Buckle the bowl with small crispy meat

There are many kinds of ingredients for fried meat, and it is best to choose the ingredients according to personal preference. Usually pork, beef, mutton, can be cooked. The selected parts, tenderloin, pork belly, plum blossom meat, leg meat, and leg tendons, are all available. Personally, every time I make it, I always make it with different ingredients. But I prefer leg tendon meat. Because the leg is a part that is often moved, the fat content is less, the muscle tendons are more, and there is a slight amount of fat, and the finished dish is soft and tender in taste, slightly chewy, and particularly delicious.

Ingredients

Lambshank About800 g

Oilforfryingcrispymeat 1 milkpot

Coriander/chives(bothavailable) alittle

Crispymeatdressing:

Cookingwine 4-5 teaspoons

gingerpowder 1 teaspoon

scallionpowder 1 teaspoon

Sichuanpepperpowder 1 teaspoon

whitepepper 1 teaspoon

cuminpowder 2 teaspoon

lightsoysauce 1 teaspoon

darksoysauce 1 teaspoon

Egg 1 piece

Waterstarch(Sweetpotatostarch) appropriateamount

Salt appropriateamount

Edibleoil 1 teaspoon

Steamedbuttonbowlwater:

Sichuanpepper 1 teaspoon

staranise 1

bayleaves 2 slices

ginger 2 slices

greenonions 1 smallsection

driedchilipeppers(optional) 2 pieces

Cooking Instructions

Lamb tendon meat removed from the hind leg of the lamb
Cut the strips with the width of the fingers, use ginger powder, green onion powder, Sichuan pepper powder, white pepper powder, cumin powder, cooking wine, a little light soy sauce, dark soy sauce, sweet potato water starch, eggs, salt, cooking oil, grasp and mix evenly. The sweet potato water starch is adjusted to the consistency of yogurt, which can be put on the paddle, not too thin, too thin to hang the pulp (the pulp does not contain crispy meat strips). You can also use star anise, Sichuan pepper, green onion and ginger, boil water, and prepare crispy meat. Add a small amount to the crispy meat several times and prepare.
The oil in the pot is wide, the oil temperature is 6-7 to heat, the chopsticks are put into the pot, and the small bubbles are quickly formed, and the crispy meat can be fried in the pot one by one. The fried crispy meat is shelled and discolored, and it can be removed from the pan.
If you like to eat dry, you can re-fry it again to make it more crispy.
Prepare two buckle bowls, and put the fried small crispy meat into two buckle bowls equally.
Boil water: ginger slices, green onions, Sichuan pepper, star anise, bay leaves, dried chili peppers, add 1 tablespoon of water, boil over low heat for about 20 minutes, boil out the flavor of the ingredients, and the water can change color to brown.
Pour the ingredients evenly over the crispy meat, put it in the steamer, and steam it for 1 hour.
After steaming, put the plate upside down on the crispy meat buckle bowl, quickly turn over a side, let the buckle bowl buckle the plate, take away the buckle bowl, sprinkle a little coriander or chives on the crispy meat and eat.
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