Chinese Food
Pan fried pork (classic version)
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It's a famous dish in Northeast China. It's suitable for all ages. Try what you like...
Cooking ingredients
Cooking Steps
Step1:Cut the meat into large pieces. About 3m
Step2:Put it in cold water and pull it out for 30 minutes. Pull out the bleeding water and make the meat bright.
Step3:Add starch, salt, stir evenly. Add some wate
Step4:Like pictures.
Step5:The meat can be prepared in half an hour with cold water. Picture thes
Step6:Sauce. Sugar and vinegar 1-1. Soy sauce. Salt. Sesame oil. spare.
Step7:Oil temperature is 5% hot. Put in the marinated meat. Put in one piece at a time. Fir
Step8:After frying for 1 minute and shaping, start to separate the meat pieces that are stuck togethe
Step9:Like the picture. Take out. Wait until the oil temperature is 80% hot. Fry once in the auxiliar
Step10:Amber. Take it out for standb
Step11:Loading for standb
Step12:Leave some oil in the pot. Add onion, ginger and garlic. Shredded carrot. Stir fry to taste.
Step13:Put in the spare meat. Stir fry quickly and evenl
Step14:Mix the juice before adding it. Move along the edge of the pot. Pour quickly. Stir evenl
Step15:Ready to get out of the pot.
Step16:Loadin
Cooking tips:Pot and meat. The soul is crispy. Fry the meat. It's fragrant. It's crispy. The sauce is cooked along the edge of the pot. Fire like to eat soft or bad teeth old people and children. The meat is a little thicker. Add 3 egg whites when marinating the meat. Fry the meat over medium heat. It's soft. The other steps are the same as above. Ginger and coriander can not be added. White vinegar is sour. Rice vinegar is fragrant. Vinegar and sugar 1-1. The juice is only half a bowl. Let's try. All kinds of sliced dishes are delicious.
