The ratio of oil to raw flour of domestic fried shredded pork slices: (1 two meats: 10g edible oil: 5g raw flour) is just non-sticky, smooth and refreshing, and not greasy.
First, raw materials:
Raw material name specification standard raw material name specification standard
Pig rump 100g cooking wine 2g
Fresh green pepper100g soy sauce 2g.
Salt 2g fresh soup 12g
Monosodium glutamate 1g water starch 12g
Pepper 0.5g salad oil 20g
Second, the production process;
Tool machining
1, cut the pork into 10? Two filaments 0.3 cm thick.
2, the green pepper is pedicled and seeded, and cut into thick silk.
Pretreatment: If it's chili pepper, you can fry it in a pot until it's dry and fragrant, then add a little salt to taste it, and put oil to make it tiger skin color; If it is a big pot, you can first blanch the green peppers with boiling water, or pull oil in the oil pan until the green peppers stop growing, which can ensure the maturity of the green peppers, shorten the frying time, take them out, rinse them with clear water, and drain the water for later use.
Formal cooking
1. Put the pork in a container, season with refined salt, cooking wine and soy sauce, and then mix well with water and starch for sizing.
2. Mix refined salt, monosodium glutamate, pepper, fresh soup and water starch into sauce.
3. Add salad oil to the pot, heat it to 180℃ with high fire, add shredded pork and stir-fry loose seeds to turn white, add green pepper and stir-fry evenly, then stir-fry the sauce evenly in the pot. When the starch is gelatinized and the juice is bright, put it into the pot and eat it.
Third, the characteristics of dishes:
Color: light brown red
Shape: Filamentous, full, compact and bright.
Taste: tender and crisp.
Taste: salty and fresh.
Fourth, a friendly reminder:
Shredded pork with green pepper is also delicious with mustard tuber.