Pork belly (or ribs), duck eggs, starch, salt, soy sauce, thirteen spices, flour and beer.

Practice:

1, pork belly is washed, cut into small pieces, evenly grabbed with a little salt and thirteen spices, and marinated for 10 minute.

2. Add starch and flour to the bowl, knock in duck eggs and stir well.

3, add the right amount of beer, stir until thick (stir with chopsticks, it will flow slowly, you can).

4, put the meat into the egg paste, so that it is evenly wrapped in a layer of paste.

5. Pour the oil in the soup pot. When the medium heat is heated to 60% to 70% heat, put the meat.

6. After the shape is to be determined, turn it over to avoid uneven heating, fry it until both sides are golden, and remove the oil.

7. Finally, heat the oil pan with a big fire and fry the fried crispy meat again.

Tips:

1 Adding beer to the batter can not only remove the fishy smell, but also make the food more delicious.

2. Flour and starch are used in this recipe. It is suggested that the dosage ratio of flour and starch is 4:1.

3, the ratio of duck eggs to flour is also very important, rather more than less, a small bowl of flour is best to use 3-4 duck eggs. If there are too few duck eggs, the fried crispy skin is not fragrant enough. Basically, as long as the meat pieces can be covered with thick batter and have a slight flowing texture, but they don't drip directly.

4. There is a certain difference between fried crispy meat and fried tenderloin. It is suggested that the ratio of rear hip tip to fat and thin meat should be 3: 7, so that the fried crispy meat will have gravy and taste delicious. Moreover, in the process of stewing, the gravy will penetrate into the soup, which is the authentic best delicious crispy meat.

5. After the crispy meat is fried, it can be eaten directly, and can also be used for stews, steamed vegetables, etc. Crispy meat can be stored for a long time after being fried, so it is recommended to keep it frozen and take it with you.