To start seasoning, we soak some onion Jiang Shui in boiling water and pour it into a pot. The purpose of using onion Jiang Shui is to make pork belly more tasty, and after the pickling process, we don't have to pick out onion and ginger. Add salt, pepper, thirteen spices, chicken essence, soy sauce and cooking wine, stir well, and fully marinate for 10 minute. Pour wide oil into the pot, when the oil temperature is six layers hot, slowly fry the meat strips in turn, take them out and cool them when they are cooked, then turn on medium heat until the oil temperature is 80% hot, add crispy meat and fry them again, then take them out and plate them.
Every time I go to eat hot pot, I always order a plate of crispy meat. Several hot pot restaurants here have crispy meat, which is very delicious. I want to go again after eating. The crispy meat in the hot pot restaurant tastes crisp and refreshing, even if it is finally cold, it is still crisp. The taste of cumin is completely integrated with the taste of meat, with little fat and no greasy at all. My V signal: personality is better than beauty, reply to delicious food, pack and send thousands of recipes.
White pepper is marinated for more than half an hour. After the eggs are beaten, they are stirred evenly, and the sweet potato powder is finally diluted into paste, and the oil temperature rises to about 180 degrees. The crispy meat is wrapped in dried raw flour first, and then fried in the pot. Finally, the oil temperature is about 3 seconds high, and the super crispy meat must be sliced and then cut into strips (the fried crispy meat made of pork belly tastes the best, but my children don't eat too much fat, so they use hind legs).