If you want to do it at home, it's no problem at all, because it's really simple. The general steps are: marinate the meat, then paste it, and finally fry it in a pot. The fried meat is crispy outside and tender inside, crispy outside and fragrant inside, tender inside and soft inside, and then dipped in Chili noodles, tomato sauce and the like. It tastes really cool.
First, make crispy meat 1. Prepare raw materials: lean meat or pork belly, pepper, thirteen spices, cooking wine, oyster sauce, pepper powder, chicken essence, soy sauce, flour, starch, oil, salt, pepper, star anise and dried pepper.
2. Boil the Chili water: wash the dried Chili and soak it in water for half an hour, then put it in a pot to cook. Put less water in the pot, that's enough, and put more pepper. If you like spicy food, you can also add dried Chili and cook for about 10 minutes. Take out the pepper and pepper, as long as this pepper water is enough.
3. Pickling pork belly: Wash pork belly and cut it into thin strips, about 1 cm thick. Then grab the meat and squeeze it out as hard as possible, so that it is more delicious after pickling. Then put it into a pot, add soy sauce, oyster sauce, cooking wine and pepper, stir in one direction, add pepper water while stirring, and add it while stirring.
Stir until there is no water in the bowl and the meat is slightly dry. Then add pepper powder, chicken essence and salt, stir well, cover with plastic wrap and marinate for half an hour.
4. Making starch paste: mixing flour and starch, adding water to melt into starch paste. The ratio of flour, starch and water is 1: 1: 5, which is a thin batter, just like milk.
5. Fried crispy meat: After the meat is marinated, put it in starch paste and stick it with starch paste, then take it out and fry it in oil pan. Because there are many seasonings on the braised pork, don't put them in the starch paste and stir them one by one. After sticking a thin layer of paste, take it out and fry it directly in the pot.
Slowly fry the whole process until the surface is golden, and then take it out. When it's all fried, turn on the fire. After the oil temperature rises, add the crispy meat and fry it again. The crispy meat after frying will be more crisp and the outside will be particularly burnt.
6, making salt and pepper: pour salt and pepper from the pot, stir-fry slowly with low fire, stir-fry the salt slightly, then pour it into the cooking machine and grind it into powder. This is salt and pepper. Take crispy meat and eat it with this salt and pepper. Very delicious. Of course, the latter can be dipped in tomato sauce or eaten directly according to your own taste.
Second, tips 1, the choice of meat is very important: don't use too fat meat, it is best to use eight thin and two fat pork belly. Of course, lean meat can also be used, like fat pork belly, which will taste more fragrant. If it is all lean meat, it may taste more firewood. If there is too much fat and oil, it will be completely tired.
Pickling is very important before frying in the pan. This step is to make the meat more delicious, so that the fried meat is not only delicious, but also has the flavor of seasoning, which is more perfect.
3. When sizing, don't put all the meat in the batter, and stir it with great action, which will easily remove the seasoning from the meat and affect the final effect.
4. Finally, it is necessary to carry out re-bombing. When frying again, turn on a big fire. When it's not warm, pour it all in and fry it again, which will be more crisp.
Summary: The above is the frying process and tips of crispy meat, which is very simple. The above small details are well done to ensure that you can easily make delicious crispy meat with tender outside and tender inside. Interested friends, hurry up and try it.