Xiao Su Rou [ms. Kong Teaches Cooking]

Name: Xiao Su Rou [ms. Kong Teaches Cooking]
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g 400g pork belly; 300g 300g flour; 1 piece 1 egg; 50g Starch 50g; 3g 3 grams of salt; 20ml 20 ml of cooking wine; Some Black pepper to taste; Some Appropriate amount of pepper powder; Some Rapeseed oil

by Teacher Kong teaches cooking

5.0 (1)

Favorite

47

Difficulty

Easy

Time

5m

Serving

2

Recently I have shared several recipes for New Year’s dishes, and the popularity of the visit is still quite high. If you missed the previous recipes, you can open my public account to check them again. Today, I still focus on New Year dishes, and enjoy this delicious "small crispy meat". The small crispy pork is a dish, and it is also a very delicious snack. My child loves this small crispy pork, and she can eat it with tomato sauce.

The Chinese New Year is coming soon, and parents in the family should start frying pan, fried octopus, croquettes, fried shrimps, fried lotus root tongs and so on. The ingredients are tumbling happily in the oil pan, and the air is filled with a strong fragrance of oil. The fried food just out of the pan is simply incredibly fragrant. Hearing this will definitely make you feel full of new years. You can share my post with your parents and let them try this delicious "small crispy meat".

Ingredients

200g 400g Pork Belly
300g 300g Flour
1 piece 1 Egg
50g Starch 50g
3g 3 Grams Of Salt
20ml 20 Ml Of Cooking Wine
Some Black Pepper To Taste
Some Appropriate Amount Of Pepper Powder
Some Rapeseed Oil

Xiao Su Rou [ms. Kong Teaches Cooking]

1.
Peel the pork belly and cut into long strips.

2. Put pork belly strips into a bowl, add 1 egg, 20 ml cooking wine, 3 g salt, appropriate amount of black pepper and pepper powder, and 50 g starch.

3. Stir the seasonings well and marinate for 30 minutes.

4.
Add 300 grams of flour to the bowl.

5.
Add an appropriate amount of water and stir the flour into a flocculent shape.

6.
Put the marinated meat strips on the fluffy flour and coat them evenly.

7.
Heat an appropriate amount of rapeseed oil in the pot to 60% heat, and put the meat strips one by one. (Put the chopsticks into the oil pan, when the oil temperature is 5-60% hot, look closely at the surface of the oil, there will be ripples, the bubbles around the chopsticks become dense, but there is no sound.)

8. Heat an appropriate amount of rapeseed oil in the pot to 60% heat, and put the meat strips one by one. (Put the chopsticks into the oil pan, when the oil temperature is 5-60% hot, look closely at the surface of the oil, there will be ripples, the bubbles around the chopsticks become dense, but there is no sound.)

9.
The fire exploded until golden brown.

10.
Keep flipping during the frying process.

11. Drain the oil and serve. If it is used for cooking in casserole or for secondary processing such as steaming or braising, this is fine. If you can't finish it, you can put it in a fresh-keeping bag and put it in the refrigerator for refrigeration or freezing. (If you eat dry fried, after all the crispy pork is fried and removed, turn on high heat. When the oil temperature rises to 70% hot, re-fry for about 30 seconds. Direct dry-fried crispy pork is the best.)

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