Minnan specialty - deep fried vinegar meat
When I first saw it, I must have felt like crispy meat. Although they look very similar, there are some differences in their methods. This is the fried vinegar meat with the characteristics of Southern Fujian, which is available in almost all salty restaurants. Because the vegetable soup made of vinegar meat with salty rice is very classic and popular. In the large stalls, it is usually dipped directly into sweet chili sauce, chiffon juice or mustard after fried, which is especially fragrant.
Step 1 . Clean lean meat.
Step 2 . Cut into small pieces and place in a large bowl.
Step 3 . Add all seasonings and marinate for 1 to 2 hours.
Step 4 . Add some sweet potato powder.
Step 5 . Do not add water, and slowly grasp well. (I feel a little dry at the beginning. I'll just grab it slowly for a while.)
Step 6 . Heat the oil in the pot. When the oil is 70% hot, put the meat slices in turn. (the meat slices will be wrapped into a ball when grasping, and should be opened slightly when putting into the pot)
Step 7 . Deep fry the meat until the surface is yellowish and remove.
Step 8 . Heat the oil in the pot to 80% heat again, pour in the vinegar meat fried for the first time and fry it again until the surface is golden.
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