manufacturing method for scorched rice sweet and sour pork

摘要

Nurungji sweet and sour pork production method according to the present invention is cut into a stick shape by limiting the loin loin 5-7cm in length, 1.0-1.5cm in width, 1.0-2.0cm in thickness, after removing the blood, the stick-shaped pork loin in black Sprinkle pepper powder to prepare a stick fillet material, and prepare a starch dough in a ratio of 1: 0.6: 0.3 by weight of potato starch, water and cooking oil, and 10-15 in 175-185 ℃ cooking oil After frying for seconds, crushing it into a rice shape at room temperature to prepare a nuungji of the grain, coating the starch dough with 10% by weight of the starch dough 60% by weight of the stick loin, and the stick fillet of the starch dough The step of coating 30% by weight of nurungji in the shape of a goblin bat, and the step of frying the stick sirloin coated with the nuungji of the grain in cooking oil at 165-175 ℃ for 3-5 minutes. The present invention according to the manufacturing method as described above, after making the pork fillet in the shape of stick and coated with a simple dough of potato starch, and then formed the bulgogi batter in the shape of a bulgogi bat, then frying sweet and sour pork in cooking oil at a certain temperature By preventing it, you can enjoy the crispy texture for a long time, and also remove the roasted smell of pork, and the taste and aroma are excellent.