When I was a kid, when my mother would fry crispy pork during the Chinese New Year, I would always grab a handful while it was still hot and get a crunchy bite. The deliciousness was so unforgettable.

The Chinese New Year is coming soon, and friends in the north are preparing to fry crispy pork. Since crispy pork can be made in large quantities in advance, it is easy to store and convenient to eat.

Eat it hot when freshly fried, and it tastes great when dipped in salt and pepper.

The preserved crispy meat can be used to make steamed crispy pork, stewed crispy pork, hot pot, etc. It has a tender and smooth texture, is crispy and delicious, and is fat but not greasy.

Crispy pork is a traditional famous dish in China. It is crispy, delicious, fat but not greasy. It is made in all regions of the country, such as Shandong, Sichuan, Shanxi and most parts of the north.

Many people have eaten crispy pork, but do you know the origin of crispy pork?

Crispy pork was first discovered in Macun District, Jiaozuo, Henan.

There is a folk legend that at the end of the Shang Dynasty, King Zhou was mediocre and immoral. Su Daji was bewitching and confusing the public, and he was confusing both inside and outside the court. The ministers were very afraid of Su Daji, lest they could not avoid him.

One autumn, King Zhou and Su Daji were hunting in the area of ??Nanyang City (today's Anyangcheng Village, Macun District), but they didn't shoot any prey. The group of people rushed into a farmer's house and forced the peasant woman to bring food and drink from the house.

After eating and drinking, King Zhou and Daji walked away.

The peasant woman was very angry and chopped up a piece of pork with a knife to relieve her hatred.

The husband felt very distressed when he saw the minced meat, so he wrapped the minced meat in flour and fried it.

The couple still couldn't resolve their hatred, so they put the fried meat in the steamer and steamed it again to calm down.

But there was too much meat and they couldn't eat it, so the couple gave the meat to the villagers. The villagers said this meat was so delicious, what kind of meat was it?

The peasant woman said, "Su Daji meat!" Later, various dynasties changed, but this delicacy "Dasu meat" (big crispy meat) has been passed down and has endured for a long time.

There are many ways to make fried crispy pork across the country, but there are a few ingredients that are must-haves, namely white wine and pepper noodles.

Some people use flour to make the paste, and some use starch. Later, chefs discovered that mixing flour and starch has a better crispy effect. You can also add a little baking powder, which will not become damp for a long time. Friends who like it can try it.

Let’s take a look at the recipe of fried crispy pork shared by a five-star chef. When frying crispy pork, the batter is the key, white wine is very important, and peppercorns are the soul. This is the authentic way. Friends who like it can try it.

Ingredients: appropriate amount of pork (pork belly is best), scallions, ginger, 2 eggs, flour, starch Seasonings: salt, sugar, white wine, chicken essence, pepper, Sichuan pepper powder Detailed steps one: To make crispy pork, it is best to choose pork belly.

After frying, the crispy meat tastes not dull, fat but not greasy, and tastes particularly fragrant.

Pure lean pork does not taste good, and when steaming and stewing crispy pork, the taste is not very ideal.

Step 2: Soak the pork belly in rice washing water for a while, wash it with clean water, and then cut it into slightly thick slices, about 0.5 cm.

It can also be cut into long strips, depending on personal habits.

Step 3: Put the cut pork belly slices into a basin, add high-strength white wine, salt, a little sugar, green onion slices, and ginger slices, mix well and marinate for half an hour.

Adding high-strength white wine can remove the fishy smell of the pork and increase its aroma, making the fried meat even crispier. If you don't want to add white wine, you can also add a little baking powder to achieve a crispy effect.

Step 4: Start mixing two eggs, an appropriate amount of flour, starch (3:1), pepper noodles, pepper, chicken essence, and salt. Use your hands to make a thick yogurt shape. Too thin or too thick will affect the crispiness of the meat.

Effect.

Sichuan peppercorns are the soul of fried pork and are very important.

The best way is to fry the peppercorns yourself, stir-fry until fragrant and then chop them into noodles on the chopping board, which will make them more delicious.

Step 5: Remove the onion and ginger from the marinated pork belly, put it into the prepared paste, add a little cooking oil, and mix evenly. The purpose of adding oil can better seal the water and prevent the water from evaporating and the paste will dry out.

And it’s not easy to stick when you put it in the pot.

Step 6: Heat the oil in a pan. The oil temperature is 50%. Use chopsticks to add the crispy meat piece by piece to the pan. Keep the oil temperature at 50% and fry for 3-5 minutes. Turn frequently to heat the meat slices evenly. Remove and drain the oil after setting.

Step 7: Wait until the oil temperature in the pot rises to 60%, then add the crispy meat and fry again for 30 seconds. This will make the crispy meat more crispy and force out the excess fat, so that it can be eaten after draining the oil.

1. The best choice for pork is pork belly, which is fat and lean, fat but not greasy.

2. Add high-strength liquor to remove fishy smell and increase aroma, the effect will be better.

3. The ratio of flour to starch is 3:1.