Introduction: When frying crispy pork, remember to add "3 samples", any less than one will be authentic, share the correct method

Fried crispy pork is roughly divided into three steps, marinating, Mixing the batter and frying seems quite simple, but it is really not easy to make the best taste. In order to eat fried crispy pork made by myself, I have tried many times, but always ended in failure. I don’t know how to make it crispy, and I don’t know how to season it to make it more delicious?

Fortunately, I learned a good method of frying crispy pork from a friend. It turns out that when frying crispy pork, you must remember to add "3 kinds of ingredients". Anything less will not be authentic!

What exactly are the three ingredients? If you put them randomly, the crispy meat will not taste good. Let me share with you the correct method. Follow this method. The crispy meat will be very fragrant and crispy. It will not soften when it is cooled. The more you chew it, the more delicious it becomes. Try it now.

How to make fried crispy pork:

The meat used in fried crispy pork is pork. If you like pork belly, use pork belly. If you don’t like fat meat, use pure lean meat. Pure lean meat is generally used. Tenderloin is best, choose pork based on your preference.

Many people don’t know what flour to use when frying crispy pork. Starch should be chosen between flour and starch, and sweet potato starch should be chosen among starches. It is the most suitable for frying crispy pork. If you use the wrong flour , the cooked crispy meat has a bad taste, don’t make this mistake again, good sweet potato starch has a grainy texture, so it is best to use this kind of sweet potato starch.

Next, prepare the three essential ingredients required. They are Sichuan peppercorns, eggs, and sweet potato starch. Sweet potato starch and eggs are both ready-made and ready for use. Dried Sichuan peppercorns are used for Sichuan peppercorns. Put the dried Sichuan peppercorns into the pot and stir-fry over low heat until the aroma comes out. After taking it out, put it into a garlic pounder and mash it. It is the key to fried crispy meat. Use freshly minced Sichuan peppercorns instead of Sichuan peppercorn powder, otherwise the taste will be bad. a lot of.

Wash and cut the pork into long strips or slices. If you use pork belly, remember to remove the pork skin. Don’t forget.

After cutting, put it into a basin, add shredded ginger, crushed Sichuan peppercorns, light soy sauce, salt, and cooking wine, mix well, and marinate for half an hour. The marinated pork will become more delicious.

After the marinating time is up, pour the sweet potato starch into a basin, add a little water and stir to dissolve the sweet potato starch, then add the eggs and stir until the batter becomes very fine and smooth. Can.

After the batter is mixed, add a little cooking oil to the batter and stir evenly. Then add the marinated pork into the batter and stir until each piece of meat is coated in batter.

Add cooking oil to the pot and heat it to 50% heat. Put the pork into the pot one by one. Don’t be too hasty when adding the meat. Put a little at a time and fry over medium heat until the pork is set and slightly tender. Remove when yellow.

Finally, the oil temperature is raised to 70% to 80% hot. Pour the crispy meat into the pot, fry until golden brown, and take it out quickly. The oil temperature is relatively high, so put it in and out of the pot quickly to avoid Deep frying affects the taste. After re-frying, the crispy meat becomes even crispier and does not soften when it is cooled.