Fried crispy meat is a kind of food that we northerners love very much. It is common on the dining table during the Chinese New Year holidays. When I was a child, the conditions were not good. Every time I look forward to the Chinese New Year, I can eat smooth and tender crispy meat. It is fat but not greasy, and it has high nutritional value. Only when I eat it, can I know the delicious food all over the world. When I have nothing to do, I can chew it as a snack, and when I come to the guests, I can eat it as a snack. Usually, I fry more. Today, I will teach you a method of frying crispy meat, which is very popular among my family.
If you want to make crispy meat more fragrant, crisp and crisp, the key lies in its batter. Some people use flour, while others use starch. Today, I will teach you the correct method, and you will learn it as soon as you learn it. It is still the key point. If fried crispy meat wants to be delicious, it mainly depends on the taste when it is marinated in the first step, and the raw materials are also exquisite. Don't fool it at will. Just drawing a quick word will not be delicious, so it should be strictly followed.
A good crispy meat must be neither fat nor firewood, with a full and moderate taste. It is best to be fat and thin. Just like mutton skewers, fat meat can provide flavor for mutton, and lean meat can add flavor to fat meat. Pork belly is the best choice and can also enrich the taste.
Fried crispy pork
Ingredients: plum blossom meat, cooking wine, eggs and sweet potato starch
Seasoning: pepper powder, salt and pepper
1. Prepare 5 grams of good pork plum blossom meat, or pork tenderloin, which is delicious only if it is fat and thin, cut into thin slices, each slice is about 2-3 mm, and add 6 grams of salt and pepper powder.
2. Prepare 2g of sweet potato starch, 4g of salt and 5g of pepper, and mix well.
3. Add 4 eggs and stir them evenly with chopsticks. It is definitely not easy to stir at first, and the resistance is great. You will feel smooth gradually. You don't need water in the whole process, just rely on the egg liquid completely.
4. After about 3 minutes, the batter will look like this. As shown in the figure, it will flow when scooped up, just like yogurt. Remember to mix 2 grams of starch with 4 eggs.
5. Pour the marinated meat slices into the hanging paste, and let the hanging paste evenly cover the meat slices, and each slice is covered with batter.
6. when the oil temperature is 6% hot, put the raw meat slices into the pan and fry them thoroughly one by one. Never pour them all at once, because they are easy to stick together.
7. You can fish out after frying to this extent. Some of them have changed color, so don't roll them into a lump. You can fish out after frying for 3 seconds.
8. If the crispy meat is delicious, it needs to be re-fried. Turn on the fire to raise the oil temperature, pour in all the crispy meat and re-fry for one minute, and then take it out when the color is golden and the batter is crisp.
9. After a little cooling, sprinkle some pepper noodles, salt and pepper and stir well, so that the fried crispy meat is crisp and fragrant, and the taste is crisp and not greasy. Just eat it directly, which is very popular with family members.
summary of skills
1. The sliced meat must be thin pork belly, and the skin should be removed to make it delicious.
2. When putting the meat slices into the pot, put them one by one, and don't pour them all at once, they will stick together.
3. After the second frying, the crispy meat tastes delicious. The first frying lasts for 3 seconds and the second frying lasts for 1 minute.
The practices are for reference only, for collection and forwarding. Thank you for praising
the original pictures and texts. Plagiarism is forbidden. I eat delicious recipes, love food, update the practices of home-cooked dishes and pasta every day, and pay attention to my daily learning of cooking, which will always surprise you.
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Chef Wang Gang fried crispy meat
Chef Wang Gangxiao crispy meat practices
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