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When I was a child, every household would make fried dishes during festivals. Among them, the most popular among children was the fried pork. Fatty and lean pork belly or pork tenderloin, cut into slices, marinated to remove the fishy smell, mixed with batter, and deep-fried in a large bowl. Before letting it cool down, the children secretly walked away a few pieces. It tastes crispy on the outside and tender on the inside, which is called "fragrant"!

Nowadays, you can eat this kind of crispy meat not only during festivals, but also on ordinary days. However, you can never taste the crispy and pleasant feeling when you were a child. Speaking of the secret of this little crispy pork, it is all in the marinating of the meat slices and the mixing of the batter. If you want the short crispy pork to taste delicious, crispy on the outside and tender on the inside, you must first rehydrate and marinate the meat slices. The hydrated meat slices are still fragrant and tender despite being fried. The preparation of the batter is a technical job. According to the ratio of starch: flour 9:1, add vegetable oil for shortening, and mix with an appropriate amount of water.

Today we use tenderloin or rear elbow meat. We no longer have to worry about the fat in the pork belly. It reduces oil and fat and can be eaten with confidence. It does not reduce the deliciousness and the whole family likes it. Cut the meat into small pieces and eat them in bite-sized pieces.

Small crispy pork

Ingredients: 500 grams of tenderloin or hind leg meat

Marinated meat ingredients: 3 grams of salt, a small amount of pepper (about 0.3 g), 1g Sichuan pepper powder, 15g soy sauce, 5g cooking wine, 70g onion and ginger water

Crispy meat paste: 90g starch, 10g flour, 10g vegetable oil, appropriate amount of water

Seasoning: appropriate amount of vegetable oil

Production process

1. Cut 500 grams of lean meat into small hob segments, wash twice, and squeeze out the water. Add 3 grams of salt, a small amount of pepper (about 0.3 grams), 1 gram of Sichuan peppercorns, 15 grams of soy sauce, 5 grams of cooking wine, and 70 grams of onion and ginger water. Pinch repeatedly and marinate for 30 minutes to thoroughly absorb the flavor.

2. A few hours in advance, mix starch: flour in a ratio of 9:1, 90 grams of starch and 10 grams of flour, and add an appropriate amount of water to make a thin gouache paste. The standard for thin consistency is to take it with a small spoon, pour it down, and pull out a small triangle from the edge of the small spoon, and it will flow down in a thick line. Add 10 grams of lard or vegetable oil to ensure that the meat becomes crispy during frying.

3. Pour the prepared gouache into the marinated meat. It will look like thick yogurt, and the gouache hangs evenly on the surface of each piece of meat.

4. Add an appropriate amount of vegetable oil to the pot, heat it to 60% hot oil temperature, about 180 degrees, add evenly battered meat pieces piece by piece, fry until slightly set, take it out, and raise it twice. Heat the oil to 70% hot, about 200 degrees. Add the meat pieces again and fry again. When the surface turns golden brown, remove and control the oil.

5. Arrange the crispy fried pork on a plate, add some decoration, and the short crispy pork dish is completed. Dishes features: Crispy skin, tender meat, delicious and nutritious.

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