Chinese cuisine 中國菜

Crispy and smooth meat
Ingredients
Pork fat 100g
Lean pork 100g
25g chopped green onion

seasoning
Light soy sauce 25g
pepper 1g
Grated ginger 0.5g
Minced garlic 0.5g
Refined salt 1.5g
Sugar 1.5g
Wet starch 25g
water 30g

Cooking methods
1. Cut the pig fat and lean meat into 1/5 square dices and put them into a bowl.
Add 15 grams of wet starch, salt, and 10 grams of light soy sauce and mix well.
Mix chopped green onion, ginger, garlic, monosodium glutamate, pepper, 15 grams of light soy sauce, 10 grams of wet starch, and white sugar into gravy.

2. Heat oil until 70% hot.
Add pig fat and diced lean meat and stir-fry them,
Cook in gravy,
Turn it over a few times and it's done.

Features
The meat of this dish is tender, the residue is crispy, smooth and delicious, and has a rich aroma.

脆滑肉
食材
豬肥肉 100克
豬瘦肉 100克
蔥花25克

調料
生抽 25克
胡椒粉 1克
姜末 0.5克
蒜末 0.5克
精鹽 1.5克
白糖 1.5克
濕澱粉 25克
水 30克

烹調方法
1.將豬肥、 瘦肉均切成一分五寛方的小丁，盛人碗內，
加人濕澱粉15克 、鹽、 生抽10克 拌勻。
將蔥花、姜未， 蒜未、味精、胡椒粉、生抽15克 、濕澱粉10克 、白糖調成芡汁。

2. 下油燒至七成熱，
放人豬肥、瘦肉丁炒散,
烹入芡汁,
顛翻幾下即成。

特點
此菜肉質細嫩，油渣酥脆， 滑爽可口， 香味濃郁。