material

Pork, eggs, seasoning: pepper, starch, flour, cooking wine, salt.

method of work

1 Wash the pork, cut into pieces with uniform thickness, and marinate with cooking wine and salt for half an hour.

2. Mix the starch with eggs, flour, salt, pepper granules and purified water to make a paste, and put the salted pork slices into the paste and mix well.

3. Heat the oil pan to 80% heat, add the pork slices that are hung evenly and fry until golden. First fry the skin with high fire, and then fry it with low fire until golden on both sides.

Tips

1, don't like lean meat, use pork belly.

2. Some practices introduce that the meat is dried after washing and sliced directly into the paste, but I like to marinate it first and feel more delicious.

3. My paste uses a little more flour. I like to wrap it thick and eat half the meat and half the noodles. I am afraid of eating too much meat and getting fat.

4. When the meat slices are placed in the oil pan, use chopsticks to spread the meat slices, otherwise they will become a ball and will not be fried thoroughly.

Practice 2, crispy meat

material

300g of pork (the tip of the back buttock), 3 eggs, 45ml of water starch, 30ml of salt 1 0g, 30ml of beer, 2 slices of onion, 5 slices of ginger, 2 star anises, cinnamon1root, soy sauce15ml, 8g of sugar and 3g of white pepper.

method of work

1. Wash the pork and cut it into 3cm pieces. The thickness of the meat pieces should not exceed 1 cm. Add 5g of salt, grab it evenly with your hands and marinate it for10min. Put the eggs in a bowl and break them up;

2. Heat the oil pan to 40% heat with medium fire, and put the cut pork into the egg liquid to make it evenly coated with a layer of egg liquid;

3. Then put the wrapped pork into the oil pan in turn, keep the fire low, slowly fry until the surface turns yellow and then take it out;

4. After all the meat is fried, heat the oil in the pot again with a big fire until it is 70% hot. After the oil fume rises in the pot, put in the crispy meat that was fried before, fry it again, and take it out when the surface turns brown;

5. There is no need to add oil to the pot. Add the fried crispy meat, add the onion, ginger, star anise, cinnamon, soy sauce, sugar and salt in turn, and add the broth (or clear water) until it doesn't pass12 of the meat. After boiling the soup with strong fire, cover it and simmer slowly for half an hour with medium and small fire until the crispy meat is soft and rotten, and the soup becomes thick.

Tips

On the meat quality, it is suggested to choose the rear hip tip, and the proportion of fat and thin is fat 3, and thin 7 is the best; When cooking crispy fried series dishes, you can add beer to the batter, which can not only remove the fishy smell, but also make the food more delicious, such as fried lotus root boxes, tomato boxes, fried pork chops, etc., which taste very unusual. You can try it next time. In addition, the egg yolk left in the West Point can be used as batter besides scrambled eggs, and it is good to fry steamed bread, spring fish and so on, and it also avoids waste; When our family cooks crispy meat, we are used to stewing it with pea tips, green bamboo shoots, winter mushrooms and winter bamboo shoots. It is nutritious and tastes good, and we can also add other vegetables according to our own tastes. A steaming pot is sure to be very delicious.