The calories (calculated by100g of edible parts) of small crispy meat are 336 calories (1405 kilojoules). The main material of crispy meat is pork, and generally crispy meat is fried food, so it can't be eaten often.

When frying crispy meat, starch should be used for sizing, because starch can be firmly adsorbed on pork, and starch can also reduce the loss of water inside pork, so that fried crispy meat tastes cold inside, crisp outside and not easy to stick to the pot.

Pay attention to skills when frying crispy meat:

1, the choice of meat quality: the first step in frying crispy meat is definitely to buy meat first. When we go to supermarkets and vegetable markets to buy meat, the meat we usually buy when we buy food and cook is basically pork belly. It is very delicious to choose a thinner one to fry, but if you want to make crispy meat, you must choose the meat with a sharp pig's ass, because there is fat and thin, and the distribution is very uniform.

2, to choose flour and starch together, see them put in a ratio of one to one, in order to make its finished product more soft, it is necessary to put egg liquid in it, which will be very soft. You can also put a little beer in it, so that the fried crispy meat won't smell bad.

3. The oil temperature required for frying crispy meat is very important. Generally, the oil temperature must be raised to 70% to 80% heat, and then the meat can be put in, and it is not misplaced. We need to put them in the pot one by one, so that they will be fried very evenly.