The recipe for Boshan hard fried meat

Ingredients and materials

150g potato starch

200 grams of refined flesh from hind legs

3 grams of salt

Old draw 6g

2 grams of white pepper powder

2 grams of five spice powder

10 grams of cooking wine

10 grams of oyster sauce

Preserved meat: 20g soy sauce

The recipe for Boshan hard fried meat

1. Choose hind leg lean meat and cut it into irregular small pieces

2. Add cooking wine, oyster sauce, light soy sauce, and dark soy sauce

3. Add five spice powder and white pepper powder

4. Add a little edible salt

5. Mix well and marinate for at least 30 minutes to let it taste

6. Mix potato starch with water to make it flow as shown in the picture

7. Take the marinated meat and put it in potato starch

8. Heat the oil until small bubbles appear when putting chopsticks in, then sandwich the meat and fry it

9. At the beginning, fry over low to medium heat until it solidifies and becomes hard. If it is not colored as shown in the picture, remove it first

10. The purpose of raising the oil temperature this time is to harden and color it

As shown in the picture, you can remove it and control the oil

11. Boshan hard fried meat, control the oil after frying

12. Boshan hard fried meat

Tips

① It is also possible to replace the lean meat of hind legs with tenderloin. ② It is fried with potato starch and will not soften even after cooling. ③ The fried meat can be eaten directly or stewed as a dish

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