"Xiaoqing de cuisine" only Sichuan people can understand -- Sichuan Su meat
Introduction:
"If you are from Sichuan, you will not be unfamiliar with Su meat. Because only we have this delicious food. I remember when I was a child, my mother would often cook this dish when guests came to my home. The conditions were not so good, and meat was not eaten every day. When it was just fried, my mother would give me one or two pieces for my brother and me to eat first. The fried crisp meat was crisp outside and tender inside, wow! That's delicious! Many people do this dish when they have wedding wine. They steam the fried Su meat... It's delicious when you think about it! "
Production steps:
Step 1: wash the pork and cut it into slices, add cooking wine, bean sauce, pepper powder, starch and eggs, marinate for 20 minutes
Step 2: put more oil in the pan, and then fry it. Remember to turn down the heat, because it's easy to scorch
Step 3: deep fry until golden brown!
Materials required:
Pork: half a catty
Eggs: two
Peanut oil: 3 Liang
Cooking wine: moderate
Bean paste: right amount
Pepper powder: right amount
Starch: right amount
Note: 1. When frying Su meat, you must remember to fry it in a low fire. It is easy to scorch in a high fire. 2. The oil after frying can be used to make chili oil to avoid waste. 3. Adding eggs in the meat will make su meat fried, with beautiful color and crispness
Production difficulty: ordinary
Technology: deep fried
Production time: half an hour
Taste: Maotai flavor
Chinese PinYin : Xiao Qing Mei Shi Zhi You Si Chuan Ren Cai Kan De Dong De Si Chuan Su Rou
"Xiaoqing de cuisine" only Sichuan people can understand -- Sichuan Su meat
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