Small crisp flesh(xiao su rou )

Small crisp flesh

Introduction:

"Children's shoes in Xi'an all know that there's a family in Fangshang big leather courtyard. It's sold for many years. When I was still in high school, it was like 5 yuan for a share, rice noodles was 50 cents, and 5 yuan and 50 cents could satisfy two people. But in recent years, RMB has depreciated, and the price of small crisp meat seems to have increased to 20 yuan? I haven't eaten it for a long time. The material and taste have declined. But the boss of Dingjia small crisp meat made a lot of money. Last time I saw him open an Audi A3 top accessory, the topic got far away. Today, let's have a cottage pastry. "

Production steps:

Step 1: you should choose a fresh beef tenderloin. But last time I went to fangshangmu, I had beef tenderloin. Only baby meat (the part of the hind legs of the cattle) looked good, so I bought it. Later, I found that it was an old cow. The meat was so hard, eh. So in order to achieve the crispy effect, it is necessary to have fresh beef tenderloin. Cut the beef into moderate size strips. After the beef is cut, remember to marinate it with cooking wine, five spice powder, pepper powder, pepper powder and salt. Then with flour, starch, eggs, salt, five spice powder hook into the batter, hang euryale, ready to put into the oil pan

Step 2: heat the oil pan 60% and deep fry the meat sticks wrapped with batter until golden.

Step 3: my batter is thin. It should be thicker to make it feel full. In addition, in order to achieve the effect of crispness, it is suggested to fry it again. In order to save trouble, I only fry it once.

Step 4: here is a three yellow chicken, how to make three yellow chicken soup, see my previous version of three yellow chicken soup.

Step 5: code the fried meat sticks in the basin, then add 3-5 pieces of rock sugar, one star anise and one piece of fragrant leaves

Step 6: pour in an appropriate amount of chicken soup. If you think it's too thick, just half of the chicken soup and half of the water. Don't forget the soy sauce. Then boil the water on the steamer and steam for 20 minutes. Add some salt, sesame oil and chicken essence to the pot. It's not very complicated

Step 7: after hesitation, I passed on the picture again and again. This is the bowl I ate half of. Crispy pork, rice and spicy oil are the perfect match. This is what I eat in Dingjia.

Materials required:

Beef: 500g

Chicken soup: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Soy sauce: moderate

Sesame oil: appropriate amount

Five spice powder: appropriate amount

Rock sugar: right amount

Note: thousands of exhortations, must choose a good tenderloin ah, don't like me, sad to buy the old leg, fried also fried, steamed also steamed, and finally not rotten. On that day, a friend came home to eat and asked him to wait. At the end of the day, he said, "it tastes good, but it can't bite. I'll go.". It's not really my fault. Finally, the remaining meat was put into the electric pressure cooker for another round, which was almost the same. PS: after the beef is cut, remember to marinate it with cooking wine, five spice powder, Chinese prickly ash powder, pepper powder and salt

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xiao Su Rou