Northern traditional dishes, family fried "jiaoliurou"(bei fang chuan tong cai jia ting xiao chao jiao liu rou duan )

Northern traditional dishes, family fried "jiaoliurou"

Introduction:

Jiaoliurou is a traditional dish in the north, especially in the northeast. This dish tastes delicious. It tastes tender inside and scorched outside. It's very good both in taste and taste! The method of "jiaoliurou section" is simple. As the name suggests, "Jiaoliu" is to fry the raw materials until the skin is crisp, and then use the cooking method of sauce to make it. Although this dish is simple, it pays attention to the use of firepower. The operation should be fast, otherwise it will not achieve the effect of being burnt outside and tender inside. The specific measures are as follows; "

Production steps:

Step 1: lean pork, red sweet pepper, green pepper, garlic, onion, ginger, salt, chicken powder, pepper, sugar, vinegar, soy sauce, rice wine, soda, dry starch, cooking oil.

Step 2: cut the pork into rhombus and set aside.

Step 3: slice garlic, dice green onion and ginger.

Step 4: cut the green and red peppers into diamond shaped pieces.

Step 5: then, put a little soda into the cut meat and stir well.

Step 6: marinate for 30 minutes.

Step 7: add a little salt into the bowl, then add pepper, chicken powder, sugar, yellow rice wine, soy sauce, vinegar and a little dry starch into the bowl, and then add an appropriate amount of water to mix.

Step 8: wash and dry the pork marinated with soda powder for 30 minutes.

Step 9: add salt and pepper into the wine and mix well.

Step 10: spoon in two tablespoons of dry starch, about 25-30g.

Step 11: after putting in the dry starch, grasp it evenly by hand to make the starch adhere to the meat evenly. It's better to dry it. If it's too dry, drop a few drops of water to grasp it evenly. It's better not to have too much water, but to be viscous.

Step 12: heat up the frying spoon, add proper amount of cooking oil, heat the oil to 50% heat, start frying meat, and put the pork into the pot piece by piece.

Step 13: don't move the meat after it is put into the pot, let it coagulate and shape, then stir it to make it fried evenly, and take out the meat immediately when it is ripe.

Step 14: raise the oil temperature to 70-80% heat, and then fry the meat again.

Step 15: deep fry the meat until it is crispy. Remove the golden skin.

Step 16: leave a little oil in the pot, add onion, ginger and garlic, stir fry a little.

Step 17: stir out the fragrance, add the color pepper and stir well.

Step 18: stir well and pour in the fried meat.

Step 19: then, quickly pour in the mixing bowl, stir fry for several times with high heat, and then take out the pot.

Step 20: after the coder is hot, serve it immediately. It can keep the crispy feeling and taste delicious.

Materials required:

Lean pork: 260g

Red sweet pepper: 60g

Green pepper: 60g

Soda: 1g

Dry starch: appropriate amount

Garlic: 15g

Scallion: 20g

Ginger: 10g

Salt: 3 G

Chicken powder: 2G

Pepper: a little

Sugar: 10 g

Vinegar: 15g

Soy sauce: 5g

Yellow rice wine: 10g

Cooking oil: proper amount

Note: this dish features: gorgeous color, rich aroma, charred outside and tender inside, salty, fresh, sour and sweet, rice with wine, can be called a delicacy. Warm tips: 1, pork, to choose the pig hind legs or muscle, through the spine of the meat can be, such as the choice of tenderloin meat, can be called Jiaoliu tenderloin. 2. It's better to mix the bowl of Euryale ferox with appropriate consistency. It's better to wrap the meat well and not make the sauce. 3. When frying meat, be sure to fry it again. First, fry it until it is mature, then fry it in 70% hot oil until it is golden and crisp. The oil temperature must be controlled well, and the frying time should not be too long, otherwise the effect of external scorch and internal tenderness will not be achieved. 4. This is a hot dish, the operation should be fast, except the preparation work, the cooking time only takes 5-6 minutes, especially when cooking juice, the action should be fast, otherwise it will not achieve the effect of external coke and internal tenderness.

Production difficulty: simple

Process: slip

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bei Fang Chuan Tong Cai Jia Ting Xiao Chao Jiao Liu Rou Duan