Cantonese pork chop(yue shi zhu pai )

Cantonese pork chop

Introduction:

"I really appreciate" sofa Su good ". I deeply hide sister Su's Cantonese pork chops in my mind. I do it from time to time. Of course, the leaders are happy. I am duty bound to take good care of the leaders' stomach. I did it once last time. It's very successful. I'll do it again today. "

Production steps:

The first step is to cut the meat around the drum evenly, so as to avoid uneven frying;

Step 2: hammer the meat with a hammer, then pat it with a kitchen knife, then pat it on one side of the meat surface, and then insert the ice into the socket evenly. All the above operations are to make the meat taste, and then put it in a large basin. First, put 3 teaspoons of raw soy sauce, 1 / 4 teaspoon of salt, 1 / 2 teaspoon of pepper, 1 teaspoon of pepper powder, 1 teaspoon of brandy, 1 / 2 teaspoon of soy sauce (colored, optional), 1 / 2 teaspoon of sugar, 1 / 2 teaspoon of soy sauce Beat 1 / 2 teaspoon flour, stir and massage the meat with hands to make it gelatinous, then put 1 teaspoon water, rub evenly to make the meat absorb water completely, repeat three times, don't put 3 teaspoons of water in one time, after pickling, add 1 teaspoon of water and 1 teaspoon of corn starch mixed with water starch, then grab and marinate, then put 1 teaspoon of vegetable oil or sesame oil, grab a few times, cover, put it in the refrigerator overnight or put it in Put it for more than 2 hours, let the meat taste slowly, and let the soda powder slowly make the meat fiber expand, so it tastes tender;

Step 3: don't fry the meat in the pot too high, otherwise the surface is burnt and the inside is not yet cooked. Use medium and small fire. The way to keep the meat stable is to add 2 tbsp of water and cover the pot. When the water is dry, fry the meat slowly until it is fully cooked and golden on both sides. If you want to know whether the meat is cooked, cut a hole in the thick part of the meat with a knife. After the meat is cooked, set the meat on the plate and leave it on one side Pork chop, please do not wash the pot after cooking pork chops. The essence of meat is on the pot. Open the fire, pour onions, peppers and mushrooms, turn over a few times, and add salt and pepper to the vegetable, then put the vegetables next to the pork chop.

Step 4: while frying the meat, mix the bowl juice, which my leader calls gravy. Put 2 teaspoons of soy sauce, 1 / 2 teaspoon of soy sauce, 1 / 2 teaspoon of sugar, 1 / 2 teaspoon of pepper, 1 teaspoon of brandy, 1 teaspoon of sesame oil and 1 / 2 teaspoon of corn starch in a bowl, add about half a bowl of water, and stir evenly. The purpose is to have enough juice to pour into the pork chops;

Step 5: open another small pot, add salt and oil, bring the water to a boil, put the mushroom after the water boils, stir it with a leaky spoon for a few times, and then pick it up. You don't have to wait for the water to boil, so the mushroom will be too ripe, shriveled and tasteless;

Step 6: put a bowl of juice in the pot, stir it constantly, and then pour it on the fried meat and noodles. Put the rest in a bowl or pitcher (a pot with a small inverted mouth such as gravy or milk) and add gravy while eating.

Materials required:

Pork chop: 2 pieces

Onion: 1

Pepper: 1

Mushrooms: 6-10

Soy sauce: moderate

Old style: moderate

Brandy: moderate

Sugar: right amount

Salt: right amount

Soda powder: right amount

Pepper powder: right amount

Pepper: right amount

Corn starch: right amount

Sesame oil: appropriate amount

Note: first, it's better to marinate pork chops for one night before frying, which will be more delicious and tender when the time is relatively long. 2、 Pork chops are different from steaks. They must be cooked, but not uncooked. Cantonese people have a saying: I can't talk nonsense, and I can't cut raw pork. 3、 If you don't fry pork chops too paste, it's better not to wash the pot. It's better to stir fry vegetables such as onions directly.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yue Shi Zhu Pai