<h1>Chef today – Tang Bo Geng</h1>
Oil-fried double crisp is a Lu cuisine, which is a traditional dish with shandong characteristics. The authentic oil burst double crisp method is extremely difficult, the requirements for the heat are extremely harsh, a little is not cooked, a little is not crisp, is one of the most difficult dishes in Chinese food, but also a color, aroma, taste, shape and combination of special cuisine. This dish is highly praised in Yuan Ming's "Suiyuan Food List" and Liang Shiqiu's "Yashe Talks About Eating".
Today we will teach you to easily make this difficult and delicious dish at home - oil burst double crisp.
Ingredients: pork belly, chicken gizzard or duck gizzard, garlic, green onion, ginger, cooking wine, salt, sugar, starch, cooking oil
1. Cut pork belly and chicken gizzard
1: Cut the pork belly into cubes with a flower knife
2: Put a flower knife on the chicken gizzard
Second, blanched pork belly, chicken gizzard
1: After the water boils, add chicken gizzard and pork belly to blanch
2: Curl the gizzard and set aside
3. Prepare the bowl juice
In a bowl, put onions, ginger, garlic, a spoonful of cooking wine, a little salt, a gram of sugar, a little dry starch, a little water and stir well
4. Stir-fry pork belly and chicken gizzard
1: Put the bottom oil in the wok, 80% or 90% of the heat into the pork belly and chicken gizzard and stir-fry, then put the onion, ginger and garlic in the bowl juice into the pot
2: Sauté a few times and add the sauce to the bowl
3: Add the garlic
4: Stir-fry evenly and immediately out of the pan
This classic dish, which costs more than 100 dollars in a restaurant, is so easy to complete! The taste is crisp and tender, the juice is strong, the steps are simple and clear, have you learned? Hurry up and do it for your family! Not only is it economical, it saves money and is delicious, but most importantly, it also has love
<h1>Cooking Tips:</h1>
• To make this dish, use the belly part of the pork belly.
• When blanching pork belly and chicken gizzards, the water must be wide open, and the pork belly and chicken gizzard should be blanched separately to avoid skewers.
• The oil must reach 80% or 90% hot time into the chicken gizzard pork belly, in order to achieve the effect of oil explosion.
• Do not stir immediately after adding water starch, easy to paste.