil. Pour the oil into the meat and bone with the original spoon. Cook the sauce with shredded green onion, ginger, ginger slices and green garlic, chicken soup, salt, cooking wine, rice vinegar and sesame oil. Turn it over a few times.

The cooking characteristics of deep fried pork are as follows

It's tender inside and scorched outside. The meat tastes mellow.

Fried meat and bone

Fried meat and Gulu cooking is a traditional famous dish in Shandong Province, which belongs to Shandong cuisine. This dish is charred on the outside and tender in the inside. The meat tastes mellow. It is made of shredded scallion, pork and ginger.

Raw materials

There are 750 grams of pork, 25 grams of onion, 20 grams of ginger, 15 grams of garlic, 25 grams of green garlic, 900 grams of vegetable oil, 15 grams of soy sauce and vinegar, 10 grams of cooking wine and sesame oil, 6 grams of salt, 50 grams of wet starch and 25 grams of dry starch.

Production process

(1) First, scrape, wash and cook the pork for 7 days, then take it out, put it on the pier with the skin facing up, cut it every 0.6cm (the depth is half of the meat), then cut a large piece of it every 0.6cm, put it on the pier flat, then cut it every 0.6cm (the depth is the same as above), and then cut it into the "rougudi" (meat stick) with the cross knife every 0.6cm.

(2) Heat the vegetable oil on the frying spoon until it's 7. When it's ripe, dip the starchy "rougulu" with dry starch, spread the cross knife and deep fry until it's golden. Pour in the colander to drain the oil. Pour the oil into the meat and bone with the original spoon. Cook the sauce with shredded green onion, ginger, ginger slices and green garlic, chicken soup, salt, cooking wine, rice vinegar and sesame oil. Turn it over a few times.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zha Rou Gu Lu Peng