Chinese Food
Dry fried crispy meat -- Xinjiang's sirloin jerky
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Xinjiang people do small crisp meat. Do you have the feeling of Chengdu?
Cooking ingredients
Cooking Steps
Step1:Grandma's tenderloin thawe
Step2:Slic
Step3:Blanch for 12 minutes. Take out. Add some cooking wine king, salt and black peppe
Step4:Add an egg. Right amount of starc
Step5:The pastry is wrapped in starch. Oil temperature 70%. Under the pot. Fried. 46 minutes.
Step6:Hot oil fried again. 57 minutes. (you can choose the length of time according to your taste. It's hard after frying for a long time.
Step7:Mix chili powder and cumin powde
Step8:Get out of the pot and spread the material evenly.
Cooking tips:Crispy meat is smaller with more starch. The dried meat is bigger. The taste is dry and hard. There are skills in making delicious dishes.
