Pork belly fried with what powder will be crispy and not soft? Corn starch and pork belly need to be scraped off the pork skin with a knife, then cleaned and tidy, and then cut into pieces for reserve; Add a proper amount of spiced powder, salt, green wine and soda to the cut pork belly, grab it evenly, marinate it for half an hour, and then grab the added corn starch evenly, then you can gradually fry the pork belly;

Add a proper amount of vegetable oil to the pot, and you can put a few salts to avoid spilling. When the oil is burned to 60% up and down, you can put the pork belly into the pot and fry it piece by piece. In the process of frying until the surface is golden yellow and crisp, you can turn down the fire and fry it in the pot gradually. At this time, it is not easy to fry it with slow fire, and it doesn't matter how long it takes to fry it. You can fry the meat inside to be crispy, and then take it out to control the oil and replenish water.

Then bring the temperature to a boil, pour the meat into it and fry it for more than ten seconds. Then rinse it with cold oil in a hot and cold pot and dry the oil. The fried meat will be not only golden in color, but also crisp and delicious.

What should I pay attention to when making? Be sure to use corn starch. Because of its strong water absorption, it can make the meat more crispy and not easy to steam, and the red powder belongs to the powder with strong viscosity, so it is more suitable for thickening water starch. Remember to use corn starch when frying things.

If you want the meat to be crispy inside and outside, you must fry it gradually with slow fire. Many people don't know, for fear that it will be burnt off after frying for a long time. In fact, it is not easy to burn it with slow fire. After frying, you must fry it again with popularity, and you must also cool the oil in a hot pot. That is all because you can ensure that the fried meat can be golden yellow and crisp, and you can be as crisp as you want.

If you want to keep the meat crisp and not steamed soft for several days, it is very important to store it. You can put it in a glass bottle after the fried meat is completely cooled, and put it for several days or crunchy.

Just use corn starch as usual to fry meat, marinate it well, then put it in for frying, and remember the above steps and key parts when frying to ensure that the fried meat is golden, crisp and not soft. If you haven't tried frying meat like this before, you can try it. In fact, frying fish in this way is also a must, which can fry fish bones.