Fried Crispy Steak

This dish originated from the memory of mom's taste. When I was a child, my mother always loved to eat fried crispy meat for me. I always stood in front of the stove top that was full of people and watched a plate of crispy crispy meat out of the pan, accompanied by the heat. The oily fragrance of the total pork in the last bite filled the whole mouth, which is the taste of home that I still cannot forget. Now away from home, I always miss it with some memories and rustic taste. # 乐 购 TESCO 优 鲜 下厨-肉类 #

This dish originated from the memory of mom's taste. When I was a child, my mother always loved to eat fried crispy meat for me. I always stood in front of the stove top that was full of people and watched a plate of crispy crispy meat out of the pan, accompanied by the heat. The oily fragrance of the total pork in the last bite filled the whole mouth, which is the taste of home that I still cannot forget. Now away from home, I always miss it with some memories and rustic taste. # 乐 购 TESCO 优 鲜 下厨-肉类 #

Material

Small row
Sweet potato starch
egg
salt
Cooking wine
Ginger
Single garlic
Dried chili
Zanthoxylum bungeanum
Shallot
Paprika

Wash the small row, add cooking wine, moderate salt, egg whites and sweet potato starch to marinate, try to make the marinade thicker, so that the paste

After marinating for half an hour, wrap the small rows with dried sweet potato starch and fry them in the oil pan. You can also use less frying method until golden on both sides.

Take out the oil to control the pan, leave a little base oil in the pan, add ginger garlic, dried chili pepper and peppercorns until fragrant. Use garlic alone to make the garlic flavor more intense.

After sauteing the seasoning, add the fried ribs and stir-fry until salt is added. The process of pickling is already delicious.

You can add some chili powder and chicken essence before the pan, and finally put on a plate and sprinkle with green onion.

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