Osmanthus Pork
1.
Pork plum meat is soaked in clean blood and cut into slices, washed and drained
2.
Prepare ginger slices, salt, cornstarch and cooking wine
3.
Pour the seasoning into the pork, mix well and marinate for 2 hours
4.
Pour the eggs into a bowl and stir well, prepare crispy fried powder and sweet and sour chili sauce
5.
After that, first pick up the pork and dip it in the egg mixture to pick it up, then coat it with crispy fried powder and shake off the excess powder.
6.
Hot pot pour oil
7.
Warm oil one by one
8.
Fry until slightly yellow and pick up
9.
Wait for the oil temperature to rise and then deep fry until golden brown to pick up the oil control
10.
Put it in a basin and drizzle with sweet and sour sauce and enjoy
Tips:
1. After the pork slices are cut, they should be marinated for more than 2 hours, so that the taste will be very tender
2. The fried powder I use has a salty taste, so you don’t have to be too salty when marinating the meat
3. When frying, control the oil temperature, warm the oil for the first time, and increase the oil temperature for the second time, then pour it in for a quick frying and crisp it up immediately.
