To make crispy meat, you must first prepare pork belly, and those who like to eat lean meat can buy tenderloin directly. Then prepare eggs, flour starch, salt, cooking wine, pepper, chives, sugar and ginger, and you can start making. The first step is to clean the materials, cut the lean pork into strips about three centimeters, wash the onion, ginger and garlic and cut them into sections for later use. Then, put the meat strips in a large bowl, then pour in the cooking wine, pepper and sugar, sprinkle with a little starch, stir well and set aside for pickling.

The second step is to pour flour and eggs into the marinated meat strips, and then stir them carefully until they become batter. Pour a lot of cooking oil into the pot. If it is too little, the crispy meat won't fry. When the fire burns the oil temperature to 50%, pour the crispy meat into the frying pan. I suggest you fry crispy meat with rapeseed, which will be more fragrant and golden in color.

The third step is to take out the fried crispy meat and control the oil, then wait for a few minutes before pouring it in and frying it again. This step is very important, which can make the crispy meat more refreshing and crisp. Moreover, when frying, don't turn the fire too low. It is necessary to keep the fire frying at high temperature, and you can fry it for the second time with medium fire. When the pork turns golden, it can be fished out quickly.

Fry all the marinated crispy meat twice in this way, and it will be a little cooler to eat. Crispy meat just out of the pot can't be eaten immediately, which is not only easy to get angry, but also bad for the stomach. In fact, the method of frying crispy meat is very simple, but many people only use starch or flour, so crispy meat has some shortcomings, because starch can make crispy skin, but its toughness is insufficient; On the other hand, flour is tough but not brittle, so combining them at the same time can ensure that crispy meat is not only tough, but also crisp and delicious, and it will not be greasy at all.