Spiced pork with iron plate(tie ban xiang gan wu hua rou )

Spiced pork with iron plate

Introduction:

"I like salty fried meat very much. The process is simple and the taste is rich. Originally, the pork had been boiled well. When I wanted to fry it, there was a big problem with the stove at home. What should I do? I had to wait a few days for the new stove to be delivered to my home. Even if my materials were put in the refrigerator, it would take a few days, didn't it? I suddenly think of the electric heating iron plate that has been put on the shelf for a long time. It's about 20 × 12 inches. The plate is made of cast iron and has temperature control. It's convenient to pour. But usually I just use the stove and pan when I want to fry. I ignore it and can't afford it. Because it's a flat surface, juicy and thicken can't be used in this aspect. I mix the seasoning in a small bowl, and then put it on the board to mix with the ingredients. Ha ha, isn't it Teppanyaki that we went to Hibachi's? I remember there's a Hibachi store next to Walmart in rockmart town. It's said that it's owned by Hong Kong people. It's the first time and last time. It's nothing special. The seasoning is not very good. On the contrary, it's made by itself. It's more fragrant. Now I'll share the process with you. "

Production steps:

Step 1: peel and cut the pork, wash it, put it in a cold water pot, open fire and blanch it;

The second step: after the water is opened, the floating froth slowly rises, and the meat is boiled to eight or nine mature, and the foam is washed away with hot water.

Step 3: cut the pork into thin slices;

Step 4: peel off both sides of dried incense (this step can be saved, but it's OK to keep the skin);

Step 5: flatten the dried incense into two pieces, then cut it into diamond shape, and don't waste the leftovers;

Step 6: power on the iron plate, brush a layer of oil on the plate first, and then brush the sauce mixed with bean sauce and seafood sauce;

Step 7: fry the meat and dried beans on top, not too high. About 250 ~ 300 ° f;

Step 8: fry both sides of pork and dried incense until golden yellow. When setting the plate, first circle eight rhombic dried incense into star shaped, pile up leftovers in the middle, and then circle pork around the leftovers;

Step 9: fry both sides of pork and dried incense until golden yellow. When setting the plate, first circle eight rhombic dried incense into star anise, pile up leftovers in the middle, and then circle pork around the leftovers;

Materials required:

Streaky pork: 2 / 3 lb

Dried incense: 2 yuan

Salad oil: right amount

Pixian bean paste: 1 tbsp

Seafood sauce: 1 / 2 tbsp

Note: experience: first, dried cut thin better, more delicious; second, pork optional streaky pork, but if you use pork neck better, cool and not greasy, but pork neck is really not easy to buy; third, seasoning with bean paste, salty, in the frying process do not add sauce oil and salt, with seafood sauce is to increase flavor, do not put sugar and flavor powder; fourth, in the frying process You can also add some garlic, onion, celery, onion, blue beans and other vegetables. thank you!!

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Tie Ban Xiang Gan Wu Hua Rou