When I was a child, adults always fried a large pot of crispy meat, which has almost become a traditional item in every family's Spring Festival dinner in Sichuan and Chongqing.

While crouching in front of the kitchen, playing with artillery while waiting to eat the freshly fried crispy meat, it has become a deep childhood memory of many descendants after the 197s and 198s.

In Chongqing, crispy meat can be eaten directly, or used for cooking, such as crispy soup of agaric, such as braised Sam Sun, and so on. Generally speaking, however, crispy meat is cooked by every household during the Chinese New Year. In fact, crispy meat is rarely cooked on weekdays.

In fact, crispy meat has been quiet for a while in Chongqing. I don't know when it started. With the introduction of a plate of crispy meat as a snack before meals in various hot pot restaurants, the spring of crispy meat really ushered in.

Now, if there is a hot pot restaurant, if it tastes ordinary but can fry a pot of crispy meat with overbearing taste, it will also attract a large number of fans to join us.

Crispy meat is delicious mainly because it is hot. A good crisp meat must be eaten while it is hot. Only in this way will it be refreshing. A piece of fat but not greasy, hot crisp meat, wrapped in pepper, will burst in the mouth, and the crisp and tender taste on the outside has a strong meat flavor, which makes people want to stop.

you must use the whole pepper to fry crispy meat. With pepper noodles, when the oil temperature is high, it will fry, and the hemp taste of pepper will evaporate. With whole pepper, the fragrant hemp taste will last longer, and the taste of crispy meat will be more authentic.

As for what kind of meat is the best for frying crispy meat, it depends on your preference. Generally speaking, the meat that is too thin will appear dry and hard when fried. If you prefer the crispy outside and tender inside, you can choose a slightly fatter pork to cook.

Most people will choose eyebrow meat or tenderloin to make crispy fried meat, but I have always felt that eyebrow meat is fresh and tender, but after all, it is mostly lean meat, especially to test your ability to control the heat during frying, and it will easily be fried. Therefore, I have always suggested that the thin, fat and little third-line meat should be peeled and sliced to make crispy meat.

Peel the third-line meat and cut it into pieces with a thickness of 5MM and a length of 1CM. Add ginger foam, a lot of pepper (whole), cooking wine, a little salt and chicken essence, and mix well for more than 1 minutes. Beat in two eggs, then add sweet potato powder and raw flour, and add a little water depending on the pulp wrapping degree of the pieces. Here's a trick. Fry? Bubble hoo? The secret of crispy and delicious crispy meat is to add a little sugar and white wine, just a little.

after hanging the pulp, you can basically fry it. Generally speaking, you should fry it twice. When the rapeseed oil is 8% hot in a hot pot, fry it quickly and set it, and then turn to low heat and fry it slowly until it is golden in color and crisp and tender on the outside. Only at this level can you have the feeling of delicious and delicious meat.

Crispy meat is also one of the must-order snacks in hot pot restaurants.