【Liaoning】Restaurant meat section

【Liaoning】Restaurant meat section

Overview

A classic Liaoning restaurant dish, a local traditional dish, a household name, suitable for all ages, and a must-have dish for every household during the New Year. Because many of my family members own restaurants, it is really easy for me to make restaurant meat. Today’s meat is specially made before the New Year’s Eve dinner and uploaded to everyone. I hope to add another banquet dish to everyone’s New Year’s Eve dinner table. At the same time, I would like to send New Year greetings to the staff of Food World and all my fans. I wish you all good luck in the Year of the Rooster, all the best, and always healthy and happy.

Tags

Ingredients

Steps

  1. Cut the meat into sections, not too small and set aside. You can use tenderloin or lean pork.

    【Liaoning】Restaurant meat section step 1

  2. Pour dry starch directly onto the meat, about 100 grams

    【Liaoning】Restaurant meat section step 2

  3. Add water little by little and stir (if you prepare the batter separately, a lot of starch will often be wasted, and sometimes the degree of dryness and thinness cannot be controlled well). Don’t make your own meat batter too thick, and finally add two spoons of oil

    【Liaoning】Restaurant meat section step 3

  4. 70% oil temperature for frying. If the oil temperature is too low, the batter will fall off easily

    【Liaoning】Restaurant meat section step 4

  5. Remove the meat pieces for the first time

    【Liaoning】Restaurant meat section step 5

  6. Wait patiently for the oil temperature to rise again

    【Liaoning】Restaurant meat section step 6

  7. Pour the meat pieces back into the oil pan and fry again. (The purpose is to make it crispier). It is recommended to put the meat segments into the oil pan in batches for frying, otherwise the oil temperature will drop suddenly and affect the frying effect

    【Liaoning】Restaurant meat section step 7

  8. Remove the meat pieces for the second time

    【Liaoning】Restaurant meat section step 8

  9. Slice peppers and carrots, chop onions, ginger and garlic

    【Liaoning】Restaurant meat section step 9

  10. Bowl of juice, salt, pepper, starch, chicken essence, sugar, light soy sauce or steamed fish soy sauce. Add less dark soy sauce. If you want a beautiful color, add some tomato sauce. Remember it is not tomato sauce, then add water, stir and set aside (I did not add tomato sauce in this one). (For sweet and sour flavor, add sugar, vinegar, and ketchup. For sweet and sour flavor, do not add seasonings to enhance the flavor.)

    【Liaoning】Restaurant meat section step 10

  11. Put a little oil in the pot, simmer the onion, ginger and garlic

    【Liaoning】Restaurant meat section step 11

  12. Add vegetables

    【Liaoning】Restaurant meat section step 12

  13. Pour the juice into the bowl

    【Liaoning】Restaurant meat section step 13

  14. Add the meat segments (the fried meat must be cooked immediately, do not let it cool for too long before cooking, as it will affect the crispy texture)

    【Liaoning】Restaurant meat section step 14

  15. Stir-fry evenly, drizzle with oil (cooked oil, the purpose is to make the dish more beautiful), and put it on a plate

    【Liaoning】Restaurant meat section step 15

  16. Load

    【Liaoning】Restaurant meat section step 16

  17. Finished product

    【Liaoning】Restaurant meat section step 17