Fry flesh

Ingredient:

400 gram prothorax meat, 150 gram pig meshwork oil, 200 gram chufa, 1 duck egg, 750 gram lard (consume 100 gram). Proper spice powder, sesame oil, Shao wine, unripe shallot, monosodium glutamate, dry starch.

Doing method:

Cut meat, chufa, shallot into slice, add duck egg, refined salt, spice powder, monosodium glutamate, sesame oil, Shao wine and fry starch mix even, pig meshwork oil wrap around on chopping block, smear dry starch, then put on meat seasoning, roll into strip, trim two sides, cut into segment, about 3.5 cm long, drop dry starch on two ends, put crude oil in hot boiler, when five and six degree hot, put flesh into boiler fry to cooker. Boil oil, put flesh in boiler fry for second time, turn over several times and take out. Catsup dish: plum powder catsup.

Characteristics:

Gold color, outside crisp and meat tender, fragrant.
Note: Adopt traditional method, not use whole egg plasm, called “Dressing” in eating industry.