[Liaoning] restaurant meat section-You Are Foodie

By Jennifer
10

[Liaoning] restaurant meat section

It is a classic dish of Liaoning restaurant, a local traditional dish, well-known, suitable for all ages, and a necessary dish for every family in the new year. Because many of my family run restaurants, it is really very simple for me to make the meat segment of the restaurant. Today, this meat segment is specially made and uploaded to you before the new year's Eve dinner. I hope to add another banquet dish to your dinner table. At the same time, xiaocaohen is here to pay New Year's greetings to the staff of the food world and all my fans. I wish you all good luck in the year of chicken, good luck in everything, and always healthy and happy.

Main Ingredients

Carrot A moderate amount of
Pepper 1
Lean pork 300g

Auxiliary Ingredients

Sugar 2 g
Chicken essence appropriate amount
garlic A moderate amount of
ginger appropriate amount
chopped green onion appropriate amount
pepper 1g
salt A moderate amount of
Old smoke 2 g
Raw 8 g
corn starch appropriate amount

Deep fried in oil, too low oil temperature, the batter is easy to fall off.

Step 1 . Cut the meat into sections, which is not suitable for small standby. You can use tenderloin or lean pork.

Step 2 . Pour dry starch directly onto the meat, about 100 grams

Step 3 . Add a little water and stir (if you prepare the paste alone, you will often waste a lot of starch, and sometimes the degree of dryness is not well controlled). Don't hang your own meat paste too thick, and finally add two spoons of oil

Step 4 . Deep fried at 70% oil temperature. If the oil temperature is too low, the batter is easy to fall off

Step 5 . Fish out the meat segment for the first time

Step 6 . Wait patiently for the oil temperature to rise again

Step 7 . Pour the meat back into the oil pan and fry it again. (the purpose is to be crispy). It is recommended to put the meat segments into the oil pan and fry them in several times, otherwise the oil temperature will suddenly drop, affecting the effect of frying

Step 8 . Fish out the meat segment for the second time

Step 9 . Slice chili and carrot, cut scallion, ginger and garlic

Step 10 . Bowl juice, salt, pepper, starch, chicken essence, sugar, raw soy sauce or steamed fish soy sauce. If you want to have a beautiful color, add some ketchup. Remember that it's not tomato sauce, and then add water to stir. Set aside (I didn't put ketchup in this one). (for sweet and sour taste, add sugar, vinegar, ketchup, and do not add fresh seasoning for sweet and sour taste)

Step 11 . There is a little oil in the pan, and the onion, ginger and garlic are fried in the pan

Step 12 . Add vegetables

Step 13 . Pour the juice into the bowl

Step 14 . Add meat segment (the fried meat must be cooked immediately. Don't let it cool for too long before making, which will affect the crisp taste)

Step 15 . Stir fry evenly, drizzle with clear oil (cooked oil, the purpose is to make the dish more beautiful), and then put it on a plate

Step 16 . Plate loading

Step 17 . finished product

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