<h1>Hot loin flower is a quick-fire short stir-fried dish, it is tender and crispy, salty and delicious. </h1>
Standard: The waist flower is beautifully shaped, the texture is crisp and tender, salty and delicious.
raw material
Ingredients: pork loin 200g
Accessories: green shoots 100g
Seasoning: Horse ear pickled pepper 12g, ginger slices 8g, garlic slices 15g, horse ear shallot 25g, refined salt 5g, monosodium glutamate 1g, pepper 1g, cooking wine 5 why, soy sauce 3g, fresh soup 18g, water starch 25g, sesame oil 1g, salad oil 60g
method
1. Knife worker; remove the fascia and waist, clean the pork loin, change the knife to an anchovy shape; cut the green shoots into chopstick strips and marinate with 1g of fine salt.
2. Mix a sauce with 3g of salt, monosodium glutamate, 3g of cooking wine, soy sauce, pepper, fresh soup, sesame oil, water starch 10g and mix it into a sauce.
3. Sizing the taste; the pork loin is mixed with fine salt, cooking wine, and then mixed with water starch.
4. Put the salad oil in the pot, heat it to 220 degrees on high heat, add the loin flowers and fry until the seeds are broken, then add the pickled chili peppers, horse's ear shallots, ginger slices, garlic slices and stir-fry until fragrant, add green shoot strips and fry the raw, and then add the mixed sauce.
Wait for the starch gelatinization to collect the juice and brighten the oil and put it on the plate.
<h1>Key points</h1>
Knife worker; to clean the waist, change the knife when the depth should be appropriate, the size is uniform.
Yard flavor sizing; pork loin should be code flavor sizing when the oil temperature is close to the requirements, and the sizing should be dried to avoid spitting water and dragging the pulp.
Cook; when cooking, the fire should be strong and the movement should be fast, so as not to dry the pork loin mouth too old.
<h1>expand</h1>
1. Change the main ingredients; hot duck intestines, hot chicken offal, hot belly, fried pork liver, etc.
2. Change the knife work; hot waist block, lychee waist block, etc.