mirror of
https://github.com/Anduin2017/HowToCook.git
synced 2026-05-18 21:31:26 +08:00
ac0dfaab6d
Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to translate all Chinese content to English under en/ subfolder: - en/dishes/: all recipe categories (aquatic, breakfast, condiment, dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish) - en/tips/: learn/ and advanced/ cooking guides - en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese at the root and English at /en/, with a language switcher in the UI. Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
53 lines
2.4 KiB
Markdown
53 lines
2.4 KiB
Markdown
# How to Make Salt and Pepper Pork Strips
|
||
|
||
Salt and pepper pork strips are a classic Shanghai-style dish, savory and aromatic, and easy to prepare.
|
||
|
||
Estimated cooking difficulty: ★★★★
|
||
|
||
## Essential Ingredients and Tools
|
||
|
||
- Pork chops (loin chops)
|
||
- Eggs
|
||
- Salt
|
||
- Salt and pepper seasoning
|
||
- Scallion-ginger water
|
||
- All-purpose flour
|
||
- Starch (cornstarch)
|
||
- Custard powder (adds color and aroma; optional)
|
||
- Water
|
||
- Oil
|
||
|
||
## Quantities
|
||
|
||
Determine how many servings you want to make before starting. One batch serves 1–2 people.
|
||
|
||
- Pork chops: 4 pieces (approx. 360 g)
|
||
- Egg: 1 piece (50 g)
|
||
- Salt: 1 g
|
||
- Salt and pepper seasoning: 10 g
|
||
- Scallion-ginger water: 100 ml
|
||
- All-purpose flour: 80 g
|
||
- Starch: 80 g
|
||
- Custard powder: 2–3 g (adds color and aroma; optional)
|
||
- Water: 10 g
|
||
- Oil: 10 g
|
||
|
||
## Instructions
|
||
|
||
- Wash the pork chops, remove the bone, pound them flat with the side of a cleaver, slice into thick pieces, and then cut into thick strips.
|
||
- Add the salt and pepper seasoning and mix well. Once the meat releases some gelatin, add the scallion-ginger water in batches. Marinate in the refrigerator for 20 minutes.
|
||
- Prepare the batter. Mix 80 g of all-purpose flour, 20 g of starch (reserve the remaining 60 g for coating), 2–3 g of custard powder, and 1 g of salt.
|
||
- Crack in one egg and stir. Gradually add 100 g of water, followed by 10 g of oil, stirring continuously until the batter is smooth and slightly thick.
|
||
- Take out the reserved 60 g of starch. Coat the pork strips first in the dry starch, then dip them into the batter.
|
||
- Heat oil in a pan or wok until it can fully submerge the meat. Heat to approximately 150°C–160°C. Fry the strips until lightly golden, then remove. If the strips stick together initially, do not disturb them. Once they hold their shape, use chopsticks to separate them.
|
||
- When the oil temperature rises back to 150°C–160°C, fry the strips again until golden brown, then remove.
|
||
- Sprinkle with salt and pepper seasoning, toss to coat evenly, and serve.
|
||
|
||
## Additional Notes
|
||
|
||
- You can use breadcrumbs instead of batter, but the texture will be significantly different.
|
||
- This batter can also be used for frying chicken legs, fish, etc.
|
||
- Reference: [How to Make Salt and Pepper Pork Strips](https://www.bilibili.com/video/BV14s4y1c76H)
|
||
|
||
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
|