Small Crispy Pork
by Bo Xinyuehe Han Girl
Favorite
Difficulty
Normal
Time
15m
Serving
2
A small snack loved by all ages
1. Cut the foreleg meat into long finger-thick strips and put it into the container, add all the ingredients and condiments on it, and mix well. Remember, don't add a drop of water in this step, add all the eggs, it will be more crispy. Why should I use half of the sweet potato starch and half of the potato starch, because it will have a better taste, and the pure sweet potato starch will be more chewy, but not crispy. Simple potato starch is too crispy, not chewy, and not fragrant, so I put half of it, which is great! Like the state above, it will fry after standing for half an hour.
2. Put a half pot of oil in the pot, and heat the oil until the chopsticks bubbling in, then you can put the meat in and fry it. When putting the meat, remember to turn to low heat, wait until the meat is finished, then turn to medium heat and fry until it is set, then turn it over and fry for 3 minutes, then turn to high heat, turn it over and fry for another 2 minutes.
3. Fry it so golden, fish it up with a colander
4. If you like the original flavor, just eat it like this. If you want to eat a dry dish, just serve with chili noodles. It's very convenient.
5. My neighbor has eaten several times and often asks me when to make it again
6. If you can’t finish eating crispy pork, you can freeze it in the refrigerator. It’s also great to cook crispy pork noodles next time.
7. Boiled crispy meat is more Q bomb, do you love it?
Tips:I don’t need to re-fry my crispy pork because I use a better overall ratio of starch
