Crispy pork hotpot(su rou huo guo )

Crispy pork hotpot

Introduction:

"Crisp meat is a special dish in Shandong Province. Fat people here combine crisp meat with hot pot. The cooked crisp meat, together with cabbage, fried tofu and mushrooms, is stewed in hot pot. When eating, they eat meat and soup, which is a very good characteristic hot pot."

Production steps:

Step 1: cut the tenderloin into wide strips.

Step 2: put the cut tenderloin meat into a bowl, add soy sauce, five spice powder and marinate for 30 minutes.

Step 3: add flour to the cured meat.

Step 4: mix well.

Step 5: add wide oil in the pan and deep fry the tenderloin.

Step 6: Sheng Chu.

Step 7: reheat the oil in the pan, add in the fried tenderloin and fry for 2 minutes.

Step 8: take out the control oil for standby.

Step 9: cut tofu into wide slices.

Step 10: fry until golden brown on both sides and set aside.

Step 11: tear mushrooms into strips and wash.

Step 12: break the cabbage into large pieces and wash.

Step 13: put the cabbage on the bottom of the hot pot.

Step 14: add the mushrooms evenly.

Step 15: add tofu evenly.

Step 16: then put on the bacon and pig fat.

Step 17: pour water.

Step 18: Sprinkle with scallion, ginger, garlic and star anise.

Step 19: cover and simmer for 30 minutes.

Step 20: add meijixian and stew in soy sauce for 10 minutes.

Step 21: add salt to taste.

Materials required:

Pork loin: 350g

Cabbage: 300g

Tofu: 400g

Mushroom: 300g

Pig fat: 50g

Flour: right amount

Scallion: 15g

Ginger: 10g

Garlic: 5g

Star anise: 2 capsules

Salt: 3G

Water: moderate

Meijixian: 10ml

Soy sauce: 10ml

Peanut oil: right amount

Wuxiangfen: 3G

Note: 1, crisp meat must be fried twice. 2. The food code is added according to personal preference. 3. Add pig fat to make the soup taste better. Don't add the one you don't like.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Su Rou Huo Guo