In 1997, the youngest sister of my second uncle's family got married, and we invited the best chef in our village to host a banquet.

Purely green-fed local pigs, homemade sweet potato starch, and the fried crispy meat is really delicious!

At that time, the rural areas of Chongqing still paid attention to "three steamings and nine buckles", so the crispy pork appeared on the dinner table as a steamed vegetable bowl. When it was fried in advance, it was fried in large chunks. The children in our yard liked it.

Go steal small pieces of crispy meat from the basket and eat it!

I still remember the golden color of the crispy meat and the fragrant aroma.

The first bite was delicious, but the second bite made me numb... because I bit into the peppercorns!

The final result was that I ate too much crispy pork, and I had diarrhea the next day... ①: Our method is to peel the pork front leg meat and cut it into palm-sized pieces, 2-3cm thick.

Add ginger, scallion and white wine to marinate.

②: Soak sweet potato starch in water and soften the large particles.

③: For the marinated front leg meat, pick out the large pieces of ginger and green onion and discard them.

Add egg liquid and mix well.

④: Add dry red peppercorns and salt and mix well, then add the melted sweet potato starch and mix well.

⑤: Add rapeseed oil to the pot, and the oil temperature is 60% hot.

Add the meat pieces coated in sweet potato starch and fry in oil. After setting, dip and fry until the meat is fully cooked and take it out.

⑥: Finally, the oil temperature rises to 70-80%, fry again until the meat is golden and crispy, then remove and filter the oil.

To sum up, the ingredients are: pork front leg meat or pork belly, sweet potato starch, ginger, green onions, white wine, red pepper, salt, eggs, rapeseed oil.

PS: The crispy meat fried in this way is golden in color, crispy in texture and rich in aroma.

In the Northeast or a few places, flour is added when frying the crispy pork, which is okay, but I personally think that the crispy pork fried with pure sweet potato flour is more delicious!

More fragrant and crispy!

What do you think?

Special reminder: Do not add water to the fried crispy pork!

Otherwise, water will spit out during frying. If you don’t have rice soup, you can mix it with eggs.

Hello!

I’m happy to answer your question. My mother often makes fried crispy pork, and it tastes delicious. I’m sharing my mother’s recipe. I hope you like it.

Method 1. Prepare a piece of pork belly, cut it into long strips and put it in a bowl for later use (if you don’t like fatty meat, you can choose hind leg meat). Add minced ginger to the bowl to remove the fishy smell, coarse-grained pepper powder to enhance the aroma, chicken essence and soy sauce to taste and color.

Salt to taste, pepper to freshen and remove the fishy smell, add appropriate amount of high-grade grain wine, stir evenly, pick it up with your hands, marinate for five minutes and set aside.

2. Prepare a bowl, add authentic farm sweet potato flour, add three eggs, stir in one direction until evenly stirred.

3. Pour the prepared batter into the meat and mix evenly and set aside.

4. Heat the oil in the pot until it is 50% hot, add the marinated pork belly, fry until the surface is slightly brown, and take it out. Turn up the heat and increase the oil temperature to 70% hot. Add the crispy pork and fry again until the surface is golden, take it out and put it on a plate.

Remember, if you want the fried crispy pork to be delicious, you must add wine and Sichuan peppercorns. This step is indispensable.

Crispy pork is a special traditional dish. It is crispy, crispy, tender, refreshing, fat but not greasy. It is common in all parts of China, mainly in Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places.

After the crispy meat is fried, the first thing you feel is that it is fragrant, crispy and tender. It is very fragrant and delicious.

Let me introduce you to the correct method below!

Main ingredients: 500g meat, auxiliary ingredients: 2 tablespoons of sweet potato starch, 5 tablespoons of peppercorns, a small handful of salt, 2 tablespoons of white wine, 2 tablespoons of eggs, 4 pieces of fried crispy pork. Steps for making fried crispy pork: 1. Wash the meat and cut it into small strips. It can be pork belly or pork belly.

Filled with meat (the tenderloin is too lean and I don’t think it tastes good).

2. Put it into a clean large basin, add minced ginger, salt, pepper, sugar and cooking wine and mix well.

3. Beat in the eggs and mix well, and use a beating method to fully penetrate the egg liquid into the meat. This should last about 10 minutes, so that the meat will be crispy.

4. Add dry sweet potato flour, be careful not to add water, mix well and let it sit for ten minutes, then stir evenly without any dry flour and let it stand for another ten minutes.

Grasp evenly to ensure that every strip of meat is floury and not too clear.

6. Pour an appropriate amount of oil into the pot. When the oil temperature is 70% hot, use chopsticks to test it. If there are small bubbles around, grab a piece of flour-coated meat and gently put it into the pot. Place each piece into the pot one by one.

After the meat is set over high heat, you can use a slotted spoon to turn it over and continue frying until the surface is golden and take it out.