Do you need spiced powder to fry crispy meat? It will taste better.
Ingredients: pork tenderloin, fresh ginger and onion, 2-3 eggs.
Seasoning: soy sauce 15g, appropriate amount of corn starch, starch and salt, cooking wine 10g, spiced powder 5g, pepper 1g, freshly ground pepper 1g, peanut oil 10g.
Steps:
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2. Soak the cooking wine with shredded ginger and onion in advance, add 5g of spiced powder, pepper, pepper powder and salt to the cut tenderloin, grab the soaked cooking wine and season it evenly, then add peanut oil, mix well, cover with plastic wrap and marinate for 30 minutes;
3. Beat the eggs, add 1/3 corn starch and 2/3 potato starch to make a paste, and add salted pork and mix well;
4. Pour a little more oil into the wok, heat it to 80% heat, spread out the pork slices one by one, and fry them until golden brown. When the oil is heated to 80% heat again and the crispy meat is slightly soft, take it out and fry it again (the second frying time is shorter, the first frying and the second coloring will make the crispy meat shell more brittle);
If the fried crispy meat can't be eaten for the first time, spray a little water on the surface of the crispy meat and fry it in the pot until the water in the crispy meat is fried. Water spraying can make the fried crispy meat dry and not eat too much oil. )
Can I put sweet potato starch in fried crispy meat? Red summer powder is ok, but the best is potato starch.
If you want crispy meat to be softer and taste better, use starch. Remember to add some beer. Flour is hard and tasteless when fried.
Ingredients for crispy stew: pork belly, oil, salt, vegetables, pepper powder, spiced powder, cooking wine, soy sauce, star anise, aged vinegar, shallots, ginger and flour. Production process: Wash the pork belly and cut it into thin slices about 5 cm wide. Add pepper powder, allspice powder and salt and mix well.
1: Mix well, pour in cooking wine and marinate for about half an hour to remove the fishy smell.
2: Pour the dry flour into a large bowl and knock in an egg.
3: Add a little water and stir into a thick batter. Clear water should be added several times, the batter can wrap the meat slices, and the batter has the best non-flowing viscosity.
4: Pour the oil into the wok and heat the oil to 6℃. Put the meat slices wrapped in batter into the oil pan.
5: After frying until golden brown, remove and control oil for later use.
6: Add chopped green onion, shredded ginger and star anise into another oil pan and stir-fry until fragrant. Pour in crispy meat and stir fry.
7: Stir well and pour in water.
8: Cook on high fire for about 15 minutes, then add the washed vegetables and stew on low fire for about 10 minutes.
9: Add a little old vinegar to get greasy before cooking. Cook it again.