Burnt Pork Slices

Overview

Today I would like to introduce to you a traditional Shandong dish that my family loves to eat and often makes at home - Jiao Liu Pork Slices. You see it is golden red in color, crispy on the outside and tender on the inside, with a rich sauce flavor. It can go well with both wine and rice. It is very popular in Qilu and Northeast China, and is a must-order home-cooked dish for many people in restaurants. Jiao Liu means that the outer skin is crispy, and then thicken it with seasoning bowl sauce. It seems simple, but to make it delicious and beautiful, there are still some tips on seasoning and controlling the heat. Let’s take a look at it next.

Tags

• hot dishes
• home cooking
• banquet dishes
• cooking wine
• egg (small)
• garlic
• light soy sauce
• old soy sauce
• onions
• pork tenderloin
• starch
• vinegar
• white sugar
• carrot
• ginger
• green pepper
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Have all kinds of materials ready. The peppers and onions in the side dishes can also be replaced with colored peppers.

   

2. 2 Marinate the meat: Cut the tenderloin into sections the thickness and length of your index finger, add cooking wine, light soy sauce and salt, mix well, and marinate for 10 minutes.

   

3. 3 Preparation: While marinating the meat, slice the peppers, carrots and onions, and chop the onions, ginger and garlic into fine pieces.

   

4. 4 Seasoning bowl sauce: Pour light soy sauce, vinegar, sugar, dark soy sauce and water into a small bowl, then add starch and mix well. The role of vinegar is to relieve the fishy and greasy taste and enhance the flavor, while sugar and light soy sauce are used to enhance the freshness, and dark soy sauce is used to add color.

   

5. 5 Add the minced onion, ginger and garlic to it, and the bowl of sauce used to thicken the soup is ready. Put it aside first, and stir it again when using it to prevent starch from settling at the bottom of the bowl and affecting the thickening effect.

   

6. 6 Paste: Next, add starch and eggs to the marinated meat and mix well.

   

7. 7 Frying: Add an appropriate amount of soybean oil to a small pot, heat it to 70% heat (about 200 degrees), put the meat segments into the pot and fry. Use chopsticks to stir the meat while frying to prevent the meat from sticking together.

   

8. 8 Fry until the skin changes color, take it out after setting, and use a kitchen towel to drain off the excess oil.

   

9. 9 Pour the meat pieces back into the pot and fry again until the surface is crispy. Remove and control the oil. My children prefer the texture of fried meat to this degree. If it is used to drink wine, the meat can be fried more brown and chewy.

   

10. 10 Leave a little base oil in the wok, add onions, peppers, and carrots, stir-fry over high heat for a few times until cooked through.

    

11. 11 Thicken: Pour the sauce into the bowl and stir-fry a few times to make the sauce thicken.

    

12. 12 Pour the fried meat pieces into the pot, stir-fry quickly over high heat, and coat with the sauce. You have to move quickly and shake the spoon appropriately, so as not to let the sauce soften the crispy skin.

    

13. 13 Take it out of the pan, put it on a plate, serve it and it’s ready to eat.