Crispy meat in hot pot restaurant is a semi-finished product. Crispy meat in hot pot restaurants, including other fried things, is semi-finished and fried on the spot. Most hot pot restaurants use frozen crisp meat. It will explode in five to eight minutes.

Crispy meat is a famous traditional dish. The special snacks in Shanxi, Shaanxi, Henan and other places are crisp, tender and refreshing, fat but not greasy, which are common all over China, mainly distributed in Shanxi, Henan, Jiangxi, Hubei, Shandong, Sichuan, Guizhou, Shaanxi, Yunnan and other places.

manufacturing method

First cut the selected lean meat into strips, mix with eggs, starch and cooking wine and marinate for 20 minutes. After the oil is overheated, steam it slowly in the pot and steam it thoroughly for later use. At the same time, the meat is combined with seasonings such as fungus, tofu and vegetables according to the process. A bowl of crispy meat comes out of the pot, with bright color, crisp but not rotten, fat but not greasy, and full of fragrance.

Choose the upper body of the pig, because the meat is tender and fat. After the sliced meat is cut, add pepper, salt, liquor, Jiang Mo and starch, and mix well with the egg white according to the amount of starch, not too clear or too dry. Remember not to mix water after pickling for five minutes, because good meat should be fried in oil pan.