[How to fry pork loin tender and delicious]_How to do_Methods Daquan
Pork loin is a kind of creature on pigs. Most people have only eaten pork, which is usually used for cooking and stewing.
As everyone knows, pork loin can also be fried.
But eating pork loin is a little bit different from the others, and is more particular about it.
We have to choose fresh pork loin. If it is left for a long time, it will affect the taste. There is no scent when it is cooked. We must use boiling water to remove the fishy smell. Then we should fry the pork loin in order to be tender and delicious.Let’s learn together!
First, the practice of slicing white tender pork loin Step 1 Remove the pork loin, dig out the dirty things inside, and wash the material.
2 The waist cuts the waist, cuts into pieces, and the two spoons of cooking wine submerge the pig waist, ginger, and marinate for half an hour.
3 茭 white slices, boiled in water, add salt, oil, xia 茭 white.
4 Boil for 2 minutes or so until cooked.
5 茭 Pick up and drain the water.
6 After marinating the pork loin for half an hour, drain the wine and add the raw flour and mix well.
7 hot pot, be very hot, burst ginger slices, rock sugar.
If you like spicy food, you can put dried peppers.
8 Ginger stir-fry, add pork, add cooking wine, soy sauce, salt, stir quickly.
9 Add scallion white, fry until discolored, turn off the heat, add a few drops of sesame oil, and finish.
The whole frying process takes less than two minutes.
Ten from the pot, the tender pork loins with the aroma of sesame oil, bite down and tender.
Second, raw materials: 150 grams of fresh pork loin, 10 grams of winter Ru, 10 grams of ginger and green onions.
Seasoning: 30 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of white sugar, 10 grams of old soy sauce, 5 grams of oyster sauce, pepper, 20 grams of wet meal, 5 grams of sesame oil, and 50 grams of clear soup.
Production process: 1. Cut thick slices of pork loin, winter ru, ginger slices, and shallots.
2. Add oil to the wok, sprinkle ginger slices, winter ru, and stir-fry the pork loin for a while.
3. Add consomme, salt, monosodium glutamate, white sugar, old soy sauce, oyster sauce, pepper, and sizzle with wet raw powder when it is burnt until thick.
3. Auxiliary Ingredients: Scallion (70g) Seasoning: Shallot (10g) Garlic (10g) Ginger (10g) Soy Sauce (10g) White Granulated Sugar (5g) White Vinegar (10g) Starch (Fava Bean) (5g)Pepper (2g) sesame oil (5g) peppercorn (2g) peanut oil (40g) Steps: 1.
The pork loin was washed to remove the film, the knife was half open, the middle tendons were removed, and then immersed in water (with a few peppercorns) for 3 to 4 hours to remove the smell.
Put the soaked waist on the smooth surface and cut it crosswise with a width of 2.
5 cm waist flower block.
Horseshoe (荸荠) slice.
Shallots cut firecrackers, garlic cloves and rice.
Soy sauce, white sugar, garlic rice, shallots, monosodium glutamate, pepper, sesame oil, white vinegar, wet starch, marinate for later use.
Set the pot on a hot fire, pour cooking oil into the hot pot and wait until Bacheng is hot, pour the cut waist flower, and pour the oil into a colander to drain the oil.
Leave the remaining oil in the pot, set it back to the high heat, put in the adjusted marinade, stir it in the same direction, immediately pour the pork loin with oil, and pour the oil on the pan to load the dish.
Fourth, cut the pork loin flat into two halves, slice the lumbosacral, cut into flowers, shred ginger, red pepper, and scallion.
Remove the blood from the kidney, add ginger, soy sauce, cooking wine, vinegar, salt, raw flour, and chicken powder.
Add red peppers to a hot pan and stir-fry until eight are ripe.
Put vegetable oil in the pot. After boiling, pour in the pickled pork kidney flower and stir fry. When the eighth is ripe, add red pepper, add a small amount of oil, pepper, salt, add some chicken powder and raw onion before boiling.
It’s better to add a little sauce and pepper to this dish in Hunan.