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The meat section is a traditional dish in the northeast region, which is crispy on the outside and tender on the inside, salty and delicious, and is also a home-cooked dish on the table of the people. The pot bun meat derived from the slip meat segment is a classic in Northeastern cuisine.
Today to share with you the practice of this meat segment, although the meat price is expensive, but you can do less, can not stop the foodie a hot heart, everyone said yes, like to cook their own friends to try it.
See our operation for details:
Prepare a piece of lean pork to be washed, first cut into thick slices, then cut into one-centimeter-wide strips of meat, and put them in a basin for later.
Add 2 grams of salt, 1 gram of pepper and 5 grams of cooking wine to the pot to remove the fish, then grasp well with your hands and marinate for 10 minutes to make the meat strips fully flavorful.
Next, let's prepare the ingredients:
Half a green pepper, remove the seeds and cut into long strips, half a carrot, first cut into thin slices, then cut into long strips, and put them together in a small pot for color matching. A small piece of ginger, first cut into ginger shreds, then cut into ginger, a few garlic grains, pat flat and cut into minced garlic, put together in a small basin for later.
After 10 minutes, the meat strips have been flavored, and we sizing the meat strips:
Punch an egg into the basin, add eggs to make the meat strips stay tender and smooth, and then grab a handful of potato starch, add starch to lock the moisture inside the meat strips, maintain the fresh flavor of the meat strips, and then use your hands to stir in one direction, so that each meat strip is evenly wrapped with starch, so that the taste will be more crispy.
When all the ingredients are ready, we fry the meat strips:
When the oil is boiled in the pot, when the oil temperature is 50% hot, change to medium heat, put in the marinated meat strips, the meat strips should be put into the pot one by one, the stickiness of the potato starch is relatively large, and it is easy to stick together under the pan, and so the meat strips are fried to the shape, and the skin is crispy and golden brown, and the oil control can be fished out.
When the oil temperature rises to 60% heat, re-pour the meat strips into the pan and fry for about 20 seconds, pour out the oil control and set aside.
Let's start cooking:
Leave a little bottom oil in the pot, pour in ginger and minced garlic to stir-fry, add 3 grams of oyster sauce, then add green pepper and carrot strips to stir-fry quickly, add a little water, and then add cooking wine to remove fishy, soy sauce 3 grams to season, aged vinegar 2 grams, salt 1 gram, pepper 1 gram, sugar 0.5 grams to fresh, stir with a spoon to open the seasoning, cook for about 2 minutes on medium heat, and then hook a little water starch to make the soup more rich and viscous.
When the soup is about to dry, pour in the fried meat strips, stir-fry quickly, let the meat strips fully absorb the soup, and finally pour in a little sesame oil, and simply turn it over and then turn it off and put it on a plate.
Well, this crispy meat dish is ready, the wine and the rice is particularly good, don't believe it, try it.
Here are the ingredients and spices used:
Ingredients: lean pork, green pepper, carrot, ginger, garlic, egg, potato starch
Seasoning: salt, cooking wine, soy sauce, aged vinegar, pepper, sugar, sesame oil, oyster sauce
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