I have eaten sweet and sour pork tenderloin, shredded pork with Beijing sauce, braised pork with plum vegetables and Dongpo meat, but I have always been very strange to small crisp meat. It is said that small crispy meat is a special dish in Henan, Shaanxi and other places, and even the finale of a big meal. Every household will fry a pot at the end of every year, but in our place, apart from fried lotus root strips, it is fried meatballs, and even in restaurants, we rarely eat small crispy meat.
I watched the video recently and saw the crispy meat made by others. I can smell the fragrance through the screen window. Although it is fried, it doesn't look greasy. So I began to steal the teacher silently, watched a lot of exercises and summed up some experiences. It looks very simple. In fact, there are many tips here. I summed up three points. The fried crispy meat is crispy outside and tender inside, not greasy.
Authentic crispy pork should be fried with pork belly, but I still think the fat is too high in calories, so I fry it with tenderloin. Half a catty of tenderloin was spent 16 yuan, which just happened to stir-fry a whole plate.
Ingredients: tenderloin 250g, pepper 10g, ginger powder 1g, cooking wine 1 tsp, salt 1 tsp, corn starch 1 tsp, flour 1 tsp and two eggs.
Specific practices
1, no need to put oil in the pot, stir-fry the pepper with low heat and crush it with a rolling pin.
2. Slice the tenderloin into strips, add chopped pepper, add one gram of ginger powder and one teaspoon of cooking wine, and add one teaspoon of salt to marinate 10 minute.
3. Pour a spoonful of corn starch and a spoonful of flour into a bowl and beat in two eggs. If starch is used alone, the viscosity of starch is relatively high and the meat slices are easy to stick together; If flour is used alone, the fried meat slices will harden. So we choose semi-starch powder as hanging paste.
4. Stir all the materials evenly, add a little water and stir into an egg powder paste similar to yogurt. The batter is too thick, the skin of fried crispy meat is too thick, and the batter is too thin, which is as bad as hanging batter.
5. Pour the marinated crispy meat into the egg paste and stir evenly, so that the pork is evenly wrapped in the paste.
6, pour cooking oil into the pot, the oil temperature is 50% meat, put the pork strips in one by one, and fry for 5 minutes.
7. Remove the fried crispy meat and control the oil. At this time, crisp meat is not crisp, and there is more surface oil.
8. Turn to high fire, raise the oil temperature, pour in the crispy meat and fry for 2 minutes. High-temperature frying can not only make the skin of crispy meat brittle, but also force out excess oil.
Deep-fried crispy meat can be mixed with cumin powder and Chili powder. You can also dip it in a separate plate. Fried half a catty of tenderloin, and a family of three scrambled to eat it. The point is that it is not greasy at all. It is delicious. Please like friends to try it!