Crispy meat is a special food, which is made of pork belly, starch powder and eggs. Its characteristics are crisp outside and tender inside, fat but not greasy. There are many ways to eat crispy meat, which can be stewed in soup or eaten directly, and can also be used for cooking, all of which are quite delicious and delicious. However, the crisp meat sold in supermarkets has long lost its original cool taste. The taste requirement of crisp meat is that there is less meat in many aspects, not more noodles and less meat today, so there is no taste at that time. For some diners, delicious crispy meat is irreplaceable. But for the kitchen white, he can't cook crispy meat and can't grasp the correct method. Today, I will share with you the appropriate method of crispy meat. In fact, it is not complicated to make crispy meat, just master the method of mixing flour paste for frying. Choose reasonable materials, and you can make crispy meat with good quality and crisp taste at home.

prepare food for crispy meat in advance: 3g of pork belly, 2g of sweet potato powder, 1 raw egg, 1 section of shallot, 1 small piece of ginger, 1g of thirteen spices, 3g of salt, 15g of rice wine, 1g of soy sauce, 1g of soy sauce, and appropriate vegetable oil.

operation flow:. cut the prepared pork belly into thick slices, then cut it into sections and put it into a bowl for emergency. It is best to choose pork belly for making here, so that it is not easy to get tired after eating. Ginger is chopped and chopped into diced pieces, and shallots are cut into pieces and put into a bowl full of meat for emergency. Add two spoonfuls of cooking wine to remove the fishy smell, take 1 grams of soy sauce, about two spoonfuls, 3 grams of salt and 1 gram of thirteen spices, grab them by hand, weigh them evenly, and marinate for 3 minutes. When mixing flour paste and frying crispy meat, cassava starch should be selected, so as to make crispy meat more crisp, which is also an important step in frying crispy meat. Because cassava starch is more viscous than wheat flour, it is easier to put on the surface of meat. Beat an egg into cassava starch, add a small spoon of cold water and mix well. The skill of distinguishing the blending of flour paste depends on whether the flour paste can be flocculent.

put the marinated meat pieces into the batter, grab and mix well, and weigh them for reservation. Boil the wok, put in the appropriate wide oil, and put the meat pieces at a temperature of 6% heat. The meat pieces must be placed one by one, which can avoid sticking. After the meat pieces float up, stir them and fry them for the first time. When the surface changes slightly, Huang Shi can catch them to control oil and replenish water. Then put it in the pot and fry it for the second time, so as to ensure that the meat pieces are full and crisp. Frying for the second time can also release the unnecessary oil in the crispy meat, so that the taste will not be greasy. The crispy skin made in that way is crispy and delicious. Good friends who like to eat Chili peppers can sprinkle a small amount of Chili powder on the surface, which will make them more delicious. Good friends who don't like Chili peppers can sprinkle a layer of spicy on them.