Hongling sliced pork(hong ling rou pian )

Hongling meat slice method:

Raw materials for making Hongling meat slice:

250 grams of lean pork, 15 grams of Hongling, 2 eggs, 5 grams of refined salt, 2 grams of monosodium glutamate, 3 grams of yellow rice wine, 5 grams of scallion, 5 grams of minced ginger, 20 grams of wet starch, 2 grams of pepper, 5 grams of chicken broth, 750 grams of cooked lard (about 75 grams).

Processing steps of Hongling meat slice:

1. Wash the lean pork, cut it into 3 cm long, 2 cm wide and 0.2 cm thin willow leaves, put it into a bowl, add 2 g refined salt, pinch until sticky, add egg and 10 g wet starch, mix rice wine and size. Shell and slice Hongling, rinse with water.

2. Put the frying pan on a high heat, add the cooked lard and heat it to 40% heat, then add the sliced sliced meat oil, and remove the sliced meat and drain the oil.

3. Leave 25g of oil in the original frying pan and put it on the high heat. Stir in the minced ginger, scallion and Hongling slices. Add chicken broth, refined salt and monosodium glutamate to bring to a boil. Turn over the pan with sliced meat. Thicken with wet starch. Pour in the cooked lard and sprinkle with pepper.

The characteristics of Hongling meat slice are as follows

The sliced meat is light yellow, soft, tender and smooth, red and white, oily and crisp. Two things match, complement each other, summer food, fresh and delicious.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Ling Rou Pian