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Hengda Xing'an Canola Seed Olive Oil (fried Crispy Pork)
by 1 coarse tea and light rice 1
Favorite
Difficulty
Easy
Time
15m
Serving
4
"Puffed pork" is a famous traditional dish in Sichuan, and it is also a delicacy in my childhood memory. At that time, during the New Year, almost every family would deep-fried crispy meat. Often, adults were frying and children were eating them. It was very interesting and the flavor of the New Year was particularly strong.
I used Hengda Xing’an Canola Seed Olive Oil for frying this time to make the crispy meat. The taste is very fragrant and there is no peculiar smell. The fried crispy meat is golden in color and attractive.
It is not difficult to make crispy pork. You only need a piece of pork belly, marinate it with some seasonings, and fry it with starch paste. It is crispy, tender, refreshing, fatty but not greasy, and it is not in a hot pot. One of the essential ingredients.
I used Hengda Xing’an Canola Seed Olive Oil for frying this time to make the crispy meat. The taste is very fragrant and there is no peculiar smell. The fried crispy meat is golden in color and attractive.
It is not difficult to make crispy pork. You only need a piece of pork belly, marinate it with some seasonings, and fry it with starch paste. It is crispy, tender, refreshing, fatty but not greasy, and it is not in a hot pot. One of the essential ingredients.
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