Oily pork, a classic of home-cooked dishes, hides a tender and juicy flesh beneath the crispy and tempting skin. Today, we're going to reveal how to make oily pork at home, so that you can easily enjoy this delicious dish at home.
Oily pork, also known as fried pork, is a classic Sichuan dish with a strong home-cooked taste. Originating from the traditional cooking techniques of Sichuan cuisine, it is fried to make it crispy on the outside and tender on the inside, with delicious meat and aroma. As soon as the dish was introduced, it quickly became popular everywhere and became a regular guest at family banquets and dinners.
The reason why oily meat is so popular is mainly due to its unique flavor characteristics:
With the right oil temperature and frying time, the outer layer of the oily meat reaches a golden brown and crispy, but the inside remains tender and juicy.
During the frying process, the aroma of the ingredients is fully released, making the unique aroma of the oily meat come to the nose.
While frying, the water in the oily meat evaporates, making the meat firmer and richer in taste.
Below, let's learn how to make oily meat at home, so that you can easily enjoy this delicious dish at home.
Lean pork slices: 500 grams.
Sauce ingredients: Light soy sauce and dark soy sauce, salt, sugar, ginger paste, cooking wine, starch.
Vegetable oil: Appropriate amount for frying.
Cut the lean pork into thin slices and make each slice evenly sized.
Put the lean pork into a basin, add an appropriate amount of light soy sauce and dark soy sauce, add a spoonful of cooking wine to enhance the flavor, then add salt, sugar, ginger paste, and stir well. Finally, add an appropriate amount of starch, stir well and marinate for 15 minutes.
Heat the oil until it is 70% hot, then add the marinated lean pork slices one by one and fry them until golden brown and crispy. Note: The frying time should not be too long to avoid the meat slices becoming old.
Pour an appropriate amount of vegetable oil into the pot, add an appropriate amount of minced ginger and stir-fry until fragrant, then add light soy sauce, dark soy sauce, salt, sugar, cooking wine, stir evenly and fry until thick.
Scoop up the fried lean pork slices and drain the excess oil. Then pour the fried sauce evenly over the lean pork slices.
In order to make the oily pork more delicious, we can pay attention to some tips during the production process:
Over-oiled meat is suitable for choosing some lean meat, so that the fried texture is more crispy.
The oil temperature should not be too high, and it is appropriate to be hot. Too high an oil temperature will cause the outer coke to grow inward, which will affect the taste.
The frying time should not be too long, generally about 2-3 minutes. Too long can easily cause the meat slices to get old.
When preparing the sauce, you can add or decrease salt, sugar and other seasonings according to your personal taste, and match it with oily meat that is more suitable for your taste.
The fried over-oiled meat should be removed in time, and the excess oil can be reduced by draining the oil, making the taste more refreshing.
The crispy and tempting oily pork is not only a treasure in Sichuan cuisine, but also a delicious dish suitable for home-cooked cooking. With the above simple steps and tips, I believe you have mastered the trick of making oily meat. Let's try it and offer a delicious dish of oily pork for the family!