How to make fried pork
The first step is to marinate the pork. In the fried crispy meat, we must pay attention to, you must choose the meat can, or tenderloin is also very good, pork try to choose between fat and thin, so that eating will not be greasy, pork cleaned with water, cut into thin slices, try not to cut too small, cut the meat inside the bowl, add cooking wine, pepper, five spice powder, soy sauce, sugar and sesame oil together with a mix of stirring Evenly, it is best to use your hands to mix, you can wear disposable gloves, with chopsticks mixing can not ensure that the mixing is even, not able to let the meat into the flavor, the five-flower meat need to marinate for about thirty minutes time.
The second step is to mix the batter. In the deep-fried crispy meat when blending batter is a more critical step, must be blended to the batter to be able to fry a more delicious five-flake meat, there are many people in the blending of the batter this step to do it wrong, fried out of the five-flake meat will be very hard, not good at all, a lot of people in the blending of the batter when the direct use of starch and flour to blend, in fact, do not recommend the use of starch and flour to blend, direct use of sweet potato starch to blend! Batter to be more good, can make the fried crispy meat outside crispy, especially delicious. Take out a clean bowl, pour the right amount of sweet potato starch inside the bowl, add egg, then add a small amount of cold water, mix and stir well to blend the batter, pay attention to observe the batter consistency in the end how the batter can hang on the top of the chopsticks, will not fall down, indicating that the batter is blended with just the right consistency, put the meat on the batter inside the blended mix, so that each piece of meat on top of the batter can be wrapped in the batter. The first thing you need to do is to make sure that the batter is not too thick, and that it is not too thick.
The third step of the fried crispy meat, in the pot pour in the right amount of cooking oil, generally in the oil temperature of six hot when the meat into the pot to fry, but pay attention to, it must be a piece of meat to put it down, can not put all the meat at once all the way down, there must be a certain interval between pieces of meat, otherwise the meat may stick together, as long as the surface presents a golden state, you can fish out, put all the meat to the bottom, and then the meat can be put down, and then the meat can be put down. As long as the surface presents a golden state, you can fish out, all the pieces of meat are fried after a second fry, that is, to re-fry again, you can make the meat taste more crispy, put a longer time, will not be soft.