Changsha traditional flavor "spiced Jiaorou"(zhang sha chuan tong feng wei wu xiang jiao rou )

Changsha traditional flavor "spiced Jiaorou"

Introduction:

"Hunan Changsha's" spiced Jiaorou "has a long history, has hundreds of years of history, is a traditional dish in Hunan cuisine. "Spiced Jiaorou" is also a dish for two orders. It can be used as a separate dish, or served as a snack with pancakes, sweet flour sauce and shredded green onion. Some of it is similar to northern spring cakes. The method of "spiced charred meat" is to marinate it first and then fry it. When marinated, it contains five spices but no soy sauce, which belongs to white marinade. After marinating the meat, slice it, then hang it up and fry it. The skin is crisp and the meat is soft and rotten. After eating, the meat is slowly refined. The meat has a five flavor flavor, so it is called "five flavor burnt meat". The main methods of this dish are as follows; "

Production steps:

Step 1: cut the stewed pork into large pieces, sprinkle a little salt, monosodium glutamate and sugar inside.

Step 2: pour in a little sesame oil and some Shaojiu, mix well.

Step 3: mix well, spread out the meat and marinate for 30 minutes.

Step 4: pour the flour into the egg bowl, mix the egg and flour to make the whole egg batter.

Step 5: dip the salted meat into the egg paste one by one.

Step 6: fry in a 40% hot oil pan.

Step 7: after deep frying, take out the oil, raise the oil temperature to 80% heat, pour in the fried meat and fry it again to make the skin crispy.

Step 8: code the plate after the pot.

Step 9: serve with pancakes, sweet sauce and shredded green onion.

Materials required:

Stewed pork: 200g per piece

Eggs: 2

Salt: 3 G

Shaojiu: 20g

Sugar: 10g

MSG: 2G

Sesame oil: 10g

Minced green onion: 10g

Ginger powder: 10g

Flour: 60g

Cooking oil: proper amount

Pancakes: 15

Sweet flour sauce: 50g

Shredded scallion: right amount

Note: this dish features: golden color and crisp, crisp outside and tender inside, with pancake sauce, mellow and sweet taste. Warm tips: 1. Before making this dish, soak the stewed meat in the brine Soup for 3-4 hours, the taste will be more delicious and the five flavors will be more rich. Marinated meat ingredients: 2 star anise, 1 fragrant leaf, 2G cinnamon, 1g fennel, 1 Caogou, 30g scallion, 20g ginger, 20g Shaoxing wine, 15g rock sugar, 5g salt, and a proper amount of water. The marinating time is 30 minutes. 2. Don't wrap the paste too thick, deep fry it first, then deep fry it again to make it crispy. 3. Add a little sugar, monosodium glutamate and sesame oil into the sweet flour paste, mix well, steam for 15 minutes, and let cool. This Hunan dish with big stir fry spoon is ready for the traditional classic food "spiced Jiaorou" in Changsha. This dish can be used as a drinking side dish alone, and can also be served with pancakes, sauces, shredded green onion, melon sticks, etc. It tastes very good! For your reference!

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Zhang Sha Chuan Tong Feng Wei Wu Xiang Jiao Rou