There are many delicious semi-finished foods, including fried crispy meat. Fried crispy meat is a special food snack in northern China. It's delicious to steam it in a pot or stew it with cabbage. Now many supermarkets sell ready-made fried crispy meat, so we can buy more at one time. It is very convenient to store it in the refrigerator when you eat it. As long as there is food at home, you can eat it with this crispy meat.

How to make your own fried crispy meat

Ingredients:

5g of pork, 3 eggs, 1 handful of pepper, 5g of white wine, 5g of salt, 1g of ginger juice, 5g of soy sauce, cooking oil, flour, cornmeal and pepper.

production method:

1. To make crispy meat, it is best to choose the part where the front legs are connected with the neck, which is fat and thin, especially tender. First, remove the pigskin from it, then cut it into pieces, then cut it into small strips with a knife and put it in a bowl for later use.

2. As the saying goes, crispy meat is fragrant or not, thanks to the help of Zanthoxylum bungeanum. Zanthoxylum bungeanum is the soul of this crispy meat. Never use Zanthoxylum bungeanum powder directly, or it will ruin the pork of more than 2 yuan a catty. Add a handful of pepper to the griddle, turn on a small fire and bake it until the pepper in the griddle starts to smoke. When the smell of pepper overflows, pour it on the chopping board away from the fire and crush it with a rolling pin. It doesn't need to be as fine as pepper powder, and some granules taste better.

3. Take half of the pepper noodles and put them into the meat, add 5g of salt, 5g of soy sauce and 1g of ginger juice, then add 5g of white wine, and start to mix them evenly. Many people don't know, do you still need white wine to make crispy meat? Of course, after adding white wine or beer, the small crispy meat will be crisper and crisper, which is the key step to avoid your small crispy meat being a small "soft" meat.

4. After grabbing and mixing it evenly, marinate it for 1 minutes.

5. Let's prepare the batter, prepare 3g of flour, 8g of raw flour, 3 eggs, 3g of pepper, 3g of salt and 5g of pepper powder, and put them all into a bowl, and grab and mix them evenly. It's better to grab and mix the batter with your hands, so that it can be mixed more evenly. If you use chopsticks to stir, there may be dry powder in it, which will affect the taste of the finished product.

6. The proportion of batter is the key to determine whether the crispy meat is crisp or not. If the batter is too dry, the fried crispy skin will be wrapped too thick, so it will definitely not have a crisp taste; If the batter is too thin, the dough will be wrapped too thin, and it is not easy to form a crisp and tender taste, so it is best to adjust it to a state where it can flow into a line by hand.

7. After all the meat is evenly mixed, pour it directly into the marinated meat, and stir it evenly before frying.

8. When the oil temperature is 4% hot, put the meat into the pot one by one with chopsticks. Never pour it all at once, it will only cause the chopped meat to be wrapped in a layer of paste and then stick into a lump.

9. Observe while eating the meat. As long as the meat put in the oil pan is fried to a golden crisp state, it can be fished out. After all of them are taken out, the oil temperature rises to 6% heat. Put all the small crispy meat together and fry for 15 seconds. This step can make the crispy meat more crisp, and then take out the oil control.