Crunchy white meat

Crunchy white meat, is cut into strips of fat meat, hanging paste over the frying, and then with sugar pulling a dish, the practice is similar to the pulling of the melon, the taste is fragrant and sweet, do not eat too much, easy to head.

The practice of the first step: the fat meat cut into chopsticks about the thickness of the strip, do not cut too thick, so as not to be too greasy.

The second step: beat 2?3 eggs only take the egg white, two spoons of starch with the egg white and mix well, and then cut the fat meat into the mix in the gravy.

The third step: the pot of boiling oil, oil temperature six, seventy percent of the heat in turn into the fat meat strips, deep-fried to the stereotypes can be fished out. Here need to pay attention to is, can not fry too much at a time, easy to stick together can not be separated.

The fourth step: re-boil the oil, high heat will be hot oil, will have been fried to the stereotypes of the fat meat together into the pot to repeat the frying, frying until golden brown out can be.

The fifth step: the pot into the appropriate amount of sugar, stir-fry on low heat until the date red, into the fried meat, stir-fry evenly out of the pot, sweet and savory crispy white meat is done.

There is another way to do it:

First, the root cause is fat meat is too fat, we can choose some fat and lean moderately, or lean more than fat meat, so that the greasy feeling can be solved from the source.

Secondly, try a different approach, white cut pork, water to cook the fat meat just cooked through, if cooked too much too soft, the fat will be easy to penetrate out. Then cut the fat meat into thin slices, and then make a dipping sauce with aged vinegar. This way the fatty meat won't look so greasy when you eat it.

Third, braised pork, first of all, when frying the first five-flower meat of the sautéed aroma to force the oil out, pouring, and then add seasoning and water smothered soft pork. The key is to add some side dishes to the roasted pork, especially those that are easy to absorb oil, such as potatoes, bamboo shoots, lotus root, taro, bean curd, vermicelli, bean cakes, chestnuts, kelp knots, bamboo shoots, mushrooms and so on, which can absorb a lot of oil. This not only reduces the greasiness of braised pork, but also adds flavor and layers of flavor to the meat.