I have eaten Sichuan hot pot several times recently, and fried crispy meat really makes me tired of eating. It tastes crisp outside and tender inside, and the pepper is fragrant and crisp, but it is a bit expensive. I want a plate of 29 yuan, which is very light. Therefore, it is more cost-effective and simple to fry crispy meat at home.

The fried crispy meat is golden and crisp, crisp outside and tender inside. The meat is delicious and juicy, and then dipped in cumin powder. No other seasonings are needed, and the rich meat flavor is generated in the mouth, which is simply a feast of taste buds. Crispy meat can be eaten directly as a dish or as a snack. My favorite friend will try it tonight.

1. Use lean meat or pork belly to make crispy meat, and then cut it into strips for later use.

2. Add salt, pepper, cooking wine and soy sauce, and marinate for 20 minutes to taste.

3. Stir the batter: keep the amount of sweet potato starch and the weight of eggs around 1: 1, and stir evenly clockwise.

4. Add some pepper powder and salt to taste the batter. Sweet potato starch has strong water absorption and is better than other starches. The fried food tastes drier and more palatable, and there is no extra moist feeling.

5. Every piece of meat is wrapped in batter.

6. Put chopsticks in the oil pan and take small bubbles. Put the crispy meat into the pot one by one and fry it slowly until golden on both sides. Take out the crispy meat, put it aside for two minutes, and then continue frying in the oil pan, the taste will be more crisp.

7. Take it out and put it on a plate. You can pad a piece of oil-absorbing paper or kitchen paper to absorb excess grease.

I like to dip my plate dry. It's hot and spicy, and my mouth is full of meat. This method is quite simple and delicious. Friends who like to eat crispy meat can collect it and cook it when they want to eat meat.

1. Choose pork, chicken or beef.

2. Pepper noodles are freshly made. Put Zanthoxylum bungeanum in a small pot, heat it with low fire, bake it out, pour it into a bowl after heating, and press it into powder with a rolling pin.

3. When preparing batter, use starch instead of flour. The viscosity and water absorption of sweet potato starch are higher than that of flour, and the fried taste is more crisp, and it does not soften and harden after cooling. Flour hardens easily when it is cold.

4. Cook at high oil temperature and fry at high oil temperature, so that the meat is crisp but not soft, and the taste is not greasy. Re-frying can force out the excess oil and water in the crispy meat, so it is still crisp after cooling.

Don't save time, just ignore the step of curing pork. Pickling meat slices in advance can not only remove the fishy smell, but also taste delicious.

6. Meat slices must be cooked at high oil temperature, and then fried at high oil temperature, so that the taste will be crisp and delicious.