Chaozhou shrimp meat-You Are Foodie

By Alvin
76

Chaozhou shrimp meat

Chaozhou pork is a common dish in Chaozhou cuisine. It is made of pork, horseshoe, chives and other materials, cut into pieces and fried. The freshness and sweetness of pork, the crispness of horseshoes and the fragrance of chives are brought into full play here. When I was young, I wanted to eat meat. Generally, I had to wait until the Spring Festival, and the supply was limited.Today, fresh shrimps are added to the original meat, which makes it more delicious.

Main Ingredients

Auxiliary Ingredients

ginger 10 g
Chives (取葱白）30-50 g

1. Rotten skin (film) is easy to fry (scorch), so you must be very careful in oil temperature control. If it is the first time, you can fry a few first.2. If you can't finish it at one time, you can put it in the refrigerator temporarily. When you eat it next time, you can heat it (fry it again).

Step 1 . Pork must be lean and fat, so the taste will be more rich.

Step 2 . Dice pork, horseshoe, fresh shrimp, chopped green onion and ginger.

Step 3 . Mix pork, horseshoe, fresh shrimp, scallion and ginger, add five pepper, salt and flour.

Step 4 . Mixed material.

Step 5 . Take 1/2 piece of rotten skin and cut it into square shape, and put an appropriate amount of filling on the rotten skin (left and right are properly left blank).

Step 6 . Compact the filling and arrange it into columns.

Step 7 . Slightly roll it up. There must be about 2cm overlap at the rotten skin interface. Cut off the excess rotten skin and leave it for secondary use.

Step 8 . Cut into 3-4 cm long segments.

Step 9 . Take a frying pan and heat it. Heat the oil to 50 or 60% of the oil temperature. Lower the pulp and fry it slowly for a while. Turn it over after setting, fry it until it is cooked, and then remove it. Turn to high fire, heat the oil to about 90% heat, put the semi-finished products into the oil for re-frying, and keep turning during the process to avoid frying.

Step 10 . Fry until golden brown, quickly remove, drain the oil, and set the plate.

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