The flour used to make crispy meat is starch. Crispy meat is a special traditional snack, which tastes crisp and delicious, fat but not greasy. It is mainly made of pork belly, but it is not suitable for eating during weight loss because it needs to be fried and has high calories.

The biggest feature of crispy pork is that pork belly is covered with a layer of powder. If flour is used alone, the fried crispy meat will be hard and affect the taste. If you only add starch, the cooking is not easy to control, and it is easy to make the crispy meat stick together. If it is the first time to cook crispy meat, it is best to use starch and flour together.

Method for making crispy meat:

Choose a piece of pork belly or tenderloin, wash and peel the meat and cut it into small strips. You need to use small strips to make crispy meat, but you can't cut it too big. Put the cut strips into a basin, add 2-3 eggs, and stir well to make the strips stick to the egg liquid evenly.

Then add a proper amount of cooking wine, soy sauce, sugar, salt and pepper, stir evenly and marinate for about 20 minutes, prepare flour and starch according to the ratio of 1:2, and add two spoonfuls of edible oil and stir evenly.

Pour an appropriate amount of cooking oil into the pot. When the oil is heated to about 80 degrees, the marinated meat strips are dipped in starch, so that the surface of the meat strips is covered with flour, and then fried in an oil pan. Turn off the fire when frying to avoid sticking or burning the pan.

Put the meat strips into the oil pan one by one, or they will stick together easily. After frying the meat strips until golden brown, remove and drain the oil. After frying all the meat strips, heat the meat strips with hot oil to ensure the crispy taste of the meat.