How to make crispy meat

Crispy pork is a delicacy created by the working people after a long period of experience accumulation. It is crispy, tender, fat but not greasy and extremely delicious. Now that the economy is developed and people's living standards have greatly improved, the methods of making crispy pork are more diverse and the raw materials are more abundant. With some spices and ingredients, almost every family can make crispy pork by themselves. As for the method of making crispy pork, let me introduce it to you in detail below.

Dishes

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The characteristics of this dish of crispy pork are that it is crispy, tender, refreshing, fat but not greasy. Friends who don’t like spicy food will definitely like it. Main ingredients: 400 grams of pork, 5 grams of coriander. Seasonings: star anise, bay leaves, pepper, cinnamon, soy sauce, white sugar, onion, ginger, garlic, starch, vinegar, MSG, and vegetable oil in appropriate amounts. The cooking method is also very particular. First, cut the selected lean meat into strips and pieces, mix it with eggs, starch, and cooking wine and marinate it for twenty minutes. After frying it in oil, put it in a pan and steam it slowly until it is steamed thoroughly and set aside. At the same time, combine the meat with black fungus, tofu, vegetables and other condiments according to the cooking process. When a bowl of crispy meat comes out of the pot, it is bright in color, crispy but not mushy, fat but not greasy, and full of fragrance. It not only tastes delicious and fresh, but also is nutritious.

step

Peel the pork belly, score both sides, and cut into pieces 2.5 cm long, 1.5 cm wide, and 0.8 cm thick.

Mix eggs and wet starch into a paste; soak and wash the caraway, then cut into shreds; cut 10 grams of green onion and ginger into shreds, and cut another 10 grams into cubes and beat until soft.

Put a wok on the fire, increase the heat of oil to 70%, coat the meat evenly with the egg batter, put it into the oil, fry when it turns golden brown, remove from the pan, pour into a soup bowl, add soy sauce, cooking wine, fresh soup, green onion and ginger, steam until cooked through, and take out after about 20 minutes.

Pick out the onion and ginger, drain the soup into a wok, and place the meat in a soup plate.

Put a wok on the fire, add leek and salt and bring to a boil, skim off the foam, then sprinkle coriander, scallion and ginger shreds on the crispy meat. Add MSG, vinegar, sesame oil and pepper to the soup in the wok, pour it on the crispy meat.