Small Crispy Pork
1.
Make small crispy pork. The choice of meat is very important. We chose pork belly with two knives. This one is thinner. It tastes better without a bit of fat. Let's pat it softly with the back of a knife.
2.
Cut into thick strips soy sauce and old soy sauce cooking wine cumin powder, add a little five-spice powder and stir evenly.
3.
Marinate for half an hour.
4.
Now it’s the most important step, to make the paste. If you don't have the egg starch fried chicken powder, you can leave it alone, five-spice powder and Chinese pepper. The authentic crispy meat must be fragrant with the whole peppercorns. Let’s stir it evenly. If it feels a bit dry, don’t put a little bit of salad oil in the water so that it will be crispy.
5.
Heat the pan when the oil is 40% hot and turn to low heat. The marinated meat is battered once, and the meat is evenly hung on both sides with chopsticks. This one or two pieces of one or two pieces of fry can not be poured in and fried and then fished out to control the oil.
6.
Everyone re-explodes for thirty seconds. In this step, all the crispy meat can be poured in to increase its crispness.
7.
Oil control pan. It can be steamed or eaten directly like this, or as a soup.
Tips:
The main point of making crispy pork 1 must use pork belly to make fat and thin to taste delicious. Second point. Do not add flour when making the batter, the flour will not be crispy. Then stir it evenly. If it is dry, add oil instead of water. The third point. Use a low heat the first time you fry. Fry slowly. Don't put too much at one time to affect the taste.
