material

500 grams flour

Eggs 10

50 grams of suet

3 grams of salt

The practice of frying meat in Pingjiang

Chopsticks or fat, 500 grams of flour and ten eggs.

All the materials are put into a large basin and stirred evenly with chopsticks.

Be sure to stir more, this white flour should be completely free.

In this case, stir it evenly, then cover it with plastic wrap and let it stand for three to four hours. The lower the temperature, the longer it takes.

Add a lot of oil and heat. When the oil temperature comes up, turn it to a small fire. Scoop hot oil with a dry spoon without water, leaving a little oil. Then scoop the batter and fry it in the oil pan. Remember to fry at low temperature, otherwise the outside will be burnt and the inside will not be ready. Don't ask me how I know.

Low heat and low oil temperature, fry patiently until golden brown. The standard to test whether it is possible can be poked with chopsticks. Chopsticks are dry, so it's good that they don't touch any batter.

After frying, all the fat in the fried meat was fried, so there was a honeycomb inside. This is an excellent fried meat. It's crisp outside and elastic inside.

Just fried very crisp, cold, usually cut into pieces and steamed. Or slice it and put it in a hot pot. Everything is great! It won't rot if cooked for a long time, and the soup tastes delicious.