When eating hot pot, you must order crispy meat, which is fragrant and crispy, and it is delicious to make it at home as long as you master the 3 key points

Ingredients required: 1 kg of plum blossom meat with fat (or pork belly), 3 eggs, 350 grams of sweet potato starch, green onions, ginger peppercorns, five-spice powder, sea pepper noodles, salt, sugar.

Specific steps:

A piece of plum blossom meat with the skin on, remove the skin, rinse with water, and cut into small strips half a centimeter thick.

Cook the wok dry, put a handful of peppercorns and fry over low heat until fragrant, control it for about half a minute, don't fry the paste.

Put the fried peppercorns into a bowl (no water) and crush them with a rolling pin, and it is the same with a knife handle if you don't have a rolling pin at home (it doesn't need to be very broken, just crush it a little). After crushing, divide into two portions, one for the cured meat and one for the starch paste.

Cured meat: Put the first part of chopped Sichuan peppercorns, five-spice powder, ginger slices, green onions, an appropriate amount of salt, sugar, and ready-made Sichuan pepper powder into the meat strips, knead well, and marinate for 20 minutes.

Sweet potato starch (preferably loose with granules), beat into the eggs, without water, and stir into a paste.

Put the second part of the chopped peppercorns into the sweet potato starch paste, then add the marinated meat strips.

Heat the oil, the oil temperature is seven or eight hot (chopsticks can bubble quickly), adjust the heat to medium, put the battered meat strips into the oil pan one by one and fry them until golden brown and take out.

Put a layer of blotting paper on the plate, put it on the plate, and put the fried crispy meat in your mouth, and the tip of your tongue feels numb. If you really can't finish eating, you can make soup or hot pot.

Tips:

The fried crispy meat must be crushed with Sichuan peppercorns, and it needs to be fried and crushed to make it fragrant.

It is best to use earthy sweet potato starch, preferably in granular form.

The starch does not need to be too thin, otherwise it will not be evenly wrapped on the meat strips, and the meat strips need to be coated with starch enough to be crispy when fried.