Crispy Meat

Name: Crispy Meat
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Tenderloin; 70g squash powder; 1 tablespoon Sugar; 1/2 a spoon Vinegar; 1/2 a spoon Soy sauce; 2g salt; 1 tablespoon Five spice powder

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The first time I tried to make this Fujian snack, I was actually very worried because the ingredients contained vinegar. I was afraid that the taste would not be acceptable to my family, and a large piece of meat was wasted by then.
To my surprise, Zaizai showed unprecedented enthusiasm for this dish. The 150 grams of meat was almost all done by him alone. I couldn't help but taste it. The taste was crispy on the outside and tender on the inside, with a slight sour taste, just right. It reduces the greasiness of deep-fried food. It's a great snack.

Ingredients

150g Tenderloin
70g Squash Powder
1 tablespoon Sugar
1/2 a spoon Vinegar
1/2 a spoon Soy Sauce
2g Salt
1 tablespoon Five Spice Powder

Crispy Meat

1. Clean the lean meat and set aside

2. Cut the processed lean meat into thick strips, add all the seasonings except sweet potato powder, grab it with your hands and marinate for two hours

3. Pour out the marinated water, sprinkle the sweet potato powder in, and evenly wrap it on the shredded pork for later use

4. Heat the oil pan, pour the shredded pork with sweet potato powder into the oil pan

5. Fried and ready to be out of the pot

Tips:
1. The water marinated in the shredded pork must be drained.
2. The sweet potato powder must be crushed with a rolling pin in advance, so that the shredded pork can be evenly wrapped.