Test the basic skills of the dish -- Crystal sweet pork(kao yan gong di cai shui jing gu lao rou )

Test the basic skills of the dish -- Crystal sweet pork

Introduction:

"Yesterday, netizens asked me which dish was decorated with colored peppers, why I didn't send it. In fact, I took pictures of course, but I was so busy these days that I didn't make time to write the steps. Today, I'm free to ask you for advice. I'll try my best to write it in detail. Don't think I'm wordy for the first time. I'm looking forward to the experience of the chefs. I don't know if the chefs have seen the movie Manchu and Han banquet. In it, Luo Jiaying, the actor of the owner of Manchu and Han restaurant, makes a crystal Guxi meat, which makes me feel good Saliva (?) This kind of big dish that tests kitchen skill, make a person eager to have a try unavoidably. I searched the next video from the Internet, followed by learning about the practice, although the practice is different, but similar. As long as you are willing to try more and master the key points of this dish, it's just a small problem for people to make authentic crystal gooseberry

Production steps:

Step 1: prepare materials: colored pepper, for decoration. The thinner the pork, the better, but you have to bring some fat to eat. Rock sugar should be prepared more. Four liang of sugar is enough for one jin of meat. I used a kilo of meat and six liang of sugar to make more insurance for the first time.

Step 2: wash and set aside.

Step 3: prepare more ice in advance, and the success or failure of the dishes will depend on it.

Step 4: pretreatment: bring to a boil with water in the pot and blanch the shredded pepper for about half a minute.

Step 5: blanch the pepper quickly into the ice water, in order to lock the color, will not become dark.

Step 6: swing the plate for standby.

Step 7: now start processing the meat. In order to make the meat taste delicious, you should be patient and take your time. First, put the fat meat down and loosen it with the back of the knife.

Step 8: turn over the loose meat, lean meat down, cut deep flower knife, but pay attention not to cut. It's better to cut the blade half cm apart. I cut it a little bigger. My knife skill is not good enough. To be on the safe side, I put a chopstick under it to prevent cutting off.

Step 9: cut it.

Step 10: cut the meat into small pieces.

Step 11: put the cut meat into a large bowl, mix in cooking wine, salt, monosodium glutamate, half a teaspoon of starch and an egg yolk. The egg yolk is not egg white. After grasping carefully, marinate for at least 20 minutes.

Step 12: take another bowl and beat in an egg and the remaining egg white to make the whole egg liquid. Marinate the meat with a layer of egg.

Step 13: apply another layer of starch. Shake off the excess starch after evenly dipping.

Step 14: knead the meat into small balls with both hands and palms.

Step 15: cooking process: pour 1 jin of oil into the pan, heat it to 60% or 70%, deep fry the meatballs one by one until they turn pale and yellowish, then change the high fire to burn the oil until it smokes slightly, and then deep fry them in the pan.

Step 16: mix sugar and vinegar into a bowl to make sugar paste. Add a little oil into another pot, stir fry tomato sauce with a small heat until the juice bubbles out.

Step 17: stir fry like this, quickly add the sugar paste.

Step 18: stir fry a few times, quickly add the fried meat, turn for a while, let the color uniform.

Step 19: add sauce and set aside.

Step 20: add half a bowl of water to the pan, about 100ml. Add rock sugar, cool water in a cold pan, and bring to a boil to make syrup. Use a spoon to break the large pieces of rock sugar.

Step 21: Boil the syrup until it bubbles, thick, and the water is almost dry. As shown in the picture, add half a teaspoon of salt, half a teaspoon of white vinegar, and a teaspoon of starch. Move quickly. Then quickly add the meat and stir fry the sugar.

Step 22: after the syrup is wrapped well, add it into the prepared ice and quickly turn it evenly, so that the syrup wrapped in the outer layer is frozen into a shell.

Step 23: put it on the plate and serve.

Materials required:

Pork: 500g

Color pepper: right amount

Rock sugar: 250g

Cooking wine: half a teaspoon

Salt: one teaspoon

Eggs: two

Ketchup: 2 tbsp

Sugar: 1 tbsp

White vinegar: half a teaspoon

MSG: half teaspoon

Note: this dish has four key points: 1. Change the knife 2. Marinate 3. Oil temperature 4. Stew. 1. If the distance between flower knives is smaller, my distance will be larger. When cutting small pieces, first cut into strips, and then cut into triangular pieces, so that it is easy to mass into grape size quickly. I cut a bit bigger, not good cut triangle, so cut into square. Sure enough, it wasn't very good at the end of the group. 2. When putting egg yolk in bacon, first grasp the meat well, then add the egg yolk and grasp it twice. The advantage of adding egg yolk is to make the color of the dish golden, and the other is that the egg yolk has a certain viscosity, which is easy to shape. Finally, adding starch also plays the role of molding. 3. My way to test the oil temperature is to insert the chopsticks into the oil. When all the chopsticks (not only the head of the chopsticks) immersed in the oil surface keep bubbling, the oil temperature has reached about 67%. When the oil surface is slightly smoky, the oil temperature is at least 80% hot. 4. The strict ratio of the cook to the ingredients in the sauce is six liang of meat, half a teaspoon of water, two liang of rock sugar, half a teaspoon of salt and 100g of white vinegar. It's not necessary to be so harsh to do it at home. Just do it according to your own taste. But the ratio of water to rock sugar should not be too different. The color pepper in the side dish is learned from the movie for decoration. I didn't use pineapple. Anyway, it's a garnish. Why do you buy such troublesome things, right? Friends who like to eat can replace them by themselves.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Kao Yan Gong Di Cai Shui Jing Gu Lao Rou