When frying crispy meat, the "soul 3 things" are indispensable, teaching you authentic methods, fragrant, crispy and crispy

 Fried crispy meat does not need too much seasoning, too much seasoning will cover up the flavor of the meat, the following is to share with you the specific method of fried crispy meat

【Deep-fried pork】

Prepare ingredients: 500 grams of pork belly, 5 grams of dried peppercorns, appropriate amount of salt, appropriate amount of beer, 100 grams of sweet potato starch, appropriate amount of cooking oil.

Steps:

1. Peel the pork belly and cut it into thick slices, then cut it into strips. To make fried crispy meat, you can choose pure lean meat, or you can choose pork belly, relatively speaking, fried crispy meat made with pork belly tastes more fragrant, and it is not easy to get firewood; But the pork belly should choose a thinner "five flowers and three layers", that is, the lower five flowers, if you use the pork belly to make fried crispy meat, the fried crispy meat will taste more greasy.

2. Add about 5 grams of dried peppercorns to the wok, stir-fry slowly over low heat, fry the peppercorns until fragrant, put them on the board and roll them out with a rolling pin.

3. Strain the peppercorn noodles to remove the large particles, then add them to the meat strips, then add an appropriate amount of salt and mix evenly, and marinate for 10 minutes. To make fried crispy pork, you only need to add pepper powder and salt to marinate, and you don't need too much seasoning.

4. Next, prepare the batter, which is the key to the crispy taste of the fried meat. Add about 100 grams of sweet potato starch to the bowl, then add an appropriate amount of beer to dilute the starch into a yogurt-thick batter, and finally add about 30 grams of cooking oil and stir well.

Compared with other starches, sweet potato starch has a harder texture and is resistant to high temperatures, which is very suitable for fried food; Adding beer to the batter can not only add flavor to the crispy meat, but also play a certain fluffy effect; Adding cooking oil to the batter has the effect of "puff pastry". Therefore, sweet potato starch, beer and cooking oil are the "soul 3" of fried crispy meat.

5. Pour the adjusted batter into the marinated meat strips, stir evenly, and make each meat strip evenly coated with batter.

6. Add oil to the pot, turn the oil temperature to medium heat after the oil temperature is 50% hot, put the meat strips hanging on the batter into the oil pot one by one, fry the meat strips until they are set and golden in color, and then remove the oil control.

7. Increase the oil temperature in the pot to 70% heat again, fry the fried meat strips again in the pot, re-fry for about 20-30 seconds, and fry the meat strips until golden brown and crispy. The re-fried strips of meat taste more fragrant and crispy without softness.

Tips:

1. To make fried crispy meat with this method, we must first ensure the freshness of the pork belly, if the pork belly is not fresh enough, the fried crispy meat made by this method may have a fishy smell.

2. When marinating meat strips, you only need to add salt and freshly fried peppercorn powder, if you use too many ingredients, it will cover up the flavor of the meat.

3. When preparing the batter, sweet potato starch, beer and cooking oil can be added, and eggs do not need to be added.