Go to the restaurant to eat one of the must-order, love to eat its crisp, bite down, is the crispy shell, followed by tender pieces of meat, plus wrapped sauce, the tip of the tongue is super satisfied!
Collect this recipe
Northeast meat segment
Graphic | the piano rhymes elegantly
Pork tenderloin 400g green and red pepper half fine salt appropriate amount of 1 pint of fresh soy sauce 1 spoon of oyster sauce 1 spoon of cooking wine 1 spoon of white vinegar 1 half spoon of white sugar 1 tbsp of corn starch 1 tbsp potato starch a small bowl
1. Prepare the ingredients. (I only have the outer ridge left in my house.)
2. Cut into thick slices, then strips, and finally into large pieces of meat.
3. Wash twice in clean water to remove the blood.
4. Dry and put it in a basin, add a little fine salt, mix the cooking wine and marinate evenly for 10 minutes.
5. Slowly add water to the potato starch and stir to form a starch paste thicker than yogurt.
6. Pour into the meat and mix well with your hands, so that each piece of meat is covered with starch paste.
7. Cut the green and red pepper into diamond-shaped pieces.
8. Cut the green onion, ginger and garlic as shown in the picture and set aside.
9. Mix with the sauce, a little salt, 1 tbsp of fresh soy sauce, 1 tbsp of oyster sauce, 1 tbsp cooking wine, 1/2 tbsp white vinegar, 1 tbsp sugar, 2 tbsp of water and appropriate amount of corn starch and stir well.
10. Fry until light yellow and set.
11. Heat the oil, when the oil temperature is 70% or 80% hot, add the meat pieces one by one and start frying.
12. When the oil temperature rises and pours 80% or 90% of the heat, fry it again, and fish out the oil control when it is golden and crispy.
13. Sauté the shallots, ginger and garlic in the pan to create a fragrant flavor.
14. Sauté the green and red peppers, then sauté a few times.
15. Drizzle in the mixture and stir-fry a few times.
16. The crispy and fragrant meat is finished.
Tips:
1, with pork tenderloin, outer ridge and pork belly can be made, pork belly is more fragrant.
2, 70% of the heat when the pan frying, the oil temperature is too low will be off the paste, too high will be fried paste, the most test of the heat.
3, with potato starch hanging paste will be more crisp.
4, when the sauce is finally poured, the high heat is quickly stir-fried a few times and immediately out of the pot, the time is long and affects the brittleness.
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~~ By elegant piano rhyme ~~
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All my friends are foodies
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