Crispy Tendon
A Shandong (Lu) dish with a golden color and a crispy exterior enclosing a tender, fragrant interior. Made by coating oil-puffed pork tendons in batter and deep-frying them twice.
Ingredients
Oil-bloomed pork tendon (bloomed)
200 g
Fine salt
3 g
MSG
1 g
Shaoxing wine
10 g
Egg yolks
some
Alkali
a pinch
Fermented flour
not specified
Water
a pinch
Peanut oil (for frying)
not specified
Instructions
1
Marinating the tendon
Squeeze excess moisture from the bloomed pork tendon, cut into 3.3 cm segments, place in a bowl, add the salt, MSG, and Shaoxing wine, and marinate.
2
Preparing the batter
In a separate bowl, add the fermented flour, mix with a small amount of water, add a pinch of alkali and the egg yolks to form a batter, then stir in the peanut oil until smooth.
3
First frying
Place a wok over medium heat, pour in the peanut oil, and heat to about 150°C (60% hot). Coat the tendon pieces in the batter and fry one by one until they form a shell, then remove.
4
Second frying
When the oil reaches about 225°C (90% hot), fry the tendon pieces a second time until crisp and golden brown, then remove and plate.
