Ingredients list; pork, one egg, salt, MSG, pepper, salt and pepper, sesame oil, cooking wine, corn starch.
Cooking steps;
Wash the pork (it is best if you use pork tenderloin). Cut into rectangular sections, put into a container, add salt, monosodium glutamate, cooking wine, sesame oil, and pepper to marinate, then beat an egg to batter and set aside.
The last step
Put oil in the pot, when it is 70% hot, fry the meat pieces (coated in dry starch) until the skin is slightly hard, take them out and break them up. After the oil temperature rises, pour it into the pot and fry again. When golden brown, take it out and drain the oil. If it feels bland, you can dip it in salt and pepper to eat.
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How to make dry fried pork segments
Main ingredients: 250g pork, 200g starch, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of black pepper, appropriate amount of sesame seeds, appropriate amount of cooking wine.
Steps
1. Add starch and soak in water for 4-6 hours, preferably overnight.
2. Choose pork that is evenly fat and lean, pork belly is also acceptable, cut into small pieces of about 2 cm, add salt and cooking wine to mix well, and marinate for more than 30 minutes.
3. The soaked starch settles at the bottom of the container. Pour off the water above and add the starch to the marinated pork pieces.
4. If it is too dry, add cooking wine to mix the meat and starch evenly.
5. Add meat pieces under medium-high heat oil and break them up with chopsticks.
6. Fry until golden brown, place on absorbent paper to absorb excess oil.
7. Sprinkle with black pepper, a little salt and sesame seeds.
Tips:
1. Soaking the starch thoroughly in water is the key to making it crispy on the outside and soft on the inside. It is best to stay overnight.
2. When frying, break it up, otherwise it will stick together, or slowly add the meat pieces wrapped in starch piece by piece.