With the gradual improvement of living conditions, people are studying more and more delicious foods, among which fried meat is delicious. Many people always think that the fried pork section cooked at home is not as delicious as that cooked outside, and it may be that the paste is not done well. Next, let's talk about the pasting skills of fried meat segments.

1. First select a piece of pure lean tenderloin, cut into pieces, put the meat in a small pot, add half a spoonful of salt, half a spoonful of soy sauce, one spoonful of cooking wine, a proper amount of cumin powder and spiced powder, stir well, and marinate the meat for 20 minutes.

2, making batter, it is best to mix flour and starch when frying meat, put more flour and a small amount of starch, then beat an egg, add the right amount of water, stir into a paste, the paste should be moderate, too thick meat is not cooked, too thin to hang.

3.20 minutes later, take out the meat, pour the batter into the meat, stir evenly with chopsticks, and add a little salt.

4. Pour sunflower seed oil into the pot. When the oil is hot, cut the meat into pieces, fry until the surface is golden, and take it out. Then pour the meat on high fire, fry it until it turns black, and then turn off the fire and take it out. Sprinkle with cooked sesame seeds.

Patch skills of fried meat slices: when frying meat slices, patch is the most important. In fact, it is mainly the choice of starch that sticks. It is best to mix flour and starch when frying meat slices. Put more flour and less starch, then add an egg and stir it into a paste. The paste should be moderate. Too thick meat is not cooked, and too thin meat is not good to hang.