Add 50 grams of flour, 30 grams of starch and 20 grams of salad oil to the pot. Salad oil can make the fried meat more crisp, add a spoonful of water and stir it in one direction, and it becomes a fine batter that can be painted. Then pour the blanched oil into the batter and stir evenly for later use.

deep-fry

Burn more oil in the pot. When the oil temperature rises to 50%, take out the pot and put the fat pieces into the pot one by one. After eating the fat pieces, put the pot on the fire, fry them on low heat until the surface of the meat pieces turns yellow, and then take out the oil control. The purpose of this step is to stir-fry the meat pieces and some fat oil.

Then the oil temperature is raised to 60% heat, and when blue smoke appears on the oil surface, the fat block is put into the pot, fried quickly for 30 seconds, and the oil is controlled. Almost all the fried meat blocks are oily, with golden color and crisp skin.