material
Pork, eggs, seasoning: pepper, starch, flour, cooking wine, salt.
working methods
1. Wash the pork, cut it into pieces with uniform thickness, and marinate it with cooking wine and salt for half an hour.
2. Mix starch, eggs, flour, salt, prickly ash granules and purified water into paste, and put the pickled pork slices into the paste and mix well.
3. Heat the oil pan to 80% heat, add the hung pork slices and fry until golden brown. Fry the skin with high fire first, and then fry it with low fire until both sides are golden.
skill
1, don't like lean meat, use pork belly.
2. Some practices introduce that the meat is washed, dried and sliced directly into paste, but I like to marinate it first, which makes it more delicious.
3. I used more flour in my batter. I like to wrap it thick and eat half meat and half noodles. I'm afraid of getting fat by eating too much meat.
4. When the sliced meat is put into the oil pan, use chopsticks to spread the sliced meat, otherwise it will become a ball and cannot be fried thoroughly.
Practice 2, small crispy meat
material
300g of pork (at the tip of the back buttock), 3 eggs, 45ml of water starch, 0/0g of salt/kloc, 30ml of beer, 2 onions, 5 slices of ginger, 2 pieces of star anise, 0/piece of cinnamon/kloc, 8ml of soy sauce 1 5ml, 8g of sugar and 3g of white pepper.
working methods
1. Wash the pork and cut it into 3cm long pieces. The thickness of meat pieces should not exceed 1 cm. Add 5g of salt, grab it evenly by hand, and marinate for 10 minute. Put the eggs in a bowl and break them up;
2. Heat the oil pan to 40% heat on medium fire, put the cut pork into the egg liquid, and evenly coat it with a layer of egg liquid;
3. Then put the wrapped pork into the oil pan in turn, fry it slowly with low fire until the surface turns yellow, and then take it out;
After all the meat is fried, heat the oil in the pot to 70% heat with high fire. After the oil smoke rises in the pot, add the crispy meat that has been fried before, fry it again, and take it out when the surface turns brown;
There is no need to add oil to the pot. Add fried crispy meat, add onion, ginger, star anise, cinnamon, soy sauce, sugar and salt in turn, and add broth (or clear water) until the meat is less than 1/2. Boil the soup with strong fire, cover the pot and simmer for half an hour until the crispy meat is soft and rotten and the soup becomes thick. After the pot.
skill
On the meat quality, it is suggested to choose the rear hip tip, the ratio of fat to thin is fat 3, and thin 7 is the best; When cooking crispy fried series dishes, beer can be added to the batter, which can not only remove the fishy smell, but also make the food more delicious, such as fried lotus root boxes, tomato boxes, fried pork chops and so on. This taste is very unusual. You can try it next time. In addition, the egg yolk left in West Point can also be used as batter besides scrambled eggs, such as fried steamed bread and spring fish, which are good and avoid waste; When our family cooks crispy meat, it is customary to stew it with pea tips, green bamboo shoots, mushrooms and winter bamboo shoots. It is nutritious and tastes good, and other vegetables can be added according to your own taste. A steaming pot must be delicious.