It turns out that Chongqing crispy pork is delicious and has a secret, you will fall in love with it once you eat it, remember to save it

 

Chongqing's small crispy meat is delicious There is a secret, its key is pickling and hanging pulp, as long as you learn these two tips, how to fry is charred on the outside and tender on the inside, and the practice is shared with everyone                                                                                  

1. Small crispy meat is more flexible in the choice, if you like to eat a little fragrant, use fat and thin pork belly, if you like to eat lean, use front leg meat or tenderloin, and even total chicken. Just according to your hobbies.

2. Small crispy meat can be sliced or cut into strips, most of the practice is to cut into strips, and the thickness of chopsticks can be.

3. It is very important to marinate small crispy meat, green onion and ginger cooking wine to remove the fishy, salt, white pepper must not be less, the most important soul seasoning is Sichuan pepper, Sichuan pepper first in the pot without oil to fry the fragrance, gently crushed with a rolling pin, do not need to be particularly broken, some grainy is better. Marinate half of the peppercorns in the meat for 20 minutes.

4. The modulation of the batter directly affects the overall image of the crispy meat. Two eggs, three spoonfuls of sweet potato starch, and one spoonful of flour make the batter, plus a spoonful of cooking oil to make the crispy meat even crispier. Stir to a delicate and smooth state like yogurt, the choice of starch is very important, sweet potato starch and potato starch are preferred, if you really don't have it, use corn starch, the crispy texture will be slightly worse.

5. Mix the batter with the marinated meat strips. If it is too thick and fried, it will be hard, and if it is too thin, it will not hang the pulp.

6. The oil temperature of the fried crispy meat should not be too high, and the meat strips in the pot can float slightly under the oil temperature of four or five percent, which is the best state. Fry over medium-low heat until slightly yellowed. The crispy meat needs to be fried twice, the second time to raise the oil temperature, and fried over medium heat until golden brown and removed, after the second frying, it will be more crispy. It is especially suitable for sprinkling salt and pepper peppers and eating them directly. It's crispy and fragrant, and you can't stop it.

This must-order dish for guests on holidays is really face-saving! Let's try it now!