Yunnan Yijia Fried Pork

Name: Yunnan Yijia Fried Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some egg; Some Lean meat; Some Pork belly; Some Little fan; Some Star anise powder; Some pepper powder; Some salt; Some Soy sauce; Some Chicken noodles; Some Cooking Wine; Some Sugar

by Sooner or later

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Every Chinese New Year and New Year holidays, there is a delicacy in the flavor of Yunnan Yi family-crispy pork. When I was young, the only chance to eat fried crispy meat was to have a wedding in the village. The adults secretly went to the kitchen to eat them during the period when they were fried. Usually I stayed in the kitchen. When the adults didn’t pay attention, I took a handful of crispy meat and went to the living room. Run and distribute it to the friends in the village to eat. After eating, we went again...Later, the adults were too lazy to take care of it. We just stood in the kitchen and ate until there was really a lot of food, which aroused the dissatisfaction of the adults. They would wave a spoon, a shovel, a knife, a stick, and so on, and they would blast us out, and they would still say "All of them were eaten up by your little ancestors, and there is no food to cook! Go go, go out...""

Yunnan Yijia Fried Pork

1. Beat the eggs and pour them onto the flour. Cut the lean meat and pork belly into small cubes and put them in, add an appropriate amount of flour, and then evenly spread them out with your hands.

2. Add an appropriate amount of star anise powder, pepper powder, salt, chicken powder, cooking wine, light soy sauce, and white sugar and mix well.

3. Use chopsticks to clamp the meat chunks with egg noodles into the heated oil pan

4. Pour an appropriate amount of oil in the pot and heat it to 70% heat. Use chopsticks to sandwich the meat with egg noodles into the heated oil pot.

5. Keep on medium heat, fry slowly until the surface turns yellow, then remove

6. Here, the crispy meat is done, simple.

7. It can be eaten directly, is crispy and fragrant, and can be eaten in soup with vegetables

Tips:
1. Add a few eggs according to the amount of flour or less, mine used a dozen eggs per catty of flour. You can also add some water, but mine did not. Add a few more eggs without adding water. Don't be too thin or too thick, just OK.

2. Lean meat and fat meat should be matched appropriately. Too much fat is easy to be greasy. Although the ratio of fat to lean is different, the two types of crispy meat are very delicious and fragrant.

3. Then pour some oil into the pot. A little bit more oil, no more than a crispy meat.

4. After the oil is 70% hot, you can put it in and fry it. Change to low fire. Otherwise, the cooked meat will not be cooked. Don't be too big. It's just like mine. The golden yellow color is ripe.