Chinese Food:Fish-flavored pork(yu xiang rou si)
8 November 2008
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Raw material / seasoning:
150 grams of lean pork, 6 grams of soy sauce, 2 g salt, vinegar, 8 grams, 10 grams of sugar, 60 grams of chopped green onion, ginger m 3 g, 5 g garlic, red pepper, Pauli at the end of 20 grams, 4 grams cooking wine, the amount of soybean meal , 65 g salad oil
Production methods / processes:
1 pork fascia to cut about 0.2 cm large, the meat will be rolled tube-shaped, with a knife and cut into thick stick matches such as the size of the pork, salt, under 1 g, cooking wine and water in a small bowl grasp even after the And then absorbed into soybean meal sizing efforts.
150 grams of lean pork, 6 grams of soy sauce, 2 g salt, vinegar, 8 grams, 10 grams of sugar, 60 grams of chopped green onion, ginger m 3 g, 5 g garlic, red pepper, Pauli at the end of 20 grams, 4 grams cooking wine, the amount of soybean meal , 65 g salad oil
Production methods / processes:
1 pork fascia to cut about 0.2 cm large, the meat will be rolled tube-shaped, with a knife and cut into thick stick matches such as the size of the pork, salt, under 1 g, cooking wine and water in a small bowl grasp even after the And then absorbed into soybean meal sizing efforts.
2, sugar, soy sauce, salt, vinegar hook into the bowl, add water and a small amount of soybean meal against the stand-by Wei Zhi-cheng.
3, home fire up and down the oil pan, heat into five or six very badly burned when sizing code flavored pork into pot with spatula fried fast casual, white stretch Chaozhi pork, chili under the bubble at the end, Jiang m Chaoxiang color speculation that the investment Chao Chu garlic flavor, and then the next small green onion and a good tune into Weizhi; spatula to Chaozhi dishes juice tight oil Chu Guo-liang, the trickle-down and put a few drops of vinegar.
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