Hakka southern fried meat with milk-You Are Foodie

By Sigrid
70

Hakka southern fried meat with milk

Main Ingredients

Flower meat 500g

Auxiliary Ingredients

Potato flour appropriate amount
egg 2
fungus 100 g

Step 1 . Prepare materials.

Step 2 . Wash and cut the pork and marinate it with seasoning for at least 3 hours. (I marinate overnight)

Step 3 . Put eggs and potato flour in a bowl separately.

Step 4 . Grasp the cured meat with your hands for a while.

Step 5 . Wrap the meat in egg liquid.

Step 6 . Wrap another layer of potato flour.

Step 7 . Heat a pan, pour in some oil, and put in the wrapped meat. (you don't need too much oil. You can use frying method)

Step 8 . Fry slowly over low heat, fry one side yellow, and fry the other side yellow.

Step 9 . Put the fried pork into the kitchen paper to absorb the excess oil.

Step 10 . Pour proper amount of water into the clay pot and boil.

Step 11 . Pour the soaked agaric slices into the clay pot.

Step 12 . Then add the fried meat together.

Step 13 . Cover the clay pot and simmer over medium heat for about 20 to 30 minutes.

Step 14 . After stewing, add nanru.

Step 15 . And a spoonful of oyster sauce.

Step 16 . Try the adjusted taste, then turn off the fire and fill it up.

Step 17 . Hakka nanru fried meat.

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