Shandong cuisine: crispy fried meat(lu cai xiang su zha rou )

Shandong cuisine: crispy fried meat

Introduction:

"Crispy fried meat is the most Shandong style dish. The fried crispy meat is tender inside and scorched outside, crisp and fresh, and delicious

Production steps:

Step 1: wash the lean pork and cut into strips. Add cooking wine, soy sauce and starch.

Step 2: add five spice powder, marinate and mix well, marinate for 20 minutes.

Step 3: take a large bowl and add flour, starch and eggs.

Step 4: after adding salt and appropriate amount of water, stir evenly to make batter.

Step 5: put the pickled meat sticks into the batter and cover it with batter.

Step 6: heat the oil in the pan and add the meat sticks.

Step 7: deep fry until white and float, take out and gently release the adhesion.

Step 8: go back to frying again and turn golden. Sprinkle pepper powder on it when eating.

Materials required:

Lean pork: 300g

Egg: one

Flour: 30g

Starch: 20g

Salt: 5g

Five spice powder: 3 G

Pepper: right amount

Soy sauce: 5g

Cooking wine: 10g

Note: don't cut the meat too big. It's not cooked well when frying. The oil temperature should not be too high. If you put your hand on the pot, you can feel the heat. When frying, lower the heat, take it out for the first time, pat it loose, and then return to the pot to make the meat taste crispy.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Lu Cai Xiang Su Zha Rou