The recipe for five spice vinegar meat

Health benefits

Pepper powder: nourishes blood, protects teeth, and protects bones

Ingredients and materials

1.5 pounds of lean pork meat

Moderate amount of light soy sauce

Garlic 20g

Moderate amount of pepper powder

Two spoons of vinegar

Ten drops of Baijiu

2 egg whites

Sweet potato starch 65g

The recipe for five spice vinegar meat

1. Curing: 1. Cut the pork into slices against the texture of the meat 2. Add appropriate salt, monosodium glutamate, sugar, soy sauce, vinegar, Baijiu, garlic, pepper powder, etc. Grab them by hand 3. Add a lot of sweet potato powder, a little fried powder, and grasp them again 4. Seal the fresh-keeping film and put it in the refrigerator. To achieve the ideal effect, marinate it for one night 5. Put some fried powder and egg white before frying

2. First, heat up the pot (to prevent sticking), then pour in oil over high heat. Use chopsticks to reach into the oil pot, and if the chopsticks bubble, you can start frying Put the marinated meat piece by piece into the pot, and then use a shovel to stir it

3. When the appearance takes shape and becomes slightly yellowish, start turning the heat down

4. Until the vinegar meat turns golden brown, scoop it up, drain the oil, and put it on a plate!

Tips

1. Sweet potato flour is set to be coarse grained handmade sweet potato flour rather than fine flour sold in supermarkets.

2. It depends on personal taste. You can add more if you like acid, and less if you don't like it.

3. Light soy sauce is only for color mixing purposes. No need to put too much.

4. Hot oil must be added to the pot, otherwise it is easy to stick to the pot. Boil for ten to eight seconds, otherwise it is easy to stick to the pot.

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