The most authentic way to make crispy pork in sour soup, a home cooked way to make crispy pork in so

Pork, salt, chicken essence, Sichuan pepper powder, cooking wine, egg, dry starch, oil, green onion, tomato (tomato), sugar, black fungus, coriander, ginger.

Method:. 1. Wash the pork and cut it into strips, add salt, chicken essence, Sichuan pepper powder, and a little cooking wine, mix well, and marinate for about an hour;

2. Add another egg and mix well;

3. Add dry starch at the end;

4. Bring the oil in the pan to a boil.

When it is hot in six or seventy, use chopsticks to clip a little mixed meat and fry it;

5. Peel and dice the tomatoes;

6. Put a little oil in the wok, put the green onion and ginger slices to fry the fragrance, add diced tomatoes and salt to fry until the red oil comes out, fry the tomatoes, add chicken essence, a little sugar, and the black fungus with good water to boil, put the fried crispy meat, cook for a while, and finally add some white pepper;

7. Get out of the pot! Pork, salt, chicken essence, Sichuan pepper powder, cooking wine, egg, dry starch, oil, green onion, tomato (tomato), sugar, black fungus, coriander, ginger.

Method:. 1. Wash the pork and cut it into strips, add salt, chicken essence, Sichuan pepper powder, and a little cooking wine, mix well, and marinate for about an hour;

2. Add another egg and mix well;

3. Add dry starch at the end;

4. Bring the oil in the pan to a boil.

When it is hot in six or seventy, use chopsticks to clip a little mixed meat and fry it;

5. Peel and dice the tomatoes;

6. Put a little oil in the wok, put the green onion and ginger slices to fry the fragrance, add diced tomatoes and salt to fry until the red oil comes out, fry the tomatoes, add chicken essence, a little sugar, and the black fungus with good water to boil, put the fried crispy meat, cook for a while, and finally add some white pepper;

7. Get out of the pot!

The home-cooked recipe for crispy pork in sour soup is as follows:1. Cut the meat into strips, add an egg, salt, soy sauce, black pepper, rice wine, oil (can make the meat more tender) and mix evenly, and marinate well.

2. Add starch.

3. Mix well and wrap the meat with starch.

4. Pour oil into the pot, the amount of oil does not need to be much, heat it.

5. Put the meat in the frying pan by hand.

6. Stir quickly with chopsticks to prevent the meat from sticking to a ball, and scoop up the meat after it is cooked.

7. Pick it up and set it aside for later use.

8. Blanch the tomatoes with boiling water and peel them.

9. Put oil in the pot, then add minced garlic and ginger and stir-fry until fragrant, then add the chopped tomatoes.

10. Cover the pot and boil out the juice.

11. Add water, black fungus and crispy meat and cook for 15 minutes.

12. Cook for five minutes, season and remove from the pot.

1. Cut the meat into strips, add an egg, salt, soy sauce, black pepper, rice wine, oil (can make the meat more tender), mix evenly, and marinate for a while.

2. Add starch.

3. Mix well and wrap the meat with starch. (The amount of starch is divided into small quantities and put many times).

4. Pour oil into the pot, the amount of oil does not need to be much, heat it.

5. Put the meat in the frying pan by hand.

6. Stir quickly with chopsticks to prevent the meat from sticking to a ball, and scoop up the meat after it is cooked (if you want to crispy, pick up the meat and let it cool, and the oil in the pot is hot.) Put the meat in the pan again and quickly scoop it up).

7. Pick it up and set it aside for later use.

8. Blanch the tomatoes with boiling water and peel them.

9. Put oil in the pot, then add minced garlic and ginger and stir-fry until fragrant, then add the chopped tomatoes.

10. Cover the pot and open the lid and boil out the juice.

11. Put in water, add black fungus and crispy meat and cook for 15 minutes (the fungus has no time to soak it, so wash it and cook it directly in the pot in advance).

12. Add corn kernels again, put in chili peppers, cook for five minutes, and season (if you feel that the taste of tomatoes is not sour enough, you can put vinegar again, and if you like the taste and then focus on it, put the sour soup crispy meat in a bowl, you can put in oil to boil and put in the chili noodles and black and white cooked sesame seeds into the sour soup crispy meat.

1. First of all, prepare 300 grams of pork, mushrooms, 2 tomatoes, fungus, and a few cabbages.

2. First of all, blanch the tomatoes with water and peel them and chop them into minced pieces.

3. Cut the pork into strips, put it in a basin and clean it, add 3 grams of salt, 3 grams of pepper, 3 grams of chicken essence and 5 grams of cooking wine. Add 1 egg mixture, light soy sauce 5 g and season to taste. 20 grams of dry starch, 20 grams of state shenghong flour, stir well.

4. Add 1000 grams of clear oil to the pot, and turn off the low heat when the heat is 5 hot. Spread the meat strips and shake the pan constantly to prevent sticking. Fry until golden brown and remove the oil.

5. In another pot, add green onions, minced ginger and tomatoes. When the soup is thick, add 600 grams of water, put in the cleaned mushroom fungus, start seasoning 10 grams of salt, 5 grams of chicken essence, 5 grams of Huxiao silver pepper powder, and pour in the crispy meat after boiling.

6. Add the cabbage, before leaving the pot, put in 20 grams of balsamic vinegar, and add an appropriate amount according to personal taste. Finally, pour it into a basin, sprinkle with chives, drizzle with sesame oil, and this sour and delicious "sour soup crispy pork" is complete.

1. Home-cooked cooking of small crispy pork in sour soup.

2. How to make small crispy pork in sour soup.

3. The most authentic way to make a small crispy pork in sour soup.

4. Sour soup and crispy meat**Daquan**.

1.Ingredients: a small bowl of crispy pork, a yellow cabbage, an appropriate amount of kimchi, an appropriate amount of pickled ginger, an appropriate amount of garlic sprouts, an appropriate amount of green onions, pickled millet, several peppers, a bowl of broth, an appropriate amount of potato starch, half a carrot, a quarter of a lotus root, an appropriate amount of salt, an appropriate amount of light soy sauce, an appropriate amount of star anise, an appropriate amount of pepper.

2.Cut the carrot and lotus root into thick strips, cut some green onions into sections, and slice the ginger.

3.In a large bowl, arrange the crispy pork and ginger slices with fennel and cinnamon, and top with carrots and lotus root strips.

4.Add two spoonfuls of stock and steam for half an hour.

5.Finely chop the sauerkraut, chop the millet pepper, mince the ginger and shallots, chop the garlic sprouts, cut the dried red peppers, and shred the yellow cabbage.

6.Steamed crispy pork.

7.Pour oil into a wok and sauté the dried chili peppers until fragrant.

8.Pour the green onion, ginger, millet pepper and stir-fry until fragrant, then pour in the sauerkraut and fry until sour.

9.Add a bowl of stock and bring to a boil.

10.Pour in the yellow cabbage.

11.Season with salt, light soy sauce and pepper, mix a bowl of potato starch water, and furrow.

12.Put the sauerkraut soup into a deep dish, pour the steamed crispy meat into the soup, pour a spoonful of sour soup on the meat, put the garlic sprouts and drizzle pepper oil and serve.

The home-cooked recipe for crispy broth is as follows:Ingredients: 50 grams of crispy meat, 50 grams of crab mushrooms, 50 grams of small green vegetables, appropriate amount of salt, appropriate amount of sesame oil, and a little chopped green onion.

Steps: 1. Fry the crispy meat in advance and freeze it in the refrigerator. This is shown in the figure below.

2. Take out some spare. This is shown in the figure below.

3. Remove the roots of crab mushrooms. This is shown in the figure below.

4. Prepare some small greens. This is shown in the figure below.

5. Boil crispy meat and crab mushrooms with water and add some salt. This is shown in the figure below.

6. Simmer on low heat for 10 minutes, the soup is slightly white. This is shown in the figure below.

7. Add the baby greens and bring to a boil. This is shown in the figure below.

8. Pour in sesame oil, sprinkle with chopped green onions, and the crispy broth with tender taste is ready. This is shown in the figure below.

Hello, I am happy to serve you and give you the following answers: sour soup and crispy pork belong to Sichuan cuisine. Causes of the problem:

1.The method of crispy meat in sour soup is more complicated, you need to cook the meat until it is soft and rotten, and the soup should be thick, the consistency of the soup depends on the grasp of the seasoning, if the seasoning is not grasped properly, it will affect the consistency of the soup, and thus affect the taste of the dish. 2.

If the meat is cooked for too long, the meat will become too soft and the soup will become too thick, which will affect the taste of the dish. Workaround and practice steps:1

First of all, prepare the required ingredients, cut the meat into small pieces, then wash it with water, put it in a pot, add an appropriate amount of water, cook over medium heat until the soup thickens, then add seasonings, switch to low heat and continue to cook until the meat is soft and rotten, and finally add coriander and cook until the soup is thick. 2.During the process of cooking meat, it is necessary to grasp the proportion of seasonings so that the soup does not become too thick and affect the taste of the dish.

3.In the process of cooking meat, it is necessary to grasp the cooking time well, so as not to cook the meat for too long, the meat becomes too soft, and the soup becomes too thick, which affects the taste of the dish. Personal Tips:

1.When cooking Sichuan food, it is necessary to grasp the proportion of seasonings so as not to make the soup too thick and affect the taste of the dish. 2.

When cooking Sichuan cuisine, it is necessary to grasp the cooking time well, so as not to cook the meat for too long, the meat becomes too soft, and the soup becomes too thick, which affects the taste of the dish.