Glazed meat (a classic delicacy in the memory of the Post-70s)(liu li rou hou ji yi zhong de jing dian mei wei )

Glazed meat (a classic delicacy in the memory of the Post-70s)

Introduction:

"Glazed meat, the classic taste in the memory of the Post-70s, and the delicious food to be lost, are still remembered by the old people, but most of them don't make it. I remember that my mother made it very delicious. It's a dish and a way to miss Mom. "

Production steps:

Step 1: skinless meat fat on the outer spine is the most suitable

Step 2: cut the fat and ingredients

Step 3: hanging egg liquid on meat sticks

Step 4: dip in starch

Step 5: processed meat

Step 6: heat the oil to 70% heat and fry it

Step 7: break the meat into pieces after cooking, do not stick

Step 8: drain the golden strips and remove

Step 9: pour out the oil, clean up the bottom of the pot, pour the oil and boil the sugar. When the sugar changes color, stir the fried meat into the pot and hang the sugar quickly

Step 10: take the pot and put it on the plate. Separate the roots of the meat sticks with thin sugar and do not stick. Crisp and sweet on the outside, soft and waxy on the inside, fragrant but not greasy. Do you have the courage to have a taste?

Materials required:

Pork fat: right amount

Starch: right amount

Eggs: right amount

Sugar: right amount

Note: 1, pig fat meat processing clean, do not have fascia. 2. Pay attention to the heat of frying, not too light or too hot. 3. After hanging thin sugar, take advantage of the heat to separate the meat, do not pull effect. 4. Hot food tastes good, and cool food has its own flavor. After 70 you must remember it!

Production difficulty: ordinary

Craft: Skills

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Liu Li Rou Hou Ji Yi Zhong De Jing Dian Mei Wei