Is the crispy meat lean or fat?
Small crispy meat is generally made of pork belly or pork tenderloin. There are both fat meat and lean meat, depending on how fat and thin you like, but it can't be too thin, otherwise the taste will be very firewood. To make crispy pork, first slice the pork, marinate it with salt, soy sauce, cooking wine, pepper, flour and starch, then mix the eggs, starch, flour, salt and beer to make the pork paste, and finally fry the pork in a frying pan, take it out and drain it until it is golden yellow, and fry it again quickly.
Can pork hind legs be fried with crispy meat?
You can use pig hind leg meat, which is rich in lean meat and suitable for those who like thin taste.
Pork belly is most suitable for making crispy pork, and the better the pork belly, the more delicious it is. Because the pork belly is fat and thin, and the proportion is very balanced, the crispy meat fried with this meat will be tender and juicy. And the fat part of pork belly is not as greasy as other parts, so it won't be greasy to eat. But the crispy meat made entirely of lean meat tastes dry and firewood, because lean meat has no juice.
Flour or starch for crispy meat?
It's best to use starch, because starch is sticky and easier to stick to the surface of meat, so the fried meat will be more crisp. Sweet potato starch is more recommended.
Soak the sweet potato starch with a little warm water first, then pour in the onion Jiang Shui, not too much, let go and soak for about 20 minutes. Soak the sweet potato powder into a thick paste, then pour it into the marinated meat slices, stir and mix evenly, then add a small amount of flour (flour can increase swelling, but not too much), add 2 grams and pour in baking powder and egg liquid. After mixing well, add a little cooking oil (to make the batter more crisp and the meat slices smoother), and finally drop a few drops of white vinegar (to increase the crispy taste).
How to make crispy meat?
1, wash the pork belly and drain the water. Peel and cut into thick slices for later use. Wash the onion and cut it into sections for later use. Put the chopped pork belly into a bowl.
2. Add chopped green onion, salt, sugar, dried starch, cooking wine and light soy sauce, then knock in an egg, stir and marinate for more than ten minutes, heat the pan and pour in oil until the oil is 60% to 70%. Put the marinated pork belly slices in the oil pan and fry until golden brown.
3. When the oil temperature in the pot rises to 80% again, add the fried Wanghua pork slices, fry them again, put them on a plate, and sprinkle with Chili powder to serve.