Hui cuisine -- crispy loin(hui cai su hu li ji )

Hui cuisine -- crispy loin

Introduction:

"Crispy loin" is a fried dish in Anhui cuisine. It's a good wine dish with crisp and fragrant skin, soft and tender meat, and salt and pepper. It's very popular with customers. I ate it twice in Wuhu, and the taste is very good! Today, I'm going to make the fried dish "crispy loin" of this Hui dish. This dish is simple and fast, and is most suitable for family production. The main methods are as follows

Production steps:

Step 1: slice pork tenderloin into thick slices, and then smash it with the back of the knife to make it easy to savor.

Step 2: smash the meat and cut it into rectangular pieces.

Step 3: marinate the meat, sprinkle a little MSG and salt.

Step 4: add a few drops of Shaojiu and mix well.

Step 5: prepare crispy fried batter; first pour a little thicker water into the egg white and mix the starch.

Step 6: then pour in some dry flour and mix well.

Step 7: mix well, then pour in a little sesame oil and mix well.

Step 8: dip the salted meat slices with crispy fried paste one by one, and then put them into a 40% hot oil pan for frying.

Step 9: deep fry the meat slices with medium and small fire, remove them, then raise the oil temperature and fry them again.

Step 10: after frying, code the meat and serve it with salt and pepper.

Materials required:

Pork loin: 150g

Shaojiu: 20g

Sesame oil: 10g

Egg white: 2

Flour: 50g

Starch: 50g

Salt: 2G

MSG: 1g

Cooking oil: proper amount

Pepper salt: right amount

Note: this dish features: golden color, crisp outside and tender inside, moderate salty and fresh, crisp and delicious. Warm tips: 1. First cut the meat into 0.5cm thick pieces, then smash it with the back of the knife, and then cut it into rectangular pieces, so that it will taste better when salting, and the meat will be softer and tender after frying. 2. Crisp fried or scorched fried dishes, must be fried first, and then fried again, so that the color is even, the skin will be more crisp and fragrant. 3. Pepper and salt production is a mixture of pepper noodles and salt, fried pepper first, and then rolled into pepper noodles with a rolling pin, and then mixed with the right amount of salt.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Hui Cai Su Hu Li Ji