The oil-fired double crisp is a Shandong dish, which is a famous traditional dish in Shandong. The main cooking oil is rapeseed oil. It is extremely difficult to make an authentic oil-fired double-crunchy method. It has extremely demanding heat requirements. It will not be cooked after one second, and it will not be crisp after one second. It is one of the most difficult dishes in Chinese cuisine to make. Special delicacies of color, fragrance, taste and shape. This dish was highly praised in Yuan Mei’s “Sui Yuan Shi Shan” and Liang Shiqiu’s “Ya She Talking about Eating”.
Dishes Features
Special delicacies of color, fragrance, taste and shape. The taste is excellent.
Production method one
Ingredients
200g pork belly, 150g chicken gizzard
Seasoning selection
5g Shaoxing wine, 1.4g refined salt, 2g green onion, 1g ginger, 1.5g garlic, 1g monosodium glutamate, 500g cooked lard, 25g wet starch, 50g clear soup
Production steps
- Peel off the fat skin and hard tendons of the belly and wash it;
- Use a knife to draw a net-shaped flower knife, put it in a bowl, add salt and wet starch to mix;
- Wash the chicken gizzards, remove the inner and outer tendons, and use a knife to cut a cross knife with an interval of 2 mm;
- Put it in another bowl, add salt and wet starch and mix.
- Take another small bowl, add clear soup, Shao wine, monosodium glutamate, refined salt, wet starch, and mix well to form a gorgon juice for later use.
- Put the oil on the wok and heat it until 80% hot. Add the belly and chicken gizzards. Use chopsticks to quickly spread them out. Pour in a colander to drain the oil.
- Leave a little oil, add the green onion, ginger, and garlic until fragrant, pour in the chicken gizzards and belly, add the gorgon juice, and turn it over twice.
Production method two
raw material:
200g pork belly (or lamb tripe), 100g pork kidney, 150g chicken gizzard
seasoning:
10g green onions, 5g garlic, 5g light soy sauce, 10g white sugar, 20g vinegar, 10g starch, 3g monosodium glutamate, 10g sesame oil, 3g pepper, 50g peanut oil
Production steps:
- Tick the oil and inner membrane of the pork belly sharply, slice it with an oblique knife, cut the pork loin into 2 slices to remove the fascia, soak in clear water for 1 hour with pepper to remove the ignorance, then cut the cross knife; slice the chicken gizzards.
- Put the pot on the high heat, add the peanut oil to 80% heat, use a little dried starch to grab the belly-tip chicken gizzards, add the oil to the pan, then pass the kidneys, and quickly pour it into a colander to drain the oil;
- Mix soy sauce, sugar, rice vinegar, sesame oil, monosodium glutamate, and wet starch into a marinade;
- Leave the remaining oil in the pot, put it back on the high heat, first stir up the scent with the shallots and garlic rice, pour the marinade, boil, pour into the belly tip and pork loin, turn over and serve.
