1. Cut the spine into thin slices, just like the picture.
2. Put the cooking wine, soy sauce, pepper powder, and pepper into the back pork, stir well, then beat in the eggs, stir well again, marinate for 15 to 20 minutes, and wait for the meat to taste.
3. Add corn starch to the marinated meat. Although I have written the amount of starch, I suggest that you determine it according to your own situation, because the moisture content of the meat or the size of the egg will also affect the specific amount of starch added to the meat. It is better to show that it is thicker.
4. Pour corn oil into the pot. After the oil is hot, turn the heat to medium and low heat.
5. Put the crispy pork slices into the pan, let it fry for one year until golden brown, and then turn it over.
6. I don’t put too much oil, because we often fry it like this, the taste remains the same, and it avoids wasting too much oil. When the meat is fried until golden on both sides, it can be out of the pan. If the heat is a little too big in the later stage, it can be adjusted to a low heat.
7. After the fried crispy meat is placed slightly cool, the surface is particularly crispy, and the meat is tender and delicious!
Tips:The spine meat is very tender, because there is a baby at home, so we all use spine meat to make it. But fried crispy pork is not limited to spine, tenderloin or other parts of meat can also be used!
If you want a particularly crispy crust, you can add more starch!
