Minnan specialty - fragrant fried vinegar meat

2024-09-13 14:59:03 2368

At first glance, it must have felt like crispy meat. Although they look very similar, there are certain differences in their cooking methods. This is a fried vinegar meat with Minnan characteristics, which can be found in almost all salty restaurants because the vegetable soup made with vinegar meat is classic and popular when paired with salty rice. In the large stall, after frying, it is usually dipped directly in sweet and spicy sauce, sauce, or mustard to add to the wine, which is particularly fragrant.

Details of ingredients

lean meat350 grams
salt1 teaspoon
vinegar2 tablespoons
Light soy sauce1/2 tablespoon
Cooking wine1/2 tablespoon

Technique

difficultySimple
workmanshipFried
tasteLight
timean hour

Steps to make Minnan specialty - fragrant fried vinegar meat

1. Wash lean meat thoroughly.
2. Cut into small pieces and put them into a large bowl.
3. Add all seasonings, mix well and marinate for 1 to 2 hours.
4. Add an appropriate amount of sweet potato flour.
5. Do not add water, slowly mix well. (At the beginning, it may feel a bit dry, just grab it slowly for a while.)
6. When the oil in the pot is 70% hot, add the meat slices in sequence. (The meat slices will wrap into a ball when caught, and should be slightly opened when cooking)
7. Fry until the surface of the meat slices turns slightly yellow, then remove them.
8. Heat the oil in the pot again until 80% hot, pour in the vinegar meat that has been fried for the first time, and fry again until the surface turns golden brown.