Pick it up and fry it. It's crispy and crispy. It's my favorite steamed dish when I was a child. The modern version of crispy meat and baking soda replaced eggs, which reduced the cost. It is mainly used in dishes, such as Maoxuewang, Sanxian hodgepodge, sweet and sour pork and so on. I don't even put baking soda. Directly use eggs and sweet potato starch to make paste, and then marinate pork belly. This tastes particularly good, and it tastes even better after frying. The following video has specific operation methods. I'm a gourmet, too. You can have a look.
Add soy sauce, oyster sauce, salt, thirteen spices and eggs into the meat and stir well. After stirring evenly, add a little water and sweet potato powder to coat the meat strips with sweet potato powder, and then add a little water to make the meat strips more tender. Add sweet potato starch, let the meat pieces be completely covered with egg liquid and sweet potato powder, heat oil in the pot, add crispy meat and fry until the surface is golden, and then take it out next time you want to eat it. Crispy and delicious! You can add baking soda to fried crispy meat. When baking soda is heated, it will decompose and produce a lot of carbon dioxide gas, leaving many pores in the fried batter. Add a little baking soda to the batter and the ingredients will be crisp.
Corn starch, baking soda, salt, oil, pepper and white pepper are appropriate, depending on how much meat you fry. Pork belly and pork loin can be cut into strips of uniform size. Add a proper amount of ginger rice and above seasoning, and stir evenly in one direction to make the meat strips evenly paste. You can add baking soda, but I usually don't. I just use flour, starch, egg liquid and simple salt and pepper noodles, and the ingredients will be very loose and crisp.