Pot-wrapped meat has always been a very popular local food in Sichuan. In rural areas, this kind of food is definitely indispensable when holding banquets. Usually, our fried crispy meat can not only be eaten directly, but also be used for making soup and cooking, so that the soup tastes more fragrant and the fried dishes taste better. The practice of crispy meat is just to cut the meat into small pieces, which is similar. Let's share with you the delicious method of crispy meat. If you like it, you can collect it and try it. It will definitely make you forget it.
Crisp flesh
Ingredients: pork belly 1 piece, 2 eggs, dried pepper 1 piece, ginger 1 piece, a little pepper, cooking wine 1 spoon, 3 tablespoons starch, flour 1 spoon, salt and edible oil.
Second, the practice of small crispy meat:
1. Prepare all the ingredients, clean the pork belly, peel it, and then cut the pork belly into small thick strips to make each piece of meat fat and thin, so that the fried crispy meat will taste better. Prepare a handful of dried Zanthoxylum bungeanum, chop it with a knife. First, put half of Zanthoxylum bungeanum in pork belly strips, then add 1 tbsp salt, a little pepper, chop some Jiang Mo, and then add 1 tbsp cooking wine, grab it by hand and mix it evenly, and leave it for 10 minute to taste.
2. Take a bowl, add 3 tablespoons of starch, then add 1 tablespoon of flour, add a little salt and a little pepper. Take another bowl, beat two eggs into the bowl, first stir them with chopsticks, then pour them into the starch, and stir them evenly with chopsticks until there are no particles and they become a uniform paste.
3. Pour the remaining chopped pepper into the batter and stir well. Then pour the batter into the marinated pork belly strips and stir evenly with chopsticks, so that each pork belly is evenly wrapped with a layer of paste. This is the key step to make the crispy meat crisp, but don't be sloppy.
4. Take a pot, put enough cooking oil in it, and wait until the oil temperature is 50% hot, that is, when chopsticks are put in, they can bubble quickly. Put the pork belly strips one by one, and the pork belly strips will float quickly, so that the oil temperature can make the fried crispy meat crisp and not greasy. When the meat strips are put into the pot, they should be slightly separated to avoid sticking together. Fry slowly on low heat, about 5 minutes, until the meat strips are set and the color turns golden yellow, and then you can control the oil and take it out of the pot for later use.
5. Raise the oil temperature a little. When it is almost 70% hot, we will pour in the crispy meat and fry it again. The purpose of re-frying is to make crispy meat more crisp. When the color of crispy meat turns dark yellow, you can control the oil and take it out of the pot. Even if you don't need to put any seasoning, just eat it like this, and the crispy meat tastes particularly delicious. If you like spicy food, you can put some Chili noodles on it, or sprinkle some cumin powder, which is delicious.
Tip: That's it for the Sichuan-style pot-wrapped meat that I shared with you today. It's very simple. Before frying the crispy meat, you must mix the starch paste and fry it with flour, which will be more crisp. This is the key to making crispy meat more delicious. Don't forget. Every time, I will fry more. If I can't finish eating them, I will put them in a fresh-keeping box and put them in the refrigerator. If I can finish them in the last week, I can also put them in the refrigerator. When cooking soup, especially leaf soup, put some crispy meat in it, and the soup will taste better.