Golden Crispy Fried Pork Belly, Not Enough to Finish One Plate, Crispy and Fragrant, Loved by Adults and Children
There are two very similar and very popular dishes in Northeast cuisine. One is 'Guo Bao Rou' and the other is 'Suan Zhai Li Ji'. These two dishes have the same ingredients, are made using pork loin, and have similar processes, but the methods and auxiliary ingredients differ, but they are loved by people.
However, Suan Zhai Li Ji belongs to Beijing's famous Han nationality cuisine, which belongs to the cuisine of Beijing, with a fresh and fragrant taste and tender and delicious. The main ingredients are pork loin and eggs, and the main cooking process is frying. It can be eaten with meals and can also be a good appetizer. It is a good dish for people of all ages. It can also be made into barbecue dishes, and the taste will be more delicious.
The loin meat is tender and suitable for stir-frying and frying, especially for making Suan Zhai Li Ji to eat cold and hot, it is also good, and can be paired with salt, chili sauce, tomato sauce, and other dipping sauces, which is a different flavor. The outside is crispy and the inside is tender, suitable for the elderly and children to eat.
Yesterday I made Suan Zhai Li Ji at home, when I ate outside, Suan Zhai Li Ji was eaten with salt, which is more authentic. At home, you can make it casually. I changed it a little, and when finished, I used my homemade barbecue seasoning to stir-fry the fried loin blocks, so that the seasoning is evenly mixed with the meat blocks, and every bite is rich in flavor and has a special taste. Staying at home and eating a different barbecue is also a good idea.
Suan Zhai Li Ji is different from Guo Bao Rou. The batter coated on Suan Zhai Li Ji is made with eggs. The loin meat is a popular ingredient in many famous dishes, and the most classic and popular dish is dry fried loin. This dish seems simple, but to make it crispy and tender inside, there are techniques and secrets.
Let's take a look at this barbecue-flavored Suan Zhai Li Ji. It needs 250g of pork loin, 60g of flour, 60g of cornstarch, appropriate amount of scallion ginger water, one egg, pepper, appropriate amount of liquor, salt, and barbecue seasoning.
Step 1: Here is a piece of fresh loin meat, wash the loin meat clean and cut it into thick strips. Put salt, pepper, liquor, scallion ginger water in the meat strips and mix well, marinate for at least half an hour.
Step 2: Add flour and starch, add eggs and mix well. Because of the existence of liquor and scallion ginger water, you don't need to add water separately. My lazy way is to put the batter in a separate bowl.
Step 3: Mix it well at this time, the batter looks like it has a lot of soup, it's okay. Pour more oil into the pot, heat it to 60% hot, use chopsticks to pick out and fry until it floats.
When the meat strips are golden brown, you can take it out of the pot. Pour out the remaining oil in the pot, and the remaining bottom oil is enough. Add three spoons of barbecue seasoning. Then pour the fried meat strips and stir-fry evenly.
Scallion ginger water is scallion sliced, ginger sliced into fine filaments, soaked in a little water for half an hour, then squeeze out the scallion filaments and ginger filaments into a bowl, the juice in the bowl is scallion ginger water. Barbecue seasoning: is cumin, sesame, small meat fragrance, chili and salt ground into powder mixed.
When making Suan Zhai Li Ji at home, you can eat it directly with salt, or you can eat it with tomato sauce. As long as you like to eat it, you can eat it with any dipping sauce. If you like this food, you should try it. It's easy to make and delicious. It's good for drinking, eating, and snacks.
