This is the authentic way of crispy meat! White wine is the key, peppercorns are the soul, and equally indispensable Fried foods are common throughout the country. The outside of freshly fried crispy meat can be eaten with lots of soft, greasy, cold, chilled crispy meat, steamed with other ingredients, and cooked in soup or hot pot. It's good for everyone. Deep-fried crispy pork looks simple, but there's a lot of skill involved. Authentic crispy pork is made with two ingredients in addition to the regular ones. That means white wine and peppercorns and white wine are key.

[Fried crispy meat]

Materials used: pork about 250 grams, an egg using seasonings: salt, raw grass, sue white wine, seasoned wine, white pepper, pepper eggs, five-spice powder, starch, flour, vegetable oil, non-aluminum powder, ginger

Making stage:

1. Crispy meat should be selected from the five-flower meat or the forelimb of the meat, a slight smear of fat meat , eating without firewood will be more flavorful, panko should be peeled, cut into slightly thicker long strips.

2. pot to dry the water, put some pepper eggs, point on the fire, send out a small fire pepper eggs spicy aroma, into the zipper bag, with a rolling pin to press the pepper, do not cut, not too fine, plus some granularity. This kind of pepper tastes better than pepper powder.

3. Put the lean meat into a large bowl, add peppercorns, white pepper, ginger slices, moderate salt, a little soy sauce, cooking wine and marinate evenly for 20 minutes.

4. Now start to make the dough, touch an egg in a large bowl, salt, five-spice powder, moderate flour and starch, flour and starch ratio is 1: 1.

5. Then add some water, no aluminum powder at all, shochu with your hands and mix evenly until the viscosity is similar to yogurt. Dough with white wine added will be more crispy when fried. When adding water to the dough, add a small amount several times, the dough should not be too thin, too thick will affect the texture of the crispy meat. This is the authentic way of crispy meat! White wine is the key, pepper is the soul, equally indispensable

6. Pour the dough into the cured meat and mix evenly.

7. When you put enough vegetable oil in the pan to burn 60% of the heat, you can't put the meat into the pan one by one to fry. It cannot be poured into the pan all at once. Stick them together and wait for the frying surface to turn brown and crispy.

8, after all the small crispy meat are fried, let the oil temperature a little hotter, in the pot for the second time to fry, the color is darker for 20 seconds, the texture is more crispy, and finally fish out the oil can be.

Tips:

1. To fry crispy meat, choose forelimb meat or pancetta, the taste will be better.

2. Press the peppercorns with peppercorn grains and marinate them in the meat for a chili flavor and a more authentic taste.

3. When making the dough, the flour and starch are half, and the starch is the sweet potato starch and shoyu that I used to add up and fry, so that it can become crispy.

4. Blast once and then fry again to ensure a crispy and soft texture.