Deep-fried crispy meat, flour and eggs are all wrong, the chef will teach you the right way, crispy on the outside and tender on the inside

Crispy pork is a traditional specialty of the famous dish, it is golden in color, crispy and refreshing, fat but not greasy, deeply loved by people.

Many friends have made this delicacy at home, but it is not as delicious as it is made in a restaurant outside, it is not crispy, the meat is woody and fishy, in fact, there is a reason for this. The crispy meat should be fried to be crispy, remember not to use flour and eggs to adjust the paste, so that the crispy meat will taste hard, and it will be weak and not delicious when it is cold.

The characteristic of crispy pork is to be crispy on the outside, so the choice of flour for its paste is very particular, and the chefs of the restaurant generally use sweet potato starch to adjust the paste. Cut slices or strips of meat, first marinated in batter, sealed with oil, and then fried, the production is as simple as that.

——[Fried Crispy Pork]——

1. Prepare the ingredients

Ingredients: Pork tenderloin. (or pork belly)

Excipients: green onion, ginger, sweet potato starch.

Seasoning: salt, light soy sauce, dark soy sauce, rice wine, Sichuan pepper powder, thirteen spices, sesame oil, edible oil.

Second, start production

Step 1: After the green onion and ginger are cleaned, cut into shreds, put them in a bowl and pour an appropriate amount of boiling water to soak for 10 minutes to cool, then filter off the green onion and ginger shreds, and pour in rice wine for later use.

Step 2: Clean the pork tenderloin, peel and cut into thick slices, put it in a basin and wash off the blood in the meat with water again, and squeeze out the water. Add the base salt, light soy sauce, dark soy sauce, Sichuan pepper powder, thirteen spices to taste, slowly pour in the green onion and turmeric wine in multiple times, and stir in one direction until the pork is strong.

Step 3: Stir the strong pork and put sweet potato starch, then stir well, so that the meat slices are evenly hung with a layer of paste, then pour in some sesame oil and cooking oil, and seal the oil. When sealing the oil, you can pour more so that the meat slices do not stick to each other.

Step 4: Pour wide oil into the pot, turn on the fire and heat it for 4 minutes, then put in the battered meat slices one by one, fry them until golden brown and remove the oil. Don't flip them when frying, wait for them to float on the oil surface and turn them over, and they will naturally separate when you pluck them.

Step 5: The oil temperature rises to 6 hot, put the crispy meat fried for the first time into the pot, and fry it for about 40 seconds, then remove the oil. Continue to raise the temperature of the oil in the pot to about 7 percent, add the crispy meat, and fry it three times for about 30 seconds, and quickly remove the oil.

In this way, our crispy meat is fried, it is golden on the surface, crispy on the outside and tender on the inside, especially fragrant, and the production is also very simple. If you like it, you might as well try it and eat it.

- [Deep-fried crispy pork] production points

1. The meat should be cut thicker and not too thin, because when it is fried, the crispy meat will lose too much moisture, which will affect the taste.

2. Rinse the cut meat slices to reduce the blood and fishy smell in the meat, and the color of the fried crispy meat is shiny.

3. When adding green onion and ginger water, be sure to stir vigorously, otherwise it will be easy to get rid of the paste and fry the pan.

4. Choose sweet potato starch suitable for crispy frying, and add it slowly in multiple times and stir well.

5. After two re-frying, the taste of the crispy meat is more crispy, and it will not be soft when cooled.