Northeast pan bacon

Main ingredient: pig pork meat, green Chinese onion, carrots, parsley

Spices: salt, cooking wine, pepper, starch, sugar, light soy sauce, vinegar, chicken powder, ginger

Practice:

1. Parsley, green Chinese onion, carrots cut into shreds.Pig pork meat thick slices, add a little cooking wine, salt, and pepper for about then.

2. The pig pork meat two sides evenly with a layer of dry starch.

3. The other in a small bowl, with starch and water move into a batter.Add a little oil to batter mix well.

4. The pot into something more oil to burn to 6 into hot, dry starch with good meat in starch paste in again, into boiling oil Fried cooked, remove the oil drain.

5. Pot of oil burning again to eight into heat, the meat again return after frying until golden brown, remove the oil drain.

6. Cooking wine, sugar, light soy sauce, vinegar, chicken powder mix well do ChengLiao juice.

7. Leave a little bottom oil pan, shredded ginger spicy pot. Add carrot, stir-fry shredded green onion.

8. Pour into Fried meat, tube feeding juice, and parsley can mix dish up.

Tip:

1. The pig pork into a refrigerator frozen after cutting, cutting out meat will be more tidy good-looking.

2. Step 3, mixed batter state is liquid slightly can flow, the proportion of starch and water is about 2:1.Meat hang pulp, water starch add a little oil, can prevent fillets adhesion.