This dish is actually a semi-finished product of pot and baorou. Today, I feel greedy and want to make a snack. So I bought some ribs and fried them.
Step1:Cut the meat slices into 0.30.5cm thin slices, then beat them with the back of a knife or with a beating hammer, so as to loosen the fiber of the meat. When eating, they are more tende
Step2:Although there's a meat hammer, lazy people don't want to wash one more guy, so they still use the back of the knife to pat it. It depends on your personal preference
Step3:Then put the beaten meat into the container, and pour in cooking wine, salt, pepper and an egg. What other ingredients, cumin, depends on personal washing, nothing special
Step4:Stir evenly, marinate for more than half an hour, so that the egg liquid and cooking wine will be absorbed into the meat
Step5:After 30 minutes, put in the flour, and finally add a little flour. It doesn't matter if it's high gluten and low gluten, just a little flour
Step6:Next, use your hands to mix and pinch. In a lazy mind, you always have surgical gloves at home. After you have finished, you will lose them directly. The hands that won't stick are everywhere. If it's too dry, add some water, if it's too wet, you will get some raw meal. Just mix it all right
Step7:The preparation work is basically completed, ready to burn oi
Step8:I have a small bottle of mustard oil delivered by buying a big barrel of oil at home. I usually use it to fry meat if I don't eat it. Oil temperature, how can I say, is about 150 degrees, that is, 78% hot (it seems that the boiling point of cooking oil is 170 degrees). It's ok if the temperature is high. The gas will turn on a small fire (the gas at home is natural gas, so the fire power is strong, so use the gas to increase the amount of fire
Step9:When the oil pan is hot, the marinated meat pieces should be leveled so that they will not stick together
Step10:When the oil is hot, scoop up a piece and gently drag it into the oil. Then take another piece and slowly. There are a lot of bubbles around the oil pan, indicating that the temperature is appropriate. The bubbles are caused by the water in the meat
Step11:Fry until it's yellowish, and then you can get out of the pot. Scoop it out and put it in the bowl
Step12:Heat the oil in medium heat. When you see that the oil is going to smoke, pour down all the meat. Fry until it's golden and you'll be out of the pot
Step13:Finally, make a powder with pepper, cumin, seasoning and all kinds of seasonings, and then dip it into it
Cooking tips:The second time I put the oil pan in order to color it, it's OK to use a little more firepower. The first time I fry it, I try my best to keep the fire low, it's easy to burn when the fire is high. I have skills in making delicious dishes.