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[[Shandong Crispy Pork] is a soup. The finished product is fresh, the meat is crispy, and the taste is mellow; it is one of the masterpieces of Lu cuisine.The method is not complicated. 2. Coriander, pepper and vinegar are necessary;
Main features: golden yellow, crispy meat, delicious soup, slightly sour. \”
- Cut the meat into a meat segment.
Add cooking wine and salt for 5 minutes. Add eggs and starch.
The oil is burned to 50 % heat, adds the meat segment and fry.
Remove the settlement.
6 fire to the fire, the oil is burned to 80 % of the heat, the second fry Jiao Nen’s state.
7 The fried meat segment is removed and set aside.
Cut the green onion ginger and garlic.
- Coriander cut.
- Hot oil, stunned green ginger and garlic.
- Cook in raw soy sauce.
1. Most of the dishes are the method of frying the meat segment, and the soup is steaming for more than 20 minutes. Then pour the soup, pour it in the pot, season, season, and pour it on the meat segment.
2. This method I use. Simple and fast, meat segments, especially suitable for family production. Worth a try.
Add fresh soup. You can use water.
After the soup is boiled, add the fried meat segment. Made with a small fire for about 2 minutes. Drizzle with sesame oil and vinegar, and quickly get out of the pan.
Add pepper and coriander.
You can enjoy it on the table.