Wei county spiced fried pork, old wei county people like to eat fried goods, there are always several fried goods on holidays and family dinners, and wei county spiced fried pork is the most famous and delicious fried goods. Wei county spiced fried pork has grown up with wei county people, and its position in Weifang people's hearts remains unchanged! Then let's go and see how Weixian spiced fried meat is cooked.

Weixian spiced fried meat 1

Method for making weixian spiced fried meat

1, bill of materials

500 grams of pork

Zanthoxylum powder 3g

Spiced powder 3g

20 grams of cooking wine

Weijixian soy sauce 30g

Laopai 5g

Sugar10g

Salt 5g

Starch100g (cured meat10g)

Two eggs

Processing technology of wei county spiced fried meat

1. Wash pork and cut it into 0 or so. 8 cm thick slices, don't cut too big, like to eat fat pork belly, like to eat thin tenderloin;

2. Put the meat slices into a basin, add cooking wine, which is very fresh, soy sauce, sugar, salt, spiced powder, pepper powder and 10g starch, and roughly stir with chopsticks; You can add some shredded onion and ginger slices to marinate together;

3. Put the mixed meat into this food bag and knead it repeatedly so that the sauce evenly wraps each piece of meat;

4, the bag mouth is knotted, which is more delicious in the refrigerator for one night, or it can be marinated for one hour and then fried;

5. Take out the marinated meat and put it into the basin. The color is already very good at this time;

6. Break up two eggs in advance and pour them into the meat bowl;

7. Add 90g starch;

8. Grab it evenly with your hands. It is not easy to stir with chopsticks at this time. Getting started directly is king! Those who love cleanliness can wear disposable gloves. In addition, you can pour a little soy sauce if you like dark colors. If you like crispy skin, you can pour 5g beer. The fried skin is crisp. Personally, I like the normal taste without beer.

9. Pour the oil into a hot pot, first heat the oil with high fire, and then fry the meat with medium fire. If you are not sure whether the oil is hot or not, you can try putting a piece of meat in first. Put the meat in the oil pan with chopsticks and turn it over from time to time.

10, fry until golden brown, and take out the oil control. I can't say when everyone cuts the meat. The surface becomes hard and brittle, and the color becomes darker. If it doesn't taste good, take out a piece and try it. If fried for a long time, the meat will get old.

1 1, out of the pot! The representative of Weixian cuisine was born!

Weixian spiced fried meat 2 old Weixian spiced fried crispy meat method

1 and15ml Zanthoxylum bungeanum is brewed with about 3 or 4 tablespoons of boiling water, and cooled to room temperature to obtain Zanthoxylum bungeanum water; The pork plum blossom meat is slightly frozen hard, and the top knife is cut into pieces about 10cm long, 5cm wide and 1cm thick; Put the sliced meat into a large bowl and add all the marinades: soy sauce, salt, spiced noodles, sugar, pepper water and onion ginger; Grab it evenly, then knead it for 3 or 5 minutes, so that the meat slices are fully flavored, marinate for more than 3 hours, and it is best to refrigerate overnight; If the refrigerator has zero-degree fresh-keeping function, it is not a problem to keep it fresh for 3 or 5 days;

2. Put flour, starch, a little salt and eggs together in a large bowl; Add beer; Slowly stir into a uniform, smooth and slightly thick fried paste; Remove onion and ginger from the marinated meat slices, add them into the fried paste, and stir well; If you can't put it in at one time, you can divide it into two times and fry it two or three times.

3. Add cold oil (more) to the hot pot and heat it to 50% to 60% heat; -You can test the oil temperature with fried paste.-Drop a drop of fried paste into the pot. If the fried paste sinks to the bottom of the pot and floats slowly, the surrounding bubbles are small, indicating that the oil temperature is not enough; If the fried paste floats on the oil surface in the pot, a fast' big oil bubble' will appear immediately, indicating that the oil temperature is high; If the fried paste sinks into the pot and immediately floats between the oil surface and the bottom of the pot, even medium-sized oil bubbles appear, then the oil temperature is just right.

4. Drop the meat slices one by one, turn over after the meat slices float, slightly lower the heat and keep the oil temperature; Deep-fry until both sides of the meat slices are tender and yellow, remove the meat slices and drain the oil, and fry the rest of the meat slices in turn; Continue to heat the oil in the pot to 80% to 90% heat-the oil surface moves slightly, and the oil fume can be seen slightly-then add the fried meat slices and turn them quickly until both sides are golden and crisp; Take out the meat slices and use kitchen paper to absorb excess grease; Cut the meat and put it on a plate.

Tips for Lao Wei spiced crispy meat

1, pork belly is too fat, tenderloin is too thin, and it is plum blossom meat-also called neck meat. Supermarket meat stalls have a scientific name, called "No.65438 +0 dicing". Choose the fat and thin parts, and it is best to make this fried meat. 2. Mix and fry with beer, without any shortening. We can only do it in our own home, regardless of the cost.

3. The flour in the fried sauce can be flour or starch. Accustomed to half flour and half starch, the taste and color are slightly different, depending on personal preference.

4, the specific weight of fried paste, I usually rely on feelings, this time carefully weighed, but the size of eggs, powder water absorption is not the same, so the amount of beer needs to be slightly adjusted according to the situation.

5. When roasted seeds and nuts, it is very important to control the oil temperature, which is usually fried twice. The first time, the oil temperature was slightly lower and the meat was fried; The second time, the oil temperature is higher, and the meat is crispy and can squeeze out some oil.