Today to share with you a Henan special cuisine "sour soup small crispy meat" approach, meat and vegetarian collocation, rich nutrition, soup sour and refreshing appetizer, there are likes to learn quickly.
Ingredients: Pork tenderloin, fungus, tomato
Accessories: ginger, green onion, peppercorns, star anise, dried chili peppers
Seasoning: salt, thirteen spices, chicken powder, pepper, cooking wine, soy sauce, aged vinegar, sesame oil
【Sour soup small crispy meat】—— sour and appetizing
1. Let's start preparing the ingredients
Prepare 500 grams of pork tenderloin, first cut into thick slices of about 1 cm and then cut into coarse strips, cut well and put them into the basin, add a spoonful of salt, a little pepper, pour in a little cooking wine, and grasp well with your hands to give the meat bar flavor.
Add a little water, stir in one direction, beat the water into the meat strips, after the water is sucked dry, then add some water to continue stirring, play the gum of the meat strips, after the meat strips absorb the water, the taste is more smooth and tender.
Beat another egg, pour a little soy sauce to stir well, then add 20 grams of starch, 5 grams of wheat flour, starch and flour can lock the moisture in the meat strips, maintain a tender taste, and finally pour in a little vegetable oil, mix well and marinate for 10 minutes, vegetable oil can play a lubricating role, prevent sticking after the pan.
Prepare a small handful of fungus, soak it in warm water, and tear the larger one apart by hand.
Prepare two tomatoes, wash them, put them in boiling water for boiling water, often turn over when boiling, fish out the tomatoes after boiling and breaking the skin and rinse them with cool water, peel the skin and cut it into diced tomatoes for later.
2. Start preparing the excipients below
Prepare a piece of ginger and cut into diamond-shaped slices.
Prepare the green onion in one section, break open and cut into green onions.
Prepare some ginger slices and slices of green onion and put them in the pot, grab a pinch of peppercorns, an octagon, and a few dried chili peppers to set aside.
3. Start frying the small crispy meat below
Burn the oil in the pot, turn the heat to a low heat when the oil temperature is 50%, put the marinated meat strips into the pot in turn, stick together with a spoon to scatter, often turn the meat strips to heat evenly, keep the low heat and fry for about 3 minutes, and the meat strips are fried to a golden brown surface when the surface is very scorched and fished out to control the oil.
4. Start cooking below
Boil water in the pot, add 3 grams of salt, 2 grams of thirteen spices, 2 grams of chicken powder, 1 gram of pepper, then pour a little cooking wine to fish, pour the onion and ginger slices, peppercorns and other small ingredients into the pot together, boil on high heat and start the pot, pour the soup and small crispy meat together.
Bring water to a steamer, bring the water to a boil, add the small crispy meat, cover the pot and steam for 20 minutes, steam the small crispy meat.
After 20 minutes, take out the small crispy meat and pick out the small ingredients such as green onion and ginger.
Then burn the oil in the pot, add the minced onion and ginger to stir-fry, pour in the diced tomatoes, fry the tomatoes softly and stir-fry the sand, so that the soup will be more ruddy and delicious, pour the appropriate amount of water from the side of the pot, pour in the fungus, and pour the small crispy meat control dry soup into the pot.
Add 3 grams of salt, 2 grams of pepper, 3 grams of chicken powder, 2 grams of thirteen spices, pour in a little old soy sauce, stir to open the seasoning, after the soup is boiled, beat the foam in the pot, turn the heat to simmer for 6 minutes, and stew the small crispy meat into the flavor.
After 6 minutes, the delicious little crispy meat is stewed, pour 10 grams of aged vinegar before leaving the pot and mix well, and finally drizzle with a little sesame oil, sprinkle with green onions and coriander, and the delicious will be ready.
Aged vinegar is easy to volatilize, and it should be put before the pot is put out to avoid the loss of aroma.
Well, an appetizing and delicious sour soup with small crispy meat is ready.