When I was a child, my mother would make this kind of crispy meat on holidays and fry it in a pot during the Chinese New Year. In addition to eating directly, most of the time is stewed cabbage. Crispy meat wrapped in batter is especially delicious after seasoning, and even that layer of batter seems to absorb the aroma of meat and soup. But most of the time, I like to eat it directly with the crispy meat that has just been fried. The skin is crisp and the meat inside is tender and fragrant. At that time, it was mostly pork belly, and the oil and water were delicious. ...
A master introduced bacon with white wine and Jiang Mo, and wrapped it with sweet potato starch and eggs. I tried it, and the skin was crisper than when my mother was a child. Sometimes I stir-fry a plate with tenderloin or pointed meat to ease my desire. In addition to eating directly, I freeze a little more at a time. When there is no meat for the time being, it is also excellent to take it out and fry it with vegetables or stew it with fungus and cabbage. ...
This is as convenient as meatballs, and you can also rinse hot pot. Anyway, it's versatile ...
Materials?
250g pork (tenderloin, front end).
1 teaspoon of China liquor
Jiang Mo 1 spoon
Proper amount of salt
Sweet potato starch 80g
Two eggs
Sichuan pepper
Proper amount of edible oil
Dry fried crispy meat?
Wash the front pointed meat or tenderloin and slice it first.
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Then cut into strips, half a centimeter thick and 2-3 centimeters wide.
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Chopped Jiang Mo.
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Add a spoonful of liquor, and the unique aroma of liquor can remove fishy smell and enhance flavor. You can do it without cooking wine. I like the taste of white wine.
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Season with salt, add some salt to the meat first, and then marinate the meat slices for 20 minutes.
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The hanging paste made of sweet potato starch is more brittle than other starches. I tried corn starch, but the skin made of sweet potato starch is not so crisp.
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Beat two eggs in.
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Stir into a paste, sweet potato starch is easy to precipitate, just stir it evenly, and stir it again before use. It will probably be a little marked when you pick it up with chopsticks.
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Add chopped peppers, which can be fried by themselves or broken by a cooking machine. I really don't want to go to the supermarket to buy pepper powder, but I don't have my own fried incense. It tastes better to add some granules, and add some salt to the batter.
Stir the batter first, then add the marinated meat slices.
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Let the batter completely wrap the sizing.
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The wok is hot, about 50% to 60% hot, that is, there will be small bubbles when chopsticks are put down.
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Put the meat slices in the paste, put them in one by one, and spread them out with chopsticks. Don't stick together.
Fry until golden brown, and take out. Don't be too big, it's easy to fry the paste outside. If you eat it directly, fry it until golden brown, take it out, heat the oil again by 70%, add the fried meat slices and fry for 10 second, and take out the oil control. If you want to freeze it or fry the stew, you can.
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Not enough food, crispy outside and tender inside.
skill
Those who like fat meat can use pointed meat, tenderloin and pork belly.
Starch with sweet potato starch, fried crispy skin.
What you can't finish can be frozen or stewed.