Minnan Fried Vinegar Pork

Minnan Fried Crispy Pork is a well-known specialty snack in the southern Fujian region. It tastes crispy and delicious, and you can also taste the fresh aroma of black vinegar. Even if you don’t like sour foods on weekdays, you will like it at this time. Minnan Fried Crispy Pork is not particularly difficult to make. The most important thing is to choose the right amount of lean meat and the right amount of black vinegar. Let’s learn how to make Minnan Fried Crispy Pork.

Minnan Fried Vinegar Pork

Ingredients : lean meat according to personal appetite, some black vinegar, a few slices of ginger, two cloves of garlic, some soy sauce, appropriate amount of oil, appropriate amount of sweet potato starch, salt, a little MSG. Method: 1. The meat was originally marinated for stir-frying with oyster mushrooms, so the meat is sliced, and can be sliced larger. Add appropriate amounts of salt, MSG, shredded ginger, garlic cloves, soy sauce, and black vinegar, mix well and marinate. After about an hour, pick out the shredded ginger and garlic cloves, add a certain amount of sweet potato starch and mix well. This will make the meat more tender. It is best to add more sweet potato starch to cover the meat slices, so that it will be more crispy when fried. Marinate for half an hour. 2. Heat the pan, add oil and cook over medium-low heat. Put the marinated meat slices into the oil pan and fry them slowly. Don't stir them in a hurry. Wait for a while until they are set, then stir gently and turn them over to ensure even heating. Turning the potato over too early will cause the sweet potato flour to fall apart and the food will become fryable. When it is almost golden brown, use a colander to scoop it out. When it is slightly stable, turn on high heat, fry it again in oil until it is golden brown. Take it out immediately, drain the oil with a colander, and serve it on a plate.

3. Serve on a plate and add a small dish of black vinegar. It will taste better with the black vinegar!

4. So crispy and fragrant!

Method 2

Main ingredients: lean meat 200g, ginger 1 slice, garlic 2 cloves. Accessories: black vinegar 3 spoons, soy sauce 3 spoons, oil 10g, salt 0.3g

Specific steps: Step 1: Wash the lean meat and slice or dice it as large as possible. Step 2: Add appropriate amounts of salt, MSG, shredded ginger, garlic cloves, soy sauce, and black vinegar and mix well to marinate. After about an hour, pick out the shredded ginger and garlic cloves, add a certain amount of sweet potato starch and mix well to make the meat more tender. It is best to add more sweet potato starch to cover the meat slices. Marinate for another half an hour so that it will be crispy when fried. Step 3: Heat the pan, add oil, and turn to medium-low heat. Put the marinated meat slices into the oil pan and fry them slowly. Don't stir them in a hurry. Wait for a while until they are set, then stir gently and turn them over to ensure even heating. Turning the potato over too early will cause the sweet potato flour to fall apart and the food will become fryable. When it is almost golden brown, use a colander to scoop it out. When it is slightly stable, turn on high heat, fry it again in oil until it is golden brown. Take it out immediately, drain the oil with a colander, and serve it on a plate. The fourth step is to serve it on a plate and add a small dish of black vinegar. It will taste better with the black vinegar! Cooking tips 1. When frying in oil, don't stir it immediately. Wait for a while until it is set and then gently stir and turn it over to ensure even heating. Turning the dough over too early will cause the sweet potato flour to fall apart.

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