Crispy white meat is a special dish, also called white meat shredded pork, which belongs to Shandong cuisine and was later introduced to Northeast China. It is made of lard as the main raw material and cooked by shredding. Crisp and sweet, it melts in your mouth, and there is no greasy fat at all.

The method of "crisp white meat" is to use wire drawing, but when boiling syrup, the color of syrup is not so deep, which is generally similar to the color of sesame oil, so there will be no wire drawing.

The most important thing in cooking this dish is batter making, and the proportion must be well mastered. Either fried food tastes bad, or it is too soft or too hard. Generally speaking, according to the ratio of starch to flour of 2: 1, the dry and wet batter can be picked up and dripped with chopsticks, and it is best to keep it flowing.

We should control the oil temperature when frying. If the temperature is too high, the starch of the meat strips will be fried hard, and the fat of the fat meat will not be spit out, making it greasy to eat. So, keep a small fire.

The practice of crispy white meat

Ingredients: half a catty of pork fat, cooking wine 1 tablespoon, salt 1 tablespoon, 50g of sugar, 40g of cooked sesame 1 tablespoon, 20g of starch, 20g of flour, egg white 1, 2g of yeast powder, and vegetable oil 1 tablespoon.

1. Cut pork fat into fat strips with the length of little finger, add 1 tablespoon cooking wine and 1 tablespoon salt, stir well, then marinate for 10 minute, and then marinate for the bottom flavor.

2. Take a large bowl, add 40g starch, 20g flour, 1 egg white and 2g yeast powder in turn, add a proper amount of cold water, pour water while stirring, and disperse the batter.

3, there is no pimple inside, use chopsticks to pick it up and slide down, then add a spoonful of vegetable oil and continue to stir evenly, so that the oil and batter are fully integrated.

4. Drain the oil in the pot and heat it to 50% heat. Turn on a small fire. Put the pickled pork fat into the batter and fully wrap it in the batter. Put them in the pot one by one and fry the fat until it is cooked. Be sure to use a small fire when frying. Fry slowly.

5. Fry on low heat until it is solidified, then separate the sticky ones and continue to fry the fritters until they are slightly yellow and crisp. Generally, fry for 5-6 minutes. Remember that it only takes one minute for the bottom of the pot to float, and then take out the drained oil for later use.

6. Start the pot again, add a spoonful of water and add 50 grams of sugar directly. Stir the sugar with a spoon on a low fire to melt it. Cook until it is yellowish, almost the same color as sesame oil.

7. When the white sugar changes color slightly, add a little vegetable oil, continue to cook until it is slightly yellow, add 1 spoon of white sesame seeds, then add fried fritters, and keep stirring to make each strip wrapped with a layer of syrup and sesame seeds.

8. Then turn off the fire, let it cool a little, then separate the sticky ones one by one, and then take them out to eat.