Hakka meat(ke jia kou rou )

Hakka meat

Introduction:

"Every time it's new year's day, we always prepare Chinese New Year's food in advance. It's not strange to all of us. We have this dish everywhere, because his moral is congratulations on getting rich. Today, let's see the barbecued meat of the guest's family. I learned it from my mother, because every family can cook the food every year! In 2011, I wish you good health and more new year's wealth

Production steps:

Step 1: wash the pork and cut it into large pieces.

Step 2: Boil the water and fry the pork (the pork that flies over the water is more fragrant).

Step 3: add star anise, brown sugar, soy sauce, cooking wine, soy sauce and five spice powder to the pork.

Step 4: marinate for 2 hours.

Step 5: heat the oil to 70% and add the pork.

Step 6: fry until golden on the surface.

Step 7: Sprinkle appropriate amount of salt powder on the surface, or keep it for a long time.

Step 8: slice the meat, add sweet soy sauce and steam for 10 minutes.

Step 9: eat fat but not greasy.

Materials required:

Streaky pork: moderate

Old style: moderate

Five spice powder: appropriate amount

Salt: right amount

Brown sugar: right amount

Star anise: right amount

Glutinous rice wine: right amount

Cooking wine: moderate

Soy sauce: moderate

Note: 1. Fried pork with water is more fragrant, fried pork with water will splash oil, so stay away from it. 2. Burn the oil to 70%. If it is too hot, the pork will be fried black.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: spiced

Chinese PinYin : Ke Jia Kou Rou