Chinese Food
Minnan fried spiced pork
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Wuxiangtiao is one of the representative snacks of Han nationality in South Fujian. Use a kind of special bean skin. Wrap it with chopped meat, water chestnut, scallion, etc. and wrap it into a spring roll shape. Then put down the oil pan and fry it into scorched yellow. Cut it into several sections. Dip it in the seasoning to eat. It's fragrant, crisp, crisp and fresh. It's amazing. From the famous snacks with traditional characteristics, it has gradually evolved into refined and high-grade dishes, which will be a must on the wedding, wedding and festival tables in Southern Fujian. A must-have dish in New Year's Eve dinner. -
Cooking ingredients
Cooking Steps
Step1:Remove the skin and wipe the silk of the white radish. Add 1 teaspoon salt to kill the water.
Step2:Peel the streaky pork and cut into peanuts, rice, diced diced chives and garlic. White radish squeeze away bitter water. Don't squeeze too dry. Or the spiced sticks will taste too dr
Step3:Pour all the materials together. Add all the spices. Grasp evenly by han
Step4:Take a piece of half round bean skin and cut it in half. Grab some mixed materials and put them on the bean skin. They are in long and thin strip
Step5:Like a spring roll.
Step6:Put the tuna oil in the pot. Small fire. 60% heat.
Step7:Put in the wrapped spiced sticks. Slow down with a small fire. After setting, turn the chopsticks gently. Let the two sides fry evenly.
Step8:Deep fry until the skin is golden. When the inside is well done, drain the oil.
Step9:Slice with ketchup.
Step10:Write production step
Step11:Write production step
Cooking tips:Many places like to use lean meat. But it doesn't smell good enough. The fat of streaky pork and white radish permeate each other. Make the spiced sticks more fragrant, soft and tender. Don't add too much sweet potato powder. It's too much. It's very hard. When frying, be sure to use a small fire. In this way, the spiced sticks will ripen slowly from inside to outside. There are skills in making delicious dishes.
