Sichuan Fried Crispy Pork

Sichuan Crispy Pork is a well-known specialty dish in Sichuan. It belongs to Sichuan cuisine, with a crispy, tender and refreshing taste, but fat but not greasy. Sichuan Crispy Pork is made from pork, preferably pork belly, and other ingredients should also be selected, such as potatoes, eggs and other ingredients. The finished crispy pork has a rich taste and good nutritional value.

Sichuan Fried Crispy Pork

Ingredients: 300g pork, 1 potato, half a lettuce, 2 eggs, 2 cloves of garlic, 2 scallions, starch, salt, chicken essence, soy sauce, chili oil, and pepper oil

Preparation method

1. Wash the lean pork, scrape the skin clean, and cut into strips, not too thin or too fine. 2. Then beat two eggs into the meat and mix thoroughly, just like beating egg paste. 3. After the meat and eggs are mixed well, add salt, chicken essence, chili oil, pepper oil, soy sauce and cornstarch and mix well. 4. Add the cornstarch (potato flour, starch) slowly, and mix until every piece of meat is coated with cornstarch. It is ready if it does not become too watery and fall apart. 5. Put more oil in the pan and heat it up. When bubbles appear when you put chopsticks in, you can put the meat in and fry it.

6. After the crispy pork is fried, put the potato cubes in and fry them again so that they will cook faster later. 7. Put a little oil in the pan, stir-fry the scallion segments and garlic slices until fragrant, then add a spoonful of bean paste and stir-fry until the oil turns red. 8. Add the potato cubes and lettuce cubes and stir-fry. 9. Pour in an appropriate amount of hot water, cover and simmer until the potatoes are soft. 10. The amount of water should be controlled well. If you add too much, the crispy meat will be too soft and mushy. If it is too dry, the crispy meat will not be juicy enough and will be difficult to eat. Basically, when the water content is 80% of the potatoes, you can put the crispy meat in and stir-fry and simmer it. If you like to drink soup, you can also add more water. The recommended "Pea Tip and Crispy Meat Soup" can be said to be a famous dish. The soup is fresh and delicious, and it is endless aftertaste. 11. When the crispy meat is cooked until it is softened and the water is a little dry, add the scallion and a little salt. Simmer for a while until the scallion is green and the juice is absorbed, then you can serve.

Method 2

Ingredients: 500g pork belly, 2 eggs, 5g ginger, 4g pepper, 2g salt, 2g sugar, 2g light soy sauce, 3g five-spice powder, 2g dark soy sauce, 15g sweet potato starch

1. Wash the best pork belly, peel it and cut it into 0.5cm thick slices

2. Slice the ginger and put it into the sliced ​​meat. Add salt and pepper to the meat and marinate for 10 minutes. Add sugar, light soy sauce, dark soy sauce and five-spice powder and marinate for 15 minutes.

3. Add two eggs and mix well. Add sweet potato starch and let stand for 10 minutes. Paste.

4. Add more oil, fry the meat slices after the oil temperature rises, and take them out when they turn light yellow. Continue frying the meat slices one by one. When the oil temperature rises again, fry again until golden brown.

Cooking tips: Don't cut the meat slices too thick to avoid undercooking; it's best to use sweet potato starch, but if you don't have it, corn starch can also be used; the fried crispy meat can be used to make soup or eaten directly;