Sweet and Sour Pork
Overview
Meat...meat...meat...there is meat ahead! ! ! Oh ho ho~~~~ My favorite cut of meat, crispy skin, coated with a layer of sweet and sour sauce... Come on, come on, let's eat. Welcome everyone to search and follow my Maggie’s Dining Table WeChat subscription account.
Tags
Ingredients
Steps
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Cut the plum blossom meat into pieces (two chopsticks are enough). Put the cut meat into a large bowl, add two spoons of cooking wine, half a spoon of mature vinegar, 2g of salt, 2g of Sichuan peppercorns, 3~4g of white pepper, squeeze juice of 1/4 lemon, stir well, cover with plastic wrap, and marinate in the refrigerator for 30 minutes.
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Prepare the sauce. Take a rice bowl, 4 spoons of sugar, 4 spoons of white vinegar, 2 spoons of cooking wine, 1 spoon of lemon juice, 1 spoon of light soy sauce, 1g of salt, a little chicken essence, mix the seasonings well, and fill the bowl with water. Take another bowl, add 1 spoonful of starch to 5 spoons of water and set aside. (The spoon I used is as big as the one in the picture)
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Sizing. Take the meat pieces out of the refrigerator, beat in an egg white, add 2 tablespoons of cooking oil, an appropriate amount of starch, and mix evenly. The amount of starch should ensure that each meat piece can be evenly coated with a layer of starch.
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Fried meat. Heat the pan and cool the oil, the oil should be wide enough. Heat the oil over medium heat, cover the meat pieces with starch slurry, and fry them one by one in the oil pan. Wait until the fried meat pieces are all set and float, then take them out. Continue to heat the oil pan until it is seven or eight layers hot (a lot of smoke rises from the oil surface, and the oil surface is calm without turning), add the meat pieces and fry again for about a minute. When you tap it with a spoon, you can feel the crispiness on the skin of the meat. Remove the meat pieces to control the oil.
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Empty the pot, heat it, add a little base oil, add the prepared sauce, bring to a boil over high heat, add the well-mixed water starch to thicken the sauce, and stir quickly to prevent the starch from coagulating. Add the fried meat pieces, coat with sauce and serve.
