Fried crispy pork with Scallion(cong bao xiao su rou )

Fried crispy pork with Scallion

Introduction:

"Shandong classic dish crisp meat is a common food name in China, mainly seen in Shandong and surrounding areas. Produced in Shandong Province in the old Spring Festival, the use of food worship. It's lean pork, wrapped in flour and fried raw. The characteristics of fried crispy pork with Scallion are crispy, tender, smooth, refreshing and rich in Scallion flavor. Friends who don't like chili will like it. "

Production steps:

Step 1: slice pork, put into a bowl, add salt and white pepper cooking wine, marinate for 10 minutes.

Step 2: slice the scallion and shred the ginger.

Step 3: coat the salted meat with starch and then dip it with egg liquid.

Step 4: slice by slice into a 70% hot oil pan.

Step 5: deep fry the slices into golden yellow.

Step 6: remove the control oil.

Step 7: leave the bottom oil in the pot, add the onion and ginger and stir fry.

Step 8: add soy sauce, sugar and water to boil.

Step 9: add the fried crispy meat, stir fry for a while, and then dry the soup.

Materials required:

Lean pork: 200g

Scallion: 100g

Egg: 1

Starch: right amount

Ginger: 2 tablets

Salt: 2G

White pepper: 2G

Cooking wine: 1 teaspoon

Soy sauce: 1 teaspoon

Sugar: 5g

Edible oil: right amount

Note: if water is replaced by soup, it will be better. It's not easy to have too much soup. Add a little vinegar to your taste.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong Bao Xiao Su Rou