Whether the fried crispy meat is delicious or not lies in how to adjust the paste, and the method tells you that the outside is crispy and the inside is tender and not hard

Although the crispy meat is delicious, many friends always do not do well when frying, the fried crispy meat is always very greasy, and it is easy to get rid of the paste, and it is even harder to eat after a little cooling, I don't know if you will always encounter such a situation when you fry the crispy meat?

If you want to fry crispy meat deliciously, first of all, the key is to adjust the batter.

Some people use flour and some people use starch to fry crispy meat, so which is the right one?

Experienced friends know that if flour is used to fry crispy meat, then the fried crispy meat is not only very hard, but also the flour is easy to absorb oil, resulting in the crispy meat is very greasy, and you can gain several pounds of weight when you eat it once, so the flour used to fry crispy meat is wrong!

If you want to make delicious fried meat, it is wrong to use starch or flour, no wonder the crispy meat is hard and greasy! The correct way to fry crispy pork should be to use sweet potato starch.

Sweet potato starch is made of sweet potatoes, it is different from flour and starch, it is generally coarse granular, diluted with water and has a particularly high viscosity, it is particularly suitable to use it to fry crispy meat, it will be firmly adsorbed on the meat and not easy to demush,

In addition, sweet potato starch is very hygroscopic, especially after frying at high oil temperature, the taste of the ingredients will be more crispy, even if it is cooled and cooled for a short period of time, it will not be soft and hard, in large, medium and small restaurants, chefs are used to fry crispy meat, and I will share the detailed method of fried crispy meat with you, if you can't just continue to look down!

How to make the fried pork in detail:

1. In addition to the right paste, the choice of pork is also very critical, the first choice of fried crispy pork is tenderloin, it is the most tender part of the pig, if you want to eat a more fragrant crispy meat, you can also choose to use fat and thin pork belly, these two parts can be, we can choose according to our needs.

2. Cut the pork into 0.5 cm thick slices, rinse with a thin stream of water for 20 minutes, and fully soak out the residual blood in the meat, so that the fried crispy meat will not have a fishy smell.

After flushing, the color of the meat will become much whiter, which means that the blood water has been removed, after the meat is drained, add green onion and ginger slices, salt, light soy sauce, chopped peppercorns and black pepper to grasp and mix evenly, and put aside for 15 minutes to make it marinate and taste.

3. Take advantage of this time to soak sweet potato starch. Prepare a clean small basin, put a few handfuls of sweet potato starch in the basin, and then add enough water, the starch will sink to the bottom after absorbing enough water, let's pour out the upper layer of water, take out the starch that sinks at the bottom and pour it into the marinated meat, and then beat in two eggs, so that the color of the fried crispy meat will become golden and more appetizing.

Mix the starch well, so that each piece of meat is evenly coated with a layer of batter, use the sweet potato starch soaked in water in advance without adding a drop of water, its consistency is just right, if you add water, it is not only easy to "fryer" when frying, scalded by the splashed hot oil, but also easy to get out of the paste, is the crispy meat becomes dry, this point to remember!

4. You can start frying, put more cooking oil in the pot, heat the oil temperature to about 5 or 6 into the heat, and slowly put the meat into the pot one by one, remember not to pour it in at once, otherwise it will be easy to stick together.

Don't be in a hurry to turn the meat just after it is in the pot, wait for about 1 minute, wait until the crispy meat is set, and then gently turn it with a colander to fry until the surface of the crispy meat is slightly yellow.

5. The high heat will raise the oil temperature to 7 or 8 into heat, and fry it twice, the high oil temperature can not only make the crispy meat more crispy, but also force out the excess fat, and it will not be particularly greasy to eat!

In this way, a plate of fried crispy pork that is crispy on the outside and tender on the inside is ready, have you learned? The fried crispy pork just out of the pot does not need too much seasoning, just sprinkle some pepper and salt and pepper to eat as a snack, and if you can't eat it all at once, you can also make a delicious stewed dish, and then go with a bowl of rice, not to mention how fragrant!