Sour Soup Crispy Pork

Prepare the main ingredients: 400 grams of pork shoulder, soaked black fungus and daylily in advance, cut garlic scapes and coriander into sections, peel and dice tomatoes, slice ginger and garlic, 80 grams of sweet potato starch.

Pork shoulder (plum blossom meat) cut into strips about the thickness of a little finger, add 3 grams of salt, 1-2 grams each of white pepper powder and Sichuan pepper powder, 1 gram of thirteen spices, 5 grams each of fresh ginger and green onion, mix well by hand, and marinate for 15 minutes.

Add water to the sweet potato starch in small amounts multiple times, stirring until it becomes a thick, smooth paste without lumps.

Pour it over the meat and mix it to coat evenly.

Add cooking oil to the pan, and when the oil is about 60% hot, fry the meat. Start with medium heat to set its shape, then switch to medium-low heat to cook it through, and finally turn to high heat to fry until crispy and fragrant.

Scoop out and set aside for oil control.

Add a small amount of cooking oil to the pan, and fry the scallions and ginger until fragrant.

Stir-fry the tomatoes until they become soft and release their juice.

Add 1000 milliliters of water, put in the wood ear mushrooms and daylilies, and cook for 3 minutes.

Simmer the crispy pork for 5 minutes. Season with 4 grams of salt, 1 gram of white pepper, an appropriate amount of rice vinegar, and MSG. Add garlic shoots, and before serving, add cilantro. The sour soup crispy pork is ready.

The crispy meat is tender and flavorful, and the sour soup is rich and fragrant.

Classic Henan cuisine, the taste of childhood.