1. Put the cool crispy meat in the oil pan and fry it. Overfrying may make the crispy meat paste fall off.

2. microwave heating can keep the original flavor of crispy meat well, but pay attention to the time. Too long will make the crispy meat dry and hard, and the taste is not good. If the time is too short, the crispy meat will not be heated thoroughly.

3. Put it in the oven or air frying pan and heat it for 5-8 minutes before serving.

Crispy meat is a famous traditional dish. The special snacks in Shanxi, Shaanxi, Henan and other places are crisp, tender and refreshing, fat but not greasy, which are common all over China, mainly distributed in Shanxi, Henan, Jiangxi, Hubei, Shandong, Sichuan, Guizhou, Shaanxi, Yunnan and other places.

Chengdu crisp meat

Choose the upper body of the pig, because the meat is tender and fat. After slicing the meat slices, add pepper, salt, liquor, Jiang Mo and starch, and mix well with the egg white according to the amount of starch, not too clear or too dry. After marinating for five minutes, remember not to mix water, because the flooded meat is to be fried in the oil pan. If there is water, it is very dangerous, and oil will explode when it meets water.

The fried meat is not only delicious, but also some pigs can be fried in the meat, which will make you tired. The meat only needs to be fried to medium-rare. Then cut into small pieces and put them at the bottom of the bowl. Put potatoes or lotus roots on the meat. Cut potatoes and lotus roots into small pieces and steam them over high fire.

There must be a fire, and the most effective thing is the steamer. After steaming, turn the first bowl over with a pot that can hold soup, that is, potatoes or lotus roots are at the bottom of the pot and crispy meat is on it. Cook some vegetables and put them on the noodles. At this time, cook a little juice, add vinegar, chopped green onion and Jiang Mo to the juice, and then pour it on the surface of the crispy meat. Vinegar is an essential seasoning, depending on personal taste.