Fried crispy meat is crispy, that is, it can be directly fried and eaten, and can also be used to make casserole, stew vegetables and rinse hot pot after cooling ... But when we make casserole or braised vegetables, we will always encounter a problem, that is, crispy meat is often easy to cook and paste, which greatly affects the beauty and taste of dishes.
In fact, it is very simple to keep crisp meat from coming off. As long as the correct proportion of paste mixing is mastered, the fried crispy meat will not only lose its paste, but also will not become soft after cooling.
Ingredients required: pork belly 1, 2 eggs, appropriate amount of sweet potato starch, appropriate amount of flour, a handful of pepper 1, a little salt and a little soy sauce.
Operating steps: 1. Many people will use tenderloin to make crispy pork, but I suggest you choose thinner pork belly, because pork belly is fat and thin, which tastes more fragrant than tenderloin and more crisp and tender.
2. First cut the prepared pork belly into thick slices, then cut it into wide strips with a knife and put it in an empty bowl for later use.
3, pepper is the soul of crispy meat, fried crispy meat is delicious, pepper is very important, so you must not save trouble to buy ready-made pepper powder, just fry it in the pot. Wash the pot on the fire, add a handful of dried peppers, stir-fry with low heat until the peppers are fried thoroughly and fragrant. In the process of frying, we must pay attention to the whole process of small fire, not in a hurry, otherwise it is easy to fry the pepper.
4. Pour the fried pepper into the garlic mortar and crush it. You don't have to grind the pepper too finely. If it is thicker, it will make the pepper granular and taste more fragrant.
5. Put half of pepper into the meat, then add a little salt and a little soy sauce, stir well, and let it stand for 15 minutes to make it marinate.
6. Let's marinate the meat and stir the dough. Prepare an empty pot, put flour and sweet potato starch into the pot according to the ratio of 2: 1, then beat in 2 eggs, add the remaining chopped peppers and a little salt, and then put on disposable gloves to catch them evenly.
7, the batter must be carefully stirred evenly, the thickness should be moderate, the thick paste is too thick, and the fried crispy meat is easy to collapse, not crisp at all; Not too thin, or the crispy meat will dry and harden. The prepared batter can be dipped with a spoon, and when you see that the batter drips gently in a wiredrawing shape, you can hang the batter in this state, and the batter will be evenly wrapped and will not be scattered in the oil pan.
8. Pour the marinated meat into the prepared batter and stir again until each piece of meat is evenly covered with a thick layer of paste.
9. Turn on the big fire, pour the wide oil into the wok, turn on the big fire, heat the oil to 50% heat, and then turn to medium and small fire to start cutting meat slices. Be careful to go underground one by one, otherwise it will be easy to mix together. If there is a lot of meat, you can't fry it all at once. You can divide it into several pots. Fry until both sides are slightly yellow, and then take out the oil control.
If you don't know what the 50% oil temperature is, you can put a chopstick in the oil pan and see the dense small bubbles around the chopsticks. At this point, the oil temperature is 50% hot.
10, fried crispy meat, if it is used for stewing or steaming, boiling and other reprocessing, can be put into a fresh-keeping box for refrigeration. If it is dry-fried, it needs to be fried again. Heat the oil in the pan to 70% heat, add the fried crispy meat and fry until the color becomes dark and golden yellow. Take out the oil and eat it directly.
How to judge the temperature of 70% hot oil? When you observe the surface of the oil pan, a small amount of white smoke will appear. When you insert a chopstick and see strong and dense bubbles around it, the oil temperature is 70% hot.
The crispy meat fried in this way is crispy outside and crispy inside. Even if it is cooled, it will not become soft and hard, and it will be crispy directly. After cooling, you can also make stews, boil casseroles and rinse hot pots. Friends who have learned can try it when cooking New Year's Eve!