Stir fried fillet(zhua chao li ji )

Stir fried fillet

Introduction:

"It tastes good, but the color is not good. It's strange."

Production steps:

Step 1: cut the fillet into 1 inch thick slices

Step 2: cut a knife on both sides of the sliced meat, so that it is easy to savor when marinating

Step 3: cut the sliced meat into finger thick strips

Step 4: put the meat into the bowl, put a little salt and cooking wine to marinate, let the meat taste

Step 5: pour 60g cornstarch into 20g water, the ratio of starch and water is 3:1

Step 6: add a little salt and edible oil to the starch, so that the prepared paste will be very crisp

Step 7: put the cured meat sticks into the starch paste and grasp evenly

Step 8: pour proper amount of oil into the pot. When the oil is 60% hot, put the meat sticks one by one into the pot and fry them until they are removed

Step 9: when the oil temperature in the pot is 70% hot again, place the meat stick in the pot for the second time and fry it until it is hot again

Step 10: control the oil content of the second fried meat stick and remove it

Step 11: when the oil temperature in the pot is 80% hot, put the meat sticks into the pot for the third time, fry them in golden color and then take them out for standby

Step 12: cut the onion and ginger into pieces, the ratio of onion and ginger is 1:2

Step 13: put 2 tbsp sugar, 6 tbsp vinegar, a little pepper, a little soy sauce and salt into the bowl, and then stir the onion and ginger into the bowl

Step 14: put a little oil in the pot, when the oil temperature is 80%, pour the soup into the pot and stir fry

Step 15: after the soup is bubbling in the pot, pour the fried meat sticks into the pot for three times and stir fry them quickly. After the meat sticks are evenly covered with the soup, turn off the heat

Step 16: the sour and sweet stir fried fillet is ready

Materials required:

Pork loin: 200g

Raw powder: 60g

Water: 20g

Minced green onion: a little

Ginger powder: appropriate amount

Sugar: 2 teaspoons

Vinegar: 6 teaspoons

Soy sauce: a little

Salt: a little

Note: 1, starch paste, adding cooking oil, is to keep the paste outside the meat crisp; 2, fried three times, the first time is shaping, the second is breaking, the third time is coloring and keep the meat crisp; 3, fried meat must be low temperature, fried many times, but also to maintain the moisture in the meat, so that the finished product crisp outside, tender inside, sweet and sour

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Zhua Chao Li Ji