The method of frying crispy meat that I share with you today is crispy outside and tender inside. It will not soften when it is cold, and the color is golden and attractive. It makes me want to eat.

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Pork belly, onion ginger, cooking wine, pepper granules, egg white, sweet potato starch, salt, soy sauce, edible oil.

1. I went to the market this morning and bought more than 2 kg of pork belly. First, I washed the pork belly with warm water. When frying crispy pork, choose pork belly with five flowers and three layers. This kind of pork is fat and thin, and tastes better.

2. Wash the pork belly and control the moisture. Pigskin tastes hard, so consider it pigskin jelly.

3. Cut the pork into thick slices first, then cut it into strips with a knife and put it in a basin for later use. Cut the strips wider, they are too thin, and the shape and taste are not good enough.

4. Prepare a section of onion and cut it into sections. Peel ginger and cut it into thin slices.

5. Now season the pork, add minced onion and ginger, add half a spoonful of raw extraction color, add half a spoonful of cooking wine to remove the fishy smell, add one spoonful of salt and one spoonful of pepper granules, fully grasp them, and then marinate for 20 minutes to taste.

6. Now mix a batter, prepare a big bowl, beat in three egg whites, do not add egg yolk, and fry the crispy meat only with egg whites, which will be crisp and will not soften when it is cold.

7. Add 150g sweet potato starch, a spoonful of salt and a little cooking wine to the egg white and mix well with chopsticks. Remember not to add water in this step. If you feel a little dry, you can add some beer or soy sauce. If water is added, the fried crispy meat will soften easily. Finally, it can be made into thick starch paste.

8. After the meat is marinated, pick out the pepper and onion ginger, and then put the meat into the batter and mix well, so that each piece of meat can be evenly covered with a layer of starch paste.

9. After the meat is evenly wrapped into a paste, add half a spoonful of cooking oil and half a spoonful of soy sauce and stir well again. Refueling can make fried crispy meat more crisp, and adding soy sauce can make the color of crispy meat look better.

10. Add a little more oil to the pot, and the oil temperature will be heated until the chopsticks are put in, giving off many small bubbles. Turn to medium heat and use chopsticks to pick up the wrapped meat strips one by one.

1 1. After frying until it is solidified, separate the stuck meat pieces and continue to fry for about 7 minutes on medium fire. After 7 minutes, the meat is basically cooked and the color is yellowish. At this time, open the fire and continue frying for about one minute. Just fry the crispy meat until it is golden brown, and remove it with a colander to control the oil.

In this way, the crispy and delicious little crispy meat is ready, and it can be eaten after a little cooling. The crispy meat fried in this way does not need to be fried again. It will be crisp when fried, but it will not soften when it is cold. The ingredients are pork belly, not pure lean meat. It tastes dry but not firewood, crisp outside and tender inside, and tastes particularly fragrant. The more you eat, the more you want to eat Try it if you like!