When I was a kid, when my mom fried crispy meat on New Year's Day, I always grabbed a handful of it while it was still hot, and when I bit into it, it was so crispy, and it was so delicious that it was unforgettable. The New Year's Eve, friends in the north are ready to fry crispy meat, because crispy meat can be made in advance a large number of good, easy to store, easy to eat. Just fried when eaten while hot, dipped in salt and pepper food really fragrant. The preserved crispy meat can be made into steamed crispy meat, stewed crispy meat, shabu-shabu hot pot, etc., the taste is tender and smooth, crispy and delicious, and fat but not greasy.

Crispy pork is a traditional Chinese dish that is crispy, fatty, and not greasy, and is made in various regions of the country, such as Shandong, Sichuan, Shanxi, and most of the north. Crispy meat many people have eaten, but the origin of crispy meat do you know?

Shortcrust pastry meat was first found in Henan Jiaozuo Macun District. Folklore has a legend, in the late Shang Dynasty, King Zhou's mediocrity, Su Daji charm and confusion, inside and outside the field is upside down, the ministers of Su Daji fear three times, fear to avoid. One year in the fall, King Zhou, Su Daji hunting in the area of Nanyang City (today's Mazhou District, Anyang City Village), what the prey did not shoot, a line of people rushed into a farmhouse, forcing the peasant woman to put the family good food and drink for up, eat and drink enough King Zhou, Daji long gone. The peasant woman was very angry, with a knife chopped up a piece of pork, to solve the heart of hate.

Husband saw the chopped meat, very distressed, they will be broken meat coated with flour fried to eat. The two families have not yet resolved the hatred, and then put the fried meat into the steamer to steam again, which is to eliminate the anger. But these meat is too much, can not eat, the two families to give the meat to the folks to eat, the folks said this meat is so delicious, what is the meat? The peasant woman said, "Sudaji meat!" Later, various dynasties have changed, but this cuisine "Dasu meat" (big crispy meat) has been passed down, enduring.

There are many ways to fry crispy meat nationwide, but there are a few ingredients that must be there, which are white wine and pepper flour. Some people use flour to make a paste, some people use starch, and then the chefs found that the flour and starch mix, crispy effect is better, you can also add a little baking powder, a long time will not return to the moisture, like friends can try.

Here is a look at a five-star chef to share the practice of deep-fried crispy meat, deep-fried crispy meat, batter is the key, white wine is very important, peppers is the soul, this is to do the authentic, like the friends to move hands to it.

Ingredients: pork (pork best), green onions, ginger, 2 eggs, flour, starch

Seasoning: salt, sugar, white wine, chicken essence, pepper, pepper

Detailed practice

Step 1: Make pork best choice, fried good! After frying the meat, the texture is not firewood, fat but not greasy , eat especially fragrant. Purely lean pork tastes bad, in addition to steamed pork and stewed pork, the flavor is not ideal.

Step 2: Soak the pork in rice water for a while, wash with water, and then cut into slightly thicker slices, about 0.5 cm. You can also cut it into long strips, depending on your personal habits.

Step 3: Cut the slices of pork into a pot, add a high degree of white wine, salt, a little sugar, green onions, ginger, and then marinate for half an hour.

Add a high degree of white wine, you can make the pork to fishy flavor, fried crispy meat to be more crispy, do not want to add white wine, you can also add a little baking powder, you can also achieve the effect of crispy.

Step 4: Begin to mix the paste, two eggs, the right amount of flour, starch (3:1), pepper, pepper, chicken essence, salt, with the hand into thick yogurt-like , too thin and too thick will affect the effect of crispy meat.

Pepper flour is the soul in fried crispy meat, very important. The best practice is to fry their own peppercorns, fried crisp fried incense on the board after chopping into pepper noodles, so more fresh and fragrant.

Step 5: pick up the marinated pork onion and ginger, put into the paste, and add a little cooking oil, mix well, the purpose of adding oil can be a better sealing of moisture, to prevent water evaporation paste dry, and the pot is not easy to stick.

Step 6: Start a pot of oil, oil temperature 5 into the heat with chopsticks a piece of the crispy meat into the pot, maintain a temperature of 5 into the oil, deep-fried 3-5 minutes, diligently turning so that the meat is heated evenly, after the stereotype of the fish out of the oil.

Step 7: Wait until the oil temperature in the pan rises to 6%, and then add the crispy pork again for 30 seconds to make it more crispy and force out the excess fat, so you can eat it after draining.

1. Pork is the best choice, fat and lean, fat and not greasy.

2. Add a high degree of white wine to deodorize and increase the aroma, the effect is better.

3. The ratio of flour to starch is 3:1.

4. Adding peppercorns to the batter is the key, and adding a little cooking oil is not easy to stick.

5. The batter should be made to the consistency of thick yogurt, too thin to hang, too dry to affect the taste.

6. Frying 2 times, a shaped fried, the second high-temperature crisp forced out the fat.

Ingredients: crispy pork, green onions, ginger, cilantro, antler

Seasonings: salt, soy sauce, broth, cooking wine, pepper, monosodium glutamate, rice vinegar, sesame oil

Step 1: fried crispy pork into a bowl, plus cooking wine, green onions, ginger, add soy sauce, salt, broth, put into the steamer on medium heat and steam for 40 minutes.

Step 2: Remove the steaming bowl, put the crispy pork on the soup plate, and strain the soup from the green onion and ginger.

Step 3: net pot on the fire, pour the soup, high heat boil, add salt, monosodium glutamate seasoning, skim off the foam, add antler to boil, add rice vinegar, sesame oil, pepper.

Step 4: Sprinkle the new shredded green onion and ginger, cilantro segment on the crispy meat, pour the soup in the pot on the crispy meat that is good.

This dish is golden in color, the meat is crispy, the taste is sour, spicy and salty, it is a traditional cuisine.

After the crispy meat is cooled, according to the portion of each serving, respectively, into a plastic bag, squeeze out the air tied tightly, into the refrigerator freezer frozen, before serving the natural melt can be. Crispy meat is best eaten within a month, fried before the year is good to eat until after the year, so that the original flavor can be better maintained.