How to make slipped pork section in Northeast China

North East slipped meat section of the practice is as follows:

Tools/materials: thigh meat, scallions, garlic, ginger, red chili, green chili, salad oil, salt, monosodium glutamate, soya sauce, white pepper, potato starch (cornstarch).

1, pot pot with some more oil, high heat oil temperature sixty percent hot under the meat section, meat section to one by one underground, and not under the same place, to the left one, the right one underground, so that the meat section will not be sticking to each other. Meat section of the pot after the first do not go to move it, about 5 minutes to fry the outside basically can be shaped, there is this time meat section should be cooked through, then you can put the meat section first fish out. The first time the meat section in the pot is for the appearance of stereotypes, meat maturity.

2, high heat to the oil temperature to 7 hot, and then into the meat section for deep frying, meat section in the pot while frying with a slotted spoon, there are stuck together with a spoon gently knocked open, the second time to control the time of deep frying in about 2 minutes to be fished out. This time the deep-frying is to let the outside to achieve crispy effect, to the color of the exterior, and through the high oil temperature to the previous inhalation of oil to the reverse forced out. This way, the fried meat is not only crispy and tender on the outside, but also has a nice color and does not taste greasy.

3, in the meat section of the pot before the 3 seconds, we will be ready to pour the ingredients together into the frying pan, up to 3 seconds to the chili peppers and the meat section together with the fish out of the oil standby.

4, leave a little oil in the pan, turn on the heat, and then into the prepared onion, ginger and garlic burst flavor, up to 15 seconds onion, ginger and garlic flavor can come out.

5, the fried meat into the pot, mix the bowl of sauce a few times, and then from the side of the pot evenly into the pot, the remaining half of the minced garlic also poured into the pot, quickly stirring over high heat, so that the sauce evenly coated in the meat. Don't leave the meat in the pan for too long, but toss quickly to coat evenly, as too much time will cause the meat to soften. Before starting the pan, drizzle a little bit of bright oil, so that the color of the dish is brighter, if there is a spice oil is best, so a traditional practice of the Northeast slippery meat section is ready.