How to make fried crispy pork

Freshly fried crispy pork is a delicacy made with high-quality pork belly as the main ingredient, and then added with starch, eggs, minced ginger, salt, oil, MSG and other auxiliary ingredients. His method is relatively simple. He marinates the pork belly in starch and egg liquid, then puts oil in a pan and frys the pork belly over low heat until it turns golden brown and is ready to serve. Let’s take a look at how it’s done.

How to make fried crispy pork

Ingredients: Main ingredient: pork belly. Auxiliary ingredients: starch, eggs, minced ginger, pepper, salt, cooking oil, MSG/chicken essence. Method: 1. Cut the half-fat and half-lean pork belly into strips, beat the eggs, and cut the ginger into minced ginger. (The reason I didn’t put garlic in is because I feel that garlic will easily become mushy when fried in a pan and will taste bitter) 2. Mix the egg liquid and starch evenly, add appropriate amounts of salt and MSG, pour it into the container with the meat, and add appropriate amounts of pepper and minced ginger. (You can also add some five-spice powder) 3. Heat oil in a pan over high heat, add the mixed meat strips, and fry over low heat. 4. Fry until golden brown and serve. 5.The finished product is as shown in the picture.

Cooking Tips

1. Pork belly is too fat and tenderloin is too lean. The best meat that is neither fat nor lean is pork belly - also called neck back meat. It has a scientific name at the supermarket meat stall, called "No. 1 cut". Choose the part with fat and lean parts and no fascia. It is the best part for making fried meat. 2. Mix beer with the batter. You don't need to add any tightening agents to get a crispy crust, and it will not become soft for a long time. It is very delicious. This can only be done at home without regard to cost; 3. The powder in the fried batter can be all flour or all starch. I am used to half flour and half starch. The taste and color are slightly different. It depends on your preference; 4. The specific amount of fried batter materials, I usually rely on my feeling. This time I weighed it carefully, but eggs are of different sizes and the water absorption of flour is also different, so the amount of beer needs to be slightly adjusted according to the situation;