Tip 1: Choose the right ingredients. You can't cook this dish with lean meat, but with pork belly. Why? Because lean meat fried dry wood, but also easy to plug teeth, where delicious ah! This is fried crispy meat, not "dry fried fillet"! After the pork belly is fried, it looks crisp and fragrant, and the inside is full of gravy. You can't help eating a few pieces before steaming.
Tip 2: If the proportion of batter is only small crispy meat, then mixing batter is one of the keys, which determines the crispness. Some people only use starch to make it, or add a little baking powder, which is actually wrong. Baking powder is only fluffy, but not crisp. The correct way is to use two kinds of powder, and two groups of ratios are recommended here.
First, the ratio of flour and starch is 2:1,so it can't be made into1:1,or there is more starch than flour, otherwise it will become a soft fried paste, which is not crisp when fried.
Second, the ratio of sweet potato flour to flour is1:1,or it doesn't matter if there is more sweet potato flour. This method is better than the above. The sweet potato powder has high viscosity, so it is not only crisp, but also tough. The key is delicious!
Tip 3: When frying in the pan, the oil temperature should be moderate and not too high, otherwise the meat strips (slices) are not fried inside and the appearance is burnt. When the oil temperature becomes hot, you should put in the meat slices, fry them on low heat for 5 minutes, then take them out, raise the oil temperature to 70% heat again, and fry them for almost 30 seconds, so that the fried crispy meat is crunchy! It doesn't soften when it's cold.
Tip 4: Ginger onion, star anise, fragrant leaves and cinnamon are commonly used to prepare marinated soup, and then stir-fry and add appropriate amount of water. If conditions permit, chicken soup or bone soup is used instead of water, and the effect is even better! Then release the soy sauce, chicken essence, a little sugar and pepper to taste, boil it and pour it into a plate with crispy meat. Finally, steam for at least 40 minutes, and the finished product will be tasty and soft and not greasy! Ok, let's introduce the specific method.
Steamed bowl with crispy meat Ingredients: half a catty of pork belly.
Ingredients: ginger onion, star anise 1 piece, 3 pieces of fragrant leaves, a small piece of cinnamon, 2 eggs, 60 grams of sweet potato powder and 40 grams of flour.
Seasoning: salt, chicken essence, pepper, cooking wine, soy sauce, pepper powder and sugar.
-the production process-
1, pork belly must be peeled, otherwise it will bite when fried! Then cut it into strips, or slice it.
2. Put pepper powder into the meat strips. The traditional practice is to put pepper granules, but personally feel that eating is too hemp, so I changed it to pepper powder, and put half a tablespoon without much. Then put some pepper and cooking wine to remove the fishy smell, 2 grams of salt to adjust the bottom flavor, a little soy sauce to enhance the fragrance and color, grab and mix evenly, and marinate for a while.
3. Put sweet potato powder and flour in an empty bowl, beat in two eggs, stir until the batter is invisible, and the effect is thicker and more delicate. Note, you don't need to add water, otherwise it's too thin to wrap the batter, and it won't be crisp when fried. According to100g of flour, add 2 eggs, that is, the ratio of flour to eggs is1:1).
4. Put the meat strips into the batter and mix them evenly with chopsticks. No, it is necessary to use your hands to make them fully mixed.
5. Boil the oil from the pan, raise the oil temperature to 50% heat, then put in the sized meat strips in turn, fry them until they are slightly yellow and remove them for use. Raise the oil temperature to 70% heat again, add the crispy meat and fry until golden, and take out the oil control. (Note that the meat strips should be put in turn, and you can't say that all of them are poured into the oil pan, otherwise they will all stick together! Secondly, when the meat strips are finished, the oil temperature will drop a little. At this time, it is necessary to turn to medium fire to raise the oil temperature, and then turn it down and let it soak, so as to achieve uniform heating inside and outside. Finally, be sure to fry it again, so that the small crispy meat is qualified, which is the key point of not being soft for a long time.
6, small crispy meat set aside. Then take a pot and heat it, put less oil, add ginger and onion, star anise, fragrant leaves and cinnamon, stir-fry until fragrant, then pour in a proper amount of water, add chicken essence, soy sauce and white sugar to taste, and boil over high fire and stir well.
7. Pour the marinated soup into a dish with crispy meat.
8. After the water is boiled, put it into a small crispy meat steaming bowl, and turn the top cover into a medium and small fire for 40 minutes. —— (Note that the marinated soup must not be covered with crispy meat, and secondly, the steaming time should be sufficient, and the cover should not be uncovered in the middle)
9. Sprinkle coriander powder on the pan, or garnish with chopped green onion.