Sichuan-style crispy pork, crispy and delicious without greasy, hanging paste and oil temperature are the key, and the soup is more delicious with wine

Today, I will share with you the delicious practice of small crispy meat, if you also like to eat, you can collect it, and you will definitely not forget it after eating it.

【Small crispy pork】

1. Ingredients: 1 piece of pork belly, 2 eggs, 1 handful of dried peppercorns, 1 piece of ginger, a little pepper, 1 spoon of cooking wine, 3 spoons of starch, 1 spoon of flour, appropriate amount of salt, appropriate amount of cooking oil.

Second, the practice of small crispy meat:

1. Prepare all the ingredients, clean the pork belly, remove the skin, and then cut the pork belly into small thick strips, so that each piece of meat is fat and lean, so that the fried small crispy meat will taste more fragrant. Prepare a handful of dried peppercorns, chop them with a knife, put half of them in the pork belly strips, then add 1 tablespoon of salt, a little pepper, chop some ginger, and then 1 spoon of cooking wine, mix evenly with your hands, and set aside to marinate for 10 minutes to taste.

2. Take a bowl and add 3 tablespoons of starch, then add 1 tablespoon of flour, add a pinch of salt, a pinch of pepper. Take another bowl, beat two eggs into the bowl, stir them with chopsticks first, then pour them into the starch, stir well with chopsticks, until there are no granules, form a uniform paste, and set aside for later use.

3. Pour the remaining crushed peppercorns into the batter, stir well, then pour the batter into the marinated pork belly strips, and then stir well with chopsticks, so that each pork belly is evenly coated with a layer of batter, which is the key step to make the small crispy meat crispy and crispy, but don't be sloppy.

4. Put a pot of cooking oil in it, and wait until the oil temperature is heated to 5 percent, that is, the chopsticks can quickly make small bubbles. Put the pork belly strips in one by one, and the pork belly strips can float quickly, so that the oil temperature can make the fried small crispy meat crispy and not greasy. When the meat strips are put into the pan, they should be slightly separated from the pan to avoid sticking together. Turn on low heat and fry slowly, about 5 minutes, fry until the meat strips are set, and the color becomes golden.

5. Increase the oil temperature a little more, and when it is almost 7 hot, we pour the small crispy meat into it and fry it again. The purpose of re-frying is to make the crispy pork more crispy, and when the color of the crispy meat turns dark yellow, you can control the oil and get out of the pan. Even if you don't need to put any seasoning, just eat it like this, and the small crispy meat tastes particularly delicious. If you like spicy food, you can put some chili noodles on top, or sprinkle a little cumin powder, it tastes very good.

Tips:

Before frying the small crispy meat, be sure to adjust the starch batter, add flour to fry it together, it will be more crispy, which is the key to making the small crispy meat more delicious