Crispy meat is a common delicacy all over the country. It is fried with pork as the main ingredient, golden in appearance, crisp outside and tender inside, and very refreshing. The two key steps of frying crispy meat are hanging paste and frying. Sweet potato starch and wheat flour are mixed according to the ratio of 2: 1, and appropriate amount of water is added, so that the paste can not be too thin or too dry. The frying process needs to keep the oil temperature at 3% and 4% heat. Let's share with you how to make fried crispy meat.

1. Select and make meat slices. It's best to choose fine pork belly for fried crispy meat. Fine pork belly fried with fat and thin tastes very fresh and tender, and of course it can also be replaced with ordinary pork belly and pointed meat. First of all, remove the pork slices of pork belly. Here, it should be noted that the crispy pork should never be fried with pork belly with skin. The pigskin is easy to fry in the oil pan, and the taste is hard. Then cut the pork belly into thin strips with uniform size for later use.

second, the curing of meat strips. Peel the ginger and clean it. Cut the ginger into powder with a knife. You can also use a meat grinder here. Stir the minced ginger and pork belly evenly, add a proper amount of cooking wine to remove the fishy smell, adjust the freshness with soy sauce, season with thirteen spices and salt, and finally improve the taste of pork belly with eggs. Mix all the seasonings and meat evenly and marinate for about fifteen minutes.

third, prepare the batter. Take a clean and waterless basin, according to the amount of pork belly, pour in sweet potato starch and wheat flour, the ratio of sweet potato starch to flour is 2: 1, add appropriate amount of water, and stir evenly by hand. Here, it is necessary to pay attention to the fact that the batter cannot be modulated too thinly, otherwise it is difficult to hang the batter on the meat; The batter is too thick, the batter on the surface of pork belly is too thick, and the fried taste is not good. Pour the marinated meat into the batter, stir it thoroughly and evenly, so that each piece of meat is evenly hung with paste. It is very important to fry the crispy meat and hang it.

fourth, fry the crispy meat. Add enough cooking oil into the hot pot. When the oil temperature in the pot reaches 4%, put pork belly strips into the pot one by one. After all the dishes are placed, reduce the oil temperature to 3% and fry slowly for five minutes until the surface is golden yellow. Take it out directly after frying, and reheat the oil to 4% heat until it is completely fried.