Sour soup crispy meat must be prepared: pork belly and onion and garlic, in addition to pepper and sweet potato powder, pepper noodles, I suggest you mash them early, spiced powder, three eggs, some white pepper, tomatoes and oil wheat vegetables, and black fungus. All the things used are here. In the process of buying pork belly, we must pay attention not to buy yellow and sticky pork belly, which has actually begun to deteriorate. I remember when I was a child, I prepared a gift box for new year's goods in advance at home. It was essential to have a large piece of pork, which seemed to have a proper appearance when hung by a rope. The favorite for crispy meat is sour soup crispy meat, and sour soup is made of tomatoes, which is very strong and delicious. Crispy meat is a greasy thing, but it tastes just right when paired with sour soup.

It not only absorbs the essence of the tomato notice, but also preserves the unique fragrance of fried crispy meat, which can be regarded as complementary. To make crispy meat, choose pork breast or third-line meat (pork belly). Practice: Peel the pork belly and cut it into strips with a width of 0.8 cm and a length of 4cm. Use rice wine or wine trough water, onion ginger, ginger water (that is, soak more than a dozen pepper in 10 grams of boiling water) and salt (slightly lighter) to pickle together 10min. The ratio of sweet potato vermicelli to wheat flour is 0.8 kg: 0.2 kg, and the ratio of meat to total flour is. The ratio of meat to raw eggs is 1 kg of meat: 4 eggs. First, mix raw eggs and flour into crispy paste, add salt (slightly lighter), add a little white pepper, mix a little pepper flour evenly and reserve it (dry it first). Pick out the onion and ginger in the meat, squeeze the meat into water, mix it in the crispy paste, and add cold oil.

Take the tea seed oil from the vegetable pot, fry a piece of meat at a temperature of five layers, taste the salinity of the meat and then season it (home operation method). According to the standard of one frying set, two frying thoroughly and three frying crispness. The temperature is also controlled by 5, 6 and 7 layers. The taste of crispy meat is crisp outside and tender inside. You can mix burnt salt and cook soup. You can also add water to boil and steam for 30 minutes on a big fire to make the juice stronger. Crispy meat is a home-cooked stir-fry on the Chinese family table. It is very simple to make. It is crispy and delicious. You can fry more crisp meat at one time and store it in the refrigerator. You can cook iron pot stew next time. When frying crispy meat, the tenderloin is generally used, and the meat is fresh and tender. The crispy meat is crispy and delicious. However, if the tenderloin is not done well, it is very easy to bite and taste bad.

Therefore, in the case of making crispy meat, you can choose to use pork belly, which is fat and thin. The crispy meat made is crispy, fat but not greasy, youthful and tender, and very refreshing. It is ok to use pig's front leg meat or third-line meat. These kinds of meat have a stronger taste when they are fat and thin. Slice the meat. Add sweet potato vermicelli according to the amount of meat. Sweet potato vermicelli must be used to fry crispy meat, so it will be more crisp when fried. Add proper raw eggs, salt, soy sauce, pepper noodles and crushed ginger foam. Everyone can also add a little monosodium glutamate, or consume oil, and also add a little old brown sugar powder! Mix well together, wait until the temperature is 60% hot, put it into the pot and simmer, fry until golden brown, then heat it to 70% hot, then fry the crispy meat again, so that the fried crispy meat is especially suitable for dry crisp, golden crisp!