Pork Slip Duan, a traditional delicacy originating from the Northeast, carries a heavy historical culture and folk wisdom. According to legend, this dish originated in the last years of the Qing Dynasty, when a court chef retired to open a restaurant after retiring from the complicated rules of the palace, and skillfully integrated the palace techniques with the local characteristics of the Northeast to create this dish of pork with both color and flavor. It is not only a dish, but also a cultural inheritance, symbolizing the perfect combination of royal sophistication and folk simplicity. As stated in the "Suiyuan Food List": "The method of cooking is difficult to describe, the food should be clear and not turbid, and the taste should be light but not strong." The Pork Slip section is a modern interpretation of this ancient admonition.
Cooking Steps:
**Preparation Materials:**
- Pork tenderloin 300 grams
- 1 green pepper and 1 red pepper (about 100g)
- Appropriate amount of green onion, ginger and garlic
- 15ml light soy sauce and 15ml dark soy sauce
- 10 grams of sugar
- Salt 5 g
- Starch to taste
- 1 egg
- Cooking oil to taste
**Detailed explanation of the steps:**
1. Cut the tenderloin into strips about 3 cm long and 1 cm wide, add a little salt, egg white, starch and mix well and marinate for 15 minutes.
2. Mix light soy sauce, dark soy sauce, sugar, and water starch in a bowl to make a special sauce for the pork section.
3. Evenly coat the marinated meat strips with dry starch to ensure that the outer layer is crispy.
4. When the oil temperature rises to 60% hot, fry the meat strips until golden brown and remove them, and then fry them again when the oil temperature rises to make the skin more crispy.
5. Leave the bottom oil in the pot, stir-fry the chives, ginger and garlic, add the bell pepper and stir-fry a few times.
6. Pour in the prepared sauce, stir-fry quickly, then return the fried meat to the pot, and quickly stir-fry until the meat is evenly coated with the sauce.
Tips:
- Pat the surface of the meat strips dry before frying to avoid oil splashes.
- The re-frying time should not be too long to avoid the meat becoming old.
- Using cornstarch is more crispy than potato starch.
When a plate of golden-colored, crispy pork is served on the inside, the tantalizing luster seems to tell the story of its history, and the aroma is mouth-watering. As you bite into it, the outer crispiness jumps between your teeth, followed by the tenderness of the meat and the deliciousness of the sauce, and each bite is an extreme teasing for the taste buds.