Dry blast steaky pork is a traditional bittern dish actually, it is to use flay steaky pork to cut chip, blast of the boiler that enter oil comes and become, sweet crisp not be bored with. Can dip in the flavoring such as a condiment made of roast prickly ash and salt eats, also can eat directly. In Shandong general we like to use steaky pork of this kind of dry blast tie-in shallot, roll the corn thin pancake made of millet flour of Shandong eats.
Work the way of the daily life of a family of scamper steaky pork:
1, move a makings juice to use souse steaky pork first. Cooking wine, unripe smoke, the salt, Jiang Pian that pats a pine, tone becomes makings juice.
2, steaky pork is cut probably 3mm is thick piece, put makings juice, put freezer souse two hours above tasty.
3, wrap the steaky pork surface that has bloated thin thin starch is stand-by.
4, sit boiler is oily, heat puts oily Wen Wucheng into cutlet, small fire fly into rage gives the major oil in fat in, two sides is golden, fish out.
Good, a dish withy sweet crisp dry blast steaky pork is good with respect to scamper, eat directly very delicate, xian Xiang, mouthfeel crisp feel withily again. Also can dip in face of a condiment made of roast prickly ash and salt, chili, or any makings juice that oneself like.
Tie-in a few shallot coil thin pancake made of millet flour eats, simply absolutely!
A lunar month of 29 days discussed at 2 o'clock:
1, cutlet is not cut too thin, in that way very easy flee in terrorfry in deep fat or oil works; Of course also cannot too thick, thick not easy ripe, and not easy flee in terrorfry in deep fat or oil gives grease can compare be bored with. 3-4mm is thick OK.
2, the duration about scamper, do not want an oil flee in terrorfry in deep fat or oil to get too clean blast too dry, in that way mouthfeel doing is hard. Withhold a bit grease appropriately, mouthfeel is soft withy, and the sweet smell that has oil, sweet and not be bored with is more delicious.
