Small crisp flesh
Crisp meat is a traditional famous dish of the Han nationality. It is crispy, tender, smooth, refreshing, fat but not greasy. It is common in all parts of China. It is mainly found in Shanxi, Henan Luoyang, Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places. Today, I fried it and steamed it in a cage according to what the expert did!Slowly pour out the clear water on the precipitated starch water, grasp the precipitated starch into starch paste by hand, put it into the cured meat, and then grasp it with the meat
Step 1 . I prepare two kinds of meat, tenderloin and streaky pork
Step 2 . Cut the meat into small pieces or thick slices
Step 3 . Add cooking wine, pepper powder, soy sauce, salt and chicken powder, grasp well, and marinate for 15 minutes
Step 4 . Put the starch into a large bowl, add clean water, stir it into starch water, and then let it settle
Step 5 . Slowly pour out the clear water on the precipitated starch water, grasp the precipitated starch into starch paste by hand, put it into the pickled meat, and then grasp it together with the meat, so that the meat is coated with a layer of starch paste
Step 6 . Heat the pot with edible oil, and put the meat pieces covered with starch paste into the oil pot one by one
Step 7 . Fry and color the meat over medium heat and remove it. The meat may stick when put into the pot. When the shell is hard, it will open with chopsticks
Step 8 . Put the fried crispy meat into an instrument that is easy to conduct heat, and put scallions, ginger slices, star anise and cinnamon
Step 9 . Add some cooking wine
Step 10 . Add some raw soy sauce
Step 11 . Sprinkle some pepper powder and I added a little sugar (adjust by myself)
Step 12 . Then pour a little water into the steamer and boil it. Steam it over medium low heat for 40 minutes
Step 13 . This is the steamed finished product
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