【sichuan Cuisine】fried Crispy Pork

Name: 【sichuan Cuisine】fried Crispy Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork; 2 egg; 250-300g (sweet potato starch) Sweet potato starch; 750g (vegetable oil) Corn oil; Some salt; 1 spoon Soy sauce; A handful Sichuan pepper; a little Chicken Essence; 15g (cooking wine) Huadiao Wine

by Spring sister

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

When I was a child in my hometown, Ma Ma would usually deep-fry crispy pork in two times, one during the New Year's Day, and then when the family bought suet or fatty meat to boil lard. Especially during New Year's and holidays, almost every family will deep-fry crispy meat to show joy and harmony. Whenever the adults are frying the crispy meat around the pot, the little ones of us will circle around the pot. While Ma Ma was frying, we were guilty of cheating. The crispy meat just out of the pot is hot and crispy. When you bite it, you can hear the sound of "click" in your ears. When you chew it carefully, the mouthful of meat and meaty fragrance hits every taste bud on the tip of the tongue.

The fried crispy meat is usually served directly on the table. The extra crispy meat can be used to steam a dish "steamed crispy meat" in Shuibawan in Eastern Sichuan, or it can be combined with other vegetables to make soup, and it can also be used with mushrooms, bamboo shoots, bamboo fungus, yellow flowers, fungus, etc. Combine the ingredients together to braise a dish. My family often uses crispy pork to make noodles or hot rice. It is also delicious with vegetables such as tomatoes, loofah, small rape or cabbage.

Deep-fried crispy meat, a small dish, carries the profound feelings of countless wanderers towards their homeland and relatives, and they have also traveled all over the country with the footsteps of the wanderers. "

Ingredients

500g Pork
2 Egg
250-300g (sweet potato starch) Sweet Potato Starch
750g (vegetable oil) Corn Oil
Some Salt
1 spoon Soy Sauce
A handful Sichuan Pepper
a little Chicken Essence
15g (cooking wine) Huadiao Wine

【sichuan Cuisine】fried Crispy Pork

1. Wash the pork and cut into thin slices. Generally choose pork with partial fat, and the fat ratio should not exceed 3:7.

【sichuan Cuisine】fried Crispy Pork recipe

2. Put appropriate amount of salt, soy sauce, pepper, Huadiao wine (or cooking wine, white wine), a little chicken essence and marinate for half an hour.

3. Add sweet potato starch and sprinkle appropriate amount of salt on the starch.

4. Beat in two eggs. Eggs are indispensable if you want the crispy meat to be golden and crispy. If you want more crispy, you can put an extra egg or two.

5. Pour in water a little bit to wet the sweet potato starch. When the starch has absorbed enough water, the starch is mixed with your hands, so that each piece of meat can be evenly coated with starch, and you can grasp the meat with your hands and massage it. This action can be done for a few more minutes. It should be noted that the starch should not be too dry, because too dry will affect the texture of the crispy meat; it should not be too clear, too clear, it will not stick to the paste, and it will blow up when it is put into the oil pan. So the state of hanging is just as good as the picture.

6. Send another piece of starch-coated state. This step should be judged with eyes.

7. Wash the pot, boil it dry, and pour in corn oil or other vegetable oil. As little as 50 or 60% hot. Keep it on medium heat.

8. Grab the battered meat slices with your hands and put them in the pot. Remember to grab a ball (about 4 or 5 slices), not a slice. The meat is tightened, which affects the taste of crispy meat.

9. After the crispy meat is heated, it will expand quickly. Use chopsticks to turn the crispy meat and fry it evenly.

10. The crispy meat will slowly rise to the surface of the pot during the frying process. After the surface is fried and crispy, it will be served and let cool. The larger pieces can be cut smaller with scissors. Ready for another second bombing.

11. Exploded for the second time. Slowly fry the surface crispy over medium heat. When tapping lightly with chopsticks, you can hear the "fluffy" crisp sound.