Fried crispy meat, the most primitive and natural food, has become the new favorite snack of some hot pot restaurants. Small crispy meat is usually eaten dry first and then rinsed. Generally, pork is used as the raw material for fried crispy meat, which is changed in knives, seasoned and gelatinized, and then fried with edible oil at high temperature, so that the water on the surface of the paste quickly evaporates and forms a hard shell. The caramelization reaction on the surface of the sauce and the denaturation of protein produced golden yellow and oily fragrance, which kept the nutritional components of the meat to the maximum extent.

It can not only sterilize pork at high temperature, but also preserve it for a long time. The finished product requirements of fried crispy meat: crispy outside and tender inside, fresh and delicious. For a good fried crispy meat, we feel that we should pay attention to every link from the selection of raw materials, cutting and blending to pickling and frying. Seemingly simple on the surface, it actually contains many skills.