Chinese Food
Fried crispy pork
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It's suitable for small crispy pork with wine and hot pot. It's called dry fried meat in the northeast. It's fried in many places in the north and then steamed into a bowl with seasoning.
Cooking ingredients
Cooking Steps
Step1:It's OK to make small crisp meat with pure lean meat. It's OK to make pork with streaky pork. It depends on your taste. I used a jin of black pig leg meat. I picked off a piece of fat meat and skin.
Step2:Cut into thin strips with small fingers. There are also slices. It's all personal preference anyway. What's the point.
Step3:Add a little ginger powder, an egg, a little five spice powder. A little is less than 5 grams of salt, a spoonful of salt. Hold a small pinch. A little white pepper. 5 grams of salt. 5 grams of chicken essence. That is to say, put less salt. Fried things will eventually dehydrate. Salt will be concentrated. It's better to dip some light salt in pepper.
Step4:Well done. Marinate for ten minutes.
Step5:Add three tablespoons of starch. Corn, mung bean and potato starch will do. Don't use sweet potato starch. It's too sticky and caked.
Step6:A jin of oil is hot. There is light smoke. Hot oil is used for fried crispy meat.
Step7:One by one, till it's golden. Be careful not to break it.
Step8:Take it out. Wait for the oil in the pot to get hot again. Pour it down and fry again. This will make the case crisp.
Step9:Eat it when it's crisp.
Step10:The rest can be roasted in an air frying pan. It's as crispy as it just came out. You can also keep the Shabu Shabu.
Cooking tips:There are skills in making delicious dishes.
