Chinese Food
Hot double crisp crisp and smooth
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Jellyfish and pork loin. Two kinds of food with totally different crispness. The former is crispy, the latter is crispy and smooth. The combination of two kinds of wonderful taste makes this Fujian dish the first one - hot and crispy.
Cooking ingredients
Cooking Steps
Step1:Slice the steamed bread. Heat the oil until it is 6 years old. Fry in the pot until it is golden yellow. The surface becomes crispy. Take it out for us
Step2:Remove the white membrane from the outer layer of the pig waist. Half cut. Remove the inner fasci
Step3:Make a flower knife on the outside. Then cut it into small piece
Step4:Turn the whole waist over. Cut it vertically into two thirds of the waist of the pig. Then cut it with the fourth knife
Step5:Rub the pork loin with salt / starch to remove blood and water. Until the pork loin turns whit
Step6:Boil the water in the pot. Turn off the fire after the water is turned on. Put in the pork loin. When the pork loin turns white, immediately put in cold water to cool down. Drain for standby after cooling down
Step7:Cool to about 90 degrees with hot water. Pour in jellyfish. Remove the cold water immediately
Step8:Cut onion, green pepper, garlic, peeled and dice
Step9:In a small bowl, add soy sauce, oyster sauce, sugar, salt, black vinegar, sesame oil and mix well. Add some water to starch and mix well
Step10:A little oil in the pot. Stir fry garlic, onion and green and red peppers in turn. Pour in the sauce and stir fry. Add the water starch to thicken the sauce
Step11:Stir fry pork loin and jellyfish until the sauce is fully wrapped. You can leave the pot
Step12:Deep fried steamed bread is used as the base. It's Crispy on the top. Steamed bread is better in the state of half absorbing juice.
Cooking tips:1. To make this dish well, buying a good pork loin is the top priority. The color of the fresh pork waist is light red. It's moist and elastic. If it's white or elastic, don't buy it. It's basically blistered. It's not fresh. The white fascia inside the pork loin is the source of the fishy smell. It must be cleaned up. The novice can ask the vegetable market stall owner to handle it. 2. It's better to refrigerate the steamed bread in the refrigerator and use 60% oil. The temperature is about 150 ~ 170 degrees. The oil turns around. The smoke rises slightly. 3. If you use marinated jellyfish, soak it for 45 hours in advance. You need to change the water 45 times in the middle. Don't use boiling water to scald jellyfish again. Otherwise, the taste of jellyfish will be very tight and the cooking will be delicious.
