Chinese Food
Meiji waist slice
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Pork loin is delicious. The highlight is on the tendon ~ so we don't want to eat pork loin at home. The tendon is on it. The waist is crisp and elastic. This dish is extremely simple and easy to learn. It's time to dig Kwai to make pickling time. It's a minute to make real things. Fully deserve the fast food. Anyone who doesn't reject the taste of coquettish in the kidney will like this dish.
Cooking ingredients
Cooking Steps
Step1:Slice pork loin. If you don't like the loin tendon, remove it. Add a little salt, chicken essence, cooking wine and starch in the loin slice and mix well. Let stand for 30 minutes and marinate.
Step2:Boil a pot of clear water. After boiling, cut in the pickled loin slices. After discoloration, you can cook for a while. You can't wait until the water boils, or the waist slices will be old.
Step3:It's very delicious. Cut scallion and lay it on the surface.
Step4:Add pepper to the cold oil pan. Bake slowly on a small fire to give the fragrance. When the oil is warm, remove the prickly ash.
Step5:Pour pepper oil on the waist slice.
Cooking tips:1. Try not to use flavored oil to make zanthoxylum oil, such as peanut oil, rapeseed oil, etc.; 2. In the second step, the blanching time of waist piece cannot be long, or the waist piece will be old. Don't worry about the bleeding or bleeding of waist slice. You can solve this problem by high temperature hot oil when pouring pepper oil in the back; 3. You can pick pepper or not. It depends on your preference. There are skills in making delicious dishes.
