They're all called crispy meat. In fact, they are similar in appearance and taste. Meat and five flavors are rich. Even soup with meat, eating a big bowl of rice in winter is very enjoyable.

Strictly speaking, there are two kinds of crispy meat, big crispy meat and small crispy meat. To put it bluntly, it is divided according to what is inside. Big crispy meat has bones inside, and small crispy meat has lean meat inside. In the past, many people couldn't understand that it was full of meat, so they stuffed bones into it, so the final shape was as big as bones and not as small as bones.

There are several versions of crispy meat, Sichuan, Chengdu, Henan and Shaanxi. Let me talk about my own practice.

The first step is to buy a catty of good pork belly, wash it, absorb water with paper, cut it into pieces and peel it, cut it into thick strips and put it in a pot.

Step 2: Add a proper amount of salt and pepper noodles to the pork belly, add a spoonful of potato starch and two spoonfuls of flour, beat in an egg, and stir evenly by hand until it is starchy.

Step 3, pour the oil from the pot. When the oil is 40% hot, add the pork belly (40% hot means the chopsticks are bubbling inside). Deep-fried until the pork belly is solidified and collides with each other. Take out the oil with a bang.

Crispy meat is a traditional dish of Han nationality and belongs to Sichuan cuisine. Crisp and smooth, refreshing, fat but not greasy. Tongue tip sister likes to eat crispy meat since she was a child, and it's okay as a snack, especially when the meat is just fried. It's so crispy and tender that she can't stop eating it while it's hot. The taste is super fragrant, it is simply the best!

Small crispy meat, the favorite New Year's Eve dinner for happy mothers, is not one of them. From snacks to big, salty pork belly, wrapped in batter and fried, there is not enough to eat. There is a famous dish in Shandong cuisine called dry fried tenderloin, which is to cut thin tenderloin into slender strips. After pickling, it is wrapped in thick batter and fried. It looks like crispy meat, but it tastes better than crispy meat! The first reason is that the small crispy meat and pork belly are fried together, fat and thin, and the second reason is that the batter is thin and crisp.

To make crispy pork, first cut the pork belly into strips, marinate it with seasoning for a while, and adjust the sweet potato starch into a paste. Stripes of pork belly are wrapped in sweet potato paste for the first time and put into the oil pan, and then fried for the second time, so that the meat wrapped with sweet potato starch will be very crisp.