The green onion is fragrant, crispy on the outside and tender on the inside

Cooking Instructions

1. Cut the raw meat into strips or thin slices, and cut the shallots into sections;

   

2. Blanch the green onions with boiling water;

   

3. Then cut the green onion into minced green onions and put them into the cut pork;

   

4. Add a small half spoon of salt;

   

5. a small half teaspoon of pepper;

   

6. Add 1/3 tablespoon of matsutake mushrooms;

   

7. 1/3 tablespoon of ginger powder, minced ginger if not;

   

8. Grasp and mix evenly;

   

9. Then beat an egg, 1 tablespoon of cooking oil, an appropriate amount of small crispy meat powder, the ⚠️ amount of small crispy meat powder is not fixed, as long as you catch and mix until all the meat strips are hung with slurry;

   

10. Grasp and mix evenly, and the ⚠️ final state must be that each piece of meat is evenly hung with slurry, and then stand for 30 minutes before operating the next step;

    

11. Pour more cooking oil into the pot, heat it over high heat, insert chopsticks into it, and immediately have a lot of small bubbles around the chopsticks, then turn to low heat;

    

12. Then sliced meat, fry over low heat until golden brown, don't move when you just get out of the pot, wait until the fry is fixed, and then stir it with chopsticks to peel off the sticky;

    

13. Fry until golden brown and remove;

    

14. The oil temperature is heated to 200-220 degrees, and the crispy meat is re-fried in two times, fried for about 30 seconds, quickly removed, and placed on the oil-blotting paper; (⚠️ Don't pour it all at once, it's hard to fish it all out, it's easy to fry the paste)

    

15. After plating, it is ready to eat;

    

16. Don't forget to check in and hand in your homework!