Quick-Fried Double Crisp
关于炸双是一道经典鲁菜炒菜约分钟即可完成主料选用盐
Shandong Double Crisp is a rare and delicious dish in Shandong cuisine, originating from Shandong. It is made with a strong and fresh taste, making good use of the thick soup with fermented bean paste. It is good at frying, stir-frying, stewing and simmering. It is a homely taste in the hearts of local people.
食材清单
- Shandong Double Crisp 100g
- Appropriate amount of cooking oil
- Salt as appropriate
- 1 tablespoon soy sauce
- Cooking wine 1 spoon
- Onion, ginger and garlic appropriate amount
制作步骤
- 1. Use a knife to remove fascia from chicken gizzards and a knife to cut pork belly.
- 2. Add cooking wine and salt to the two main ingredients and marinate for 10 minutes.
- 3. Boil water in a pot, quickly blanch the flower knife ingredients until they are rolled up and taken out
- 4. Heat oil in a pot over high heat, add onion, ginger and garlic and sauté until fragrant
- 5. Pour in the blanched ingredients and stir-fry quickly over high heat
- 6. Add soy sauce, cooking wine and vinegar, stir well quickly, thicken the gravy and serve.
文化小知识
Shandong Double Crisp Crisp reflects the culinary essence of Shandong cuisine. Shandong cuisine is one of the eight major cuisines in China and the core of northern cuisine. Shandong cuisine pays attention to the use of heat and thick soup, and is famous for its fresh taste. Tangli braised fish and nine-turn large intestine are classic representatives of Shandong cuisine. In Shandong, people are very particular about the selection of ingredients and the control of heat. Shandong Double Crisp is a concentrated expression of this ingenuity.