This method of making crispy meat is really good, crispy on the outside and tender on the inside, charred and crispy, and loved by both adults and children

The most critical part of fried crispy pork is to control the heat and oil temperature, when I was young, the family was burning firewood, so the heat was not very easy to master. But now it is all gas or electricity, and the heat can be adjusted as you like, so it is very simple to fry a pot of crispy crispy meat, and the fried crispy meat is not only eaten dry, but also very delicious when used to spoon soup.

Ingredients for fried puff pastry:

250 grams of pork tenderloin, 4 grams of salt, appropriate amount of Sichuan pepper powder, 80 grams of sweet potato starch, 2 eggs

Steps to make fried crispy pork:

1. Clean the fresh pork tenderloin, then cut it into slices and then cut it into strips of about 3 mm.

2. Put the cut meat strips into a basin, add half of the salt and pepper powder in the ingredient list, grasp it well with your hands, cover it with plastic wrap and marinate for 20 minutes.

3. Put the sweet potato starch into a bowl, knock in two eggs, stir well, cover with plastic wrap and let stand for 20 minutes.

4. Take out the sweet potato starch that has been standing, and then stir it again with chopsticks until the starch paste can drip smoothly into a long line.

5. Add the remaining half of the salt and pepper powder to the starch paste and stir well.

6. Then put the marinated tenderloin strips into a starch paste bowl and evenly coat the starch paste.

7. Heat the oil, the oil needs to be a little more, and the oil temperature is heated to 6; Insert a chopstick into the oil pan until small bubbles come out, and then keep it on medium-low heat.

8. Then use chopsticks to pick up a strip of meat and put it in the oil pan, count 3 to 5 cooked in your heart, and the meat strip can float, which proves that the oil temperature is more appropriate, and then put the meat strip into the oil pan in order to start frying.

9. Pay attention to turning over when frying, and when all the fried are golden brown, you can take them out, drain the oil and eat them.

Tips:

1. It is best to use freshly ground Sichuan pepper powder, which has a pure taste. The slightly fatty meat is fried and it is another taste, so you can try it.

2. Don't fry too much in one pot, too many raw materials can be divided into several times to fry in the pot. Don't just put it down and fry it one by one, but put it in the pot one by one.

3. The above methods are more suitable for secondary processing and eating, such as boiling casseroles and soups, but if you pick up dry food directly, it is recommended to wait for all the crispy meat to be fried and taken out, raise the oil temperature to seventy percent hot, and fry the crispy meat again, so that it is more crispy to eat.