A very delicious local dish in Zhangzhou, Minnan Province, entertaining guests, setting up a banquet must-have, grunting meat skin crisp, sweet and sour, fat but not greasy, with apple flavor, because the rice vinegar added apple cider vinegar Oh. No added MSG is still delicious, coastal specialties, empty bites or with rice.
By K a small stove
<h2>Royalties</h2>
Three layers of meat 100g
Red pepper 20g
Yellow pepper 20g
Onion 20g
Cucumber 20g
Sugar 15g
Rice vinegar 15g
Soy sauce 15g
Tomato sauce 5g
2 cloves of garlic
Ginger slices 4 pieces
Sweet potato powder 20g
Cornstarch 20g
Water 60g
Oil (for frying) 200g
<h2>Practice steps</h2>
1. Mix corn starch + sweet potato powder.
2: Add 40g of water, stir well, to a slow flowing state (see video)
3: Cut the meat into three layers, add soy sauce, vinegar, sugar 5g each, ginger and garlic, marinate for 10 minutes. Place in the starch paste and wrap each piece of meat evenly over the paste.
4, the oil temperature 7 layers of heat, chopsticks into the bubble can be.
5, 2 times frying, one by one, to prevent sticking, the first time fried, fished to cool, the second time quickly fried until the skin crisp. (The second pass is almost 5 seconds)
6: Cut the onion into 2 circles for decoration, and dice the rest of the vegetables.
7: Sauté the onion with 1 teaspoon of oil.
8: Remove red and yellow peppers.
9: Stir-fry the fried meat for 5 seconds and the cucumber for 5 seconds.
10, mix sweet and sour sauce: sweet and sour soy sauce 10g each, water 20g, tomato 5g, stir well.
11: Cook until thick.
12, set the plate, drizzle with sauce, drooling...
<h2>Tips</h2>
1. The paste is the key, and it needs to flow slowly. See the video for details. 2. Fry in 2 divided times to make the skin more crispy. 3. Sweet and sour ratio 1:1, sweet and sour and delicious. 4. Meat can be replaced with small tenderloin, ribs can be, the same method.
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