Characteristics of dishes:

The soft and tough taste is matched with the appearance of golden scales, and the appearance is matched with a thin film, and its attractiveness is obvious; The pickled product is wrapped by thin soft fried powder slurry and then fried to form a thin film on the surface; Yellow appearance without scales, soft and tough taste; The second frying will also maintain the same taste; Can be eaten directly after frying, or can be eaten together in soup and noodles; You can make your own kebabs at home.

Main raw materials:

Marinated meat1000g

80g of thin soft fried powder.

Size mixing ratio:

Powder: water: meat (after curing) = 8: 8:100.

Other ingredients:

80g of water (ice water or cold water).

Detailed steps:

Step 1: Wash the fresh meat and cut it into pieces with uniform size.

Step 2: measure the marinade according to the pickling ratio, mix it with water evenly, pour it into fresh meat, and put it in the refrigerator for static pickling12 ~ 24 hours, preferably turning it every 2 hours.

Step 3: Weigh the thin and soft fried powder and water in proportion and mix them evenly, then mix them with the marinated meat pieces and roll them until the slurry is completely absorbed.

Step 4: directly fry the meat after sizing or flour (breadcrumbs, which taste better) before frying.

Suggested cooking time and method:

Kebabs: fry for about 4 minutes.