How do you make crispy pork, which is so smooth and crispy that your kids can't stop eating it?

And this kind of batter making tips you mastered, not only the fried pork, fried mushrooms, fried mushrooms and so on, can be done crispy and delicious, the use of oil is still very clear, can be stored again frying vegetables with, not easy to consume.

Here flowers and share with you a delicious fried crispy meat, how to make a sticky batter suitable for their own, know how to do some deep-fried food in the future to welcome the cold dew, can be done successfully.

The first step

800 grams of pork foreleg meat, cut into uniform slices, some behavior is cut to develop strips, two cuts are able to. Only to look at your later serving method, if it is fried wrapped in spicy, tomato sauce and so on at the same time to eat, then cut the strip to eat more convenient. If you are doing steamed pork, stewed vegetables, cut into slices on the line some.

Step 2

The next step is to make the batter. 800 grams of pork thighs, with two eggs suitable, and then go to a tablespoon of sweet potato flour and a little pepper, five spice powder, a small spoon of salt. It is necessary to use this type of lumpy sweet potato flour, and not a delicate corn flour. Once all the food is in, use a tablespoon to gradually grate the tapioca starch.

Step 3

Then put in the wheat flour, which is basically twice as much as the cornstarch, not sure about that. But how do you get the right batter? Like the picture, with a spoon and then drop, the batter can be clearly drop, but the texture before the drop is not easy to immediately subside, as if the case of the red circle, this kind of batter will be fine. Therefore, if you prepare it in advance, add some wheat flour if it is thin, and add some cold water if it is thick enough to drip down and not come down, until it suits you.

Step 4

The batter is good to put into the pork slices, but also not mix a little on it, carry restaurant kitchen gloves, hand grasp, the case of continuous rubbing, so that the meat is more grasping pulp. The length of time does not have to be very long, grab a 2 minutes is almost.

Step 5

The following frying pan into the vegetable oil, burned to 60% hot, maintain the fire under the meat. Meat should be a piece of a piece of down, do not a big pile of it into, and then use the camel's broom scattered, so that the oil splash out not on the hand. I will use is the cooking oil, which is also the first wave of meat into, can see the meat in the batter for a long time, the oil has been bright.

800 grams of raw pork can be fried out of a lot of crispy meat, each boiling don't let go of too much, with a camel's broom to gently promote the meat, to ensure that both sides of the frying, the picture is the fifth pot of my frying, the oil is still very clean, which can see the importance of the batter to adjust the right.