1. In this dish, I chose a third-line meat, because it will taste better with a bit of fat during the frying process.
2. Change the knife into strips.
3. Add appropriate amount of ginger rice, pepper, starch, salt, white pepper, and eggs. (The amount of ingredients depends on the amount of meat)
4. Stir in one direction, put the meat on the paste, and hand-held it is better to have a silky feel. (Remember not to add water, the amount of starch and eggs can be adjusted for the batter)
5. Add vegetable oil to the pot and cook for 70% heat.
6. Paste the meat and put them in the pot one by one.
7. When frying for the first time, you only need to shape the meat and control the oil.
8. The temperature of the oil in the pot rises to more than 90%, and the crispy meat that has been shaped for the first time is re-fried, and the surface of the fried meat bubbling and oil.
9. The crispy meat is deep-fried and golden on both sides, and the oil is controlled out of the pan.
10. Change the knife according to the recipe.
Tips:1. Use eggs and starch to adjust the degree of batter; 2. Add a little baking soda powder when stirring the meat; 3. If you want to make the skin crisper, you can control the frying time and fry it once more.
