Fried double crispy is a traditional famous dish in Shandong, especially in Jinan, and belongs to Shandong cuisine.
This dish has a long history, starting in the middle of the Qing Dynasty and was originally only enjoyed by dignitaries.
It uses the tip of the pork belly and the chicken gizzard as the raw material, and is carefully operated by the knife worker, and stir-fried in boiling oil, so that the belly and gizzard that must be cooked for a long time are quickly matured, and the taste is crisp and tender, smooth and refreshing.
Later, because customers praised the dish for being crispy and tender, it was renamed “fried double crispy”.
This dish is extremely demanding and is one of the most difficult dishes to make in Chinese cuisine.
The picture comes from the Internet
Ingredients:
- 200 grams of pork belly
- 150 grams of chicken gizzards
- Shao wine 5 grams
- 1.4 grams of refined salt
- 2 grams of chopped green onions
- 1 gram of minced ginger
- 1.5 grams minced garlic
- 1 gram of monosodium glutamate
- 500 g of cooked lard
- 25 grams of wet starch
- 50 grams of clear broth
Nutritive value:
Pork belly contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc., which has the effect of tonifying deficiency and strengthening the spleen and stomach, and is suitable for people with qi and blood deficiency and thin body.
Pork kidneys have the effects of tonifying kidney qi, clearing the bladder, eliminating stagnation, and quenching thirst; However, the cholesterol content in pork kidneys is high, those with high blood lipids and high cholesterol should avoid eating.
Cooking Preparation:
- Peel off the fat skin and hard tendons from the belly and wash it; Draw a net-shaped flower knife with a knife, put it in a bowl, add salt and wet starch and 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; Place in a separate bowl and mix with salt and wet starch.
- Take another small bowl, add clear soup, Shao wine, monosodium glutamate, refined salt, wet starch, mix well into a sauce and set aside.
- On the wok on a hot fire, put oil, boil until it is eighty percent hot, put in the belly and chicken gizzards, quickly cut it with chopsticks, pour it into a colander and drain the oil.
- Leave a little oil, add green onions, ginger and minced garlic and stir until fragrant, pour in the chicken gizzard and belly, and add the sauce, turn it over twice.
Palate and flavor:
The characteristics of fried double crispy are crisp, tender and smooth, fresh and refreshing.
This dish is very challenging and is no longer suitable for modern restaurant management, so it is very rare in major restaurants.
Its color is one white and one red, and it is more beautiful under the complement of each other, which can greatly stimulate the appetite of diners, and is a special delicacy with color, fragrance, taste and shape.
Suitable for:
It can be eaten by ordinary people, especially suitable for people with deficiency after illness, lack of qi and blood, malnutrition, and weak spleen and stomach.
It is suitable for people with fever, obesity, high blood pressure, hyperlipidemia, edema, cancer, and alcoholism. And it is one of the preferred foods for diabetics; However, people with weak spleen and stomach, abdominal pain and diarrhea, and lung cold and cough should eat less, because cucumbers are cold, and patients with stomach cold are prone to abdominal pain and diarrhea.
Eating scene:
Deep-fried double crispy is perfect as a main course at a formal banquet or as a special dish at a family dinner.
Because it is difficult to make and usually requires a certain amount of cooking skills to complete, it is often used as a dish to demonstrate cooking skills.