Pumpkin crispy meat(nan gua su rou )

Pumpkin crispy meat

Introduction:

"On weekends, my mother often makes fried fillet for me and packs the rest home. Usually, I put it in the freezer. When I want to eat meat, I take it out and throw it into the pot to stew crisp meat. There are many dishes to match. This time, I use the pumpkin at home. I remember when I was in middle school, my parents were busy with their work. I often threw a few pieces of fried meat in the pot by myself, and then put on the noodles and cabbages, which were hot and fragrant. At that time, the meat used was Wuhua, which was more fragrant than the refined meat now. "

Production steps:

Step 1: cut the tenderloin or tenderloin into slices and taste it with soy sauce, cooking wine and salt.

Step 2: mix with appropriate amount of batter.

Step 3: deep fry in oil pan until the surface is yellowish, remove and deep fry again.

Step 4: remove the leftover fried meat from the refrigerator.

Step 5: put the fried meat into the pot and add appropriate amount of water.

Step 6: add star anise.

Step 7: add soy sauce, boil over high heat, turn to medium heat and simmer slowly.

Step 8: season with salt.

Step 9: peel and cut pumpkin into hob pieces.

Step 10: when the meat becomes soft, add pumpkin.

Step 11: bring to a boil over high heat and simmer over medium heat.

Step 12: when the meat is crisp and the pumpkin is soft, add the scallion to taste it.

Materials required:

Pumpkin: right amount

Pork loin: moderate

Scallion: right amount

Batter: right amount

Star anise: right amount

Soy sauce: right amount

Salt: right amount

Cooking wine: moderate

Note: 1, the meat can be fried more at a time, put in the refrigerator, take out the stew directly, with its like it vegetables can be. 2. It's more crisp and fragrant to make it with pork.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: other

Chinese PinYin : Nan Gua Su Rou