How to make short crispy pork? It’s fragrant, crispy and delicious. Can’t get enough of it after eating it?

Farmhouse crispy pork is an indispensable dish in the traditional nine-bowl field mat in Sichuan countryside. Basically every household can make it. There are also some important points in its approach, which must be constantly speculated and carefully felt. A successful dry crispy pork should be golden in color, dry and crispy, delicious and nutritious, slightly numb but crispy and tender, chewy and ready to eat.

Everyone thinks that Sichuan people like to eat and know how to eat, and this is indeed the case. A piece of tripe, they can cook it in butter hot pot and become the "big dish" every time everyone orders hot pot; a bowl of vermicelli We all know that every Sichuanese is a hidden chef.

So as natural "chefs", Sichuan people also have their own different ways of cooking meat. Probably because just frying, stewing, and roasting can no longer satisfy everyone's taste buds, Sichuan people are especially obsessed with short crispy pork. Xiaosu Pork is a famous traditional dish. It is crispy, tender, delicious, plump and not greasy. It is common throughout China. However, many people don’t know that Xiaosu Pork is actually a pig originating from Sichuan. Tenderloin, salt, light soy sauce, rice wine, thirteen spices, white pepper, tapioca starch, peppercorns, raw eggs, tapioca starch Step 1

The first is to use tender pork tenderloin fried in small crispy meat, Cut the pork into strips, add salt, soy sauce, rice wine, thirteen spices, white pepper, starch, and stir-fry the ground pepper until fragrant, stir and marinate; the second step

then marinate After fifteen minutes, add two eggs and tapioca starch and stir until the meat is tossed and the starch paste on the surface does not drip easily. Roll in oil. I used cooking oil and a little duck fat to make it more fragrant; Step 3

The final temperature should not be too high to avoid the surface being burnt or the inside becoming raw. Just fry until golden brown. Increase the temperature of the oil and fry again to make it crispier. Crispy, delicious, sweet and delicious short-lived pork is ready. If you like it, you can try it yourself~ Tips: The temperature of cooking short-lived pork is very important. The ambient temperature is not too high. The fried short-lived pork is absolutely perfect. It will not be crispy, and in severe cases, it will eat oil; if the oil temperature is too high, it will fry if you are not careful, which is also unsuccessful;