One of my favorite dishes when I was a child was small crispy pork. Every time during the holidays, adults would fry it in a pot. When the adults were not paying attention, they would pick up a piece of crispy pork with their hands and eat it before chewing it. I was full, and my mouth was full of the smell of meat, still staring at the fried food in the pot. Small crispy pork is mostly fried pork delicacies. It is crispy and delicious. You can fry one basket at a time and put it in hot pot, steam bowl, or stew. Today I will share with you the crispy pork fried with beef. It is crispy on the outside and crispy on the inside. Tender and crunchy in one bite.

There are many ways to make fried crispy pork. I think the simpler the seasoning, the better it can highlight the aroma of the meat and the crispiness of the skin. So I use beef to make short crispy pork. I only add homemade Sichuan peppercorns and pepper. powder, other seasonings can be ignored. Sichuan peppercorns must be fried and then crushed. The taste is intoxicating and the aroma is strong, which perfectly brings out the aroma of beef. Marinate with green onion, ginger and white wine, and the beef is tender and delicious. The batter for the crispy pork buns is mixed with flour and starch. It won't splash or absorb oil when fried. It won't feel greasy when you eat it. Your mouth will water when you see this, so hurry up and make it.

Main ingredients: 350 grams of beef tenderloin, appropriate amount of onion and ginger, a little white wine, appropriate amount of salt, appropriate amount of pepper, appropriate amount of Sichuan peppercorns, 100 grams of flour, 40 grams of sweet potato starch, a small spoonful of baking powder or baking powder , 300 grams of water and 200 grams of oil.

Detailed method

1. First prepare 350 grams of beef tenderloin. Choosing meat is very important when making short-flavored pork. Use the tenderest meat on the cow so that it does not taste too bad. , if it cannot be bitten, put it in cold water to soak the bleeding water, and then drain the water.

2. Cut the beef into slices. When cutting, pay attention to the grain of the beef. Cut against the tissue of the beef, so that it will cook more easily. Pat the thick slices with the back of the knife a few times to break them. The structure of the beef is loosened, so that the marinated meat is flavorful and the meat tastes tender.

3. Cut the beef slices into thick strips and put them into a bowl. This kind of beef has the best taste, is not burnt, and is easy to cook.

4. At this time, we add shredded green onion, shredded ginger, 2 spoons of light soy sauce, a little white wine, and then pour in a spoonful of cooking oil. Adding cooking oil can lock in the moisture of the beef, making it taste tender and refreshing. The next step is very important, and it is also the key to delicious crispy meat. Put the Sichuan peppercorns into the pot and stir-fry over low heat until fragrant, then crush it on the chopping board and sprinkle it into the beef.

5. Add a little pepper and mix the seasoning evenly with your hands. The beef will absorb the aroma of the seasoning. Add a little less salt, cover and marinate for 10 minutes.

6. Next we start to mix the batter. This step is also very critical. It determines whether the meat is crispy or not. Put 125 grams of flour into a basin, and then add 40 grams of sweet potato starch. Add a small spoonful of baking powder or baking powder, 300 grams of water, and 200 grams of oil to make a thin batter. Add a handful of coriander to enhance flavor, salt, and peppercorns. Stir evenly, and pour in the marinated beef. , each piece of beef is coated with batter, this is the batter.

7. Next we start frying the meat. Pour oil into the pot and heat the oil until it is 70% hot. When the chopsticks are put down, dense bubbles will appear.

8. Use chopsticks to put the beef strips into the oil pan one by one, and fry slowly over medium heat. Do not stir the beef when it is put in. Turn it over after it is set, and fry until the beef floats slowly. Slowly turn yellow, pick it up to control oil.

9. If you want to eat it crispier, fry it again. Take out all the beef in the pot. When the oil temperature rises, pour the beef in. Fry it quickly for about 15 seconds and then take it out. In this way, our The crispy meat is ready.

Remove the fried crispy pork, control the oil, and put it into a plate before you eat. Wow, it’s so fragrant. The whole house is filled with fragrance. Freshly fried crispy pork is the most delicious. Put it in It can be eaten cold, stewed, or cooked in hot pot. If you like it, save it and try it.

Xiaoqi said:

The secret to the deliciousness of the short crispy pork is to use freshly ground Sichuan peppercorns. Dahongpao Sichuan peppercorns are the most fragrant and are freshly ground when frying.

Adding baking powder to the batter will make the skin frothy, making it crispier.