How to make crispy meat crispy

If you want to fry crispy and crispy meat, you need certain skills. Generally, crispy meat is divided into large crispy meat and small crispy meat. Large crispy meat refers to meat with bones, while small crispy meat refers to meat with only lean meat. If you want to fry crispy and crispy meat, the key is to choose an appropriate amount of lean meat first, preferably tenderloin. This part of the meat is relatively tender when pounded, and tastes crispy on the outside and tender on the inside, with a very good taste. The second thing is to control the heat.

How to make crispy meat crispy

There are two types of crispy pork, large crispy pork and small crispy pork. To put it simply, they are divided according to what is inside. Large crispy pork contains bones, while small crispy pork contains lean meat. In the past, many people were poor and could not afford crispy pork with meat inside, so they stuffed bones in as well. As a result, the final shape of the crispy pork is that the ones with bones are larger, and the ones without bones are smaller.

Okay, let’s stop talking nonsense and get started. First, you need meat. We are going to prepare the best meat from the pig’s butt.

00-Pork. The other ingredients are very simple, pepper, galangal, green onion, salt, and some eggs, that's it.

Tips

Ginger needs to be flattened and cut into small pieces. Many people forget to flatten the ginger before cutting it. This is wrong. They think that the ginger juice will not seep out. Of course, the taste will be worse. Why use Sichuan peppercorns instead of Sichuan pepper powder in the finished product? Because the machine-made pepper powder does not remove the pepper seeds cleanly, the pepper seeds will become bitter after being ground into powder and not fragrant at all.

Galangal needs to be smashed with the back of a knife before cutting, otherwise it cannot be turned into powder. If you hope to suddenly taste a large piece of galangal in a piece of cooked meat, I won't stop you, it is definitely a strong taste.

You only need the egg white, so just make a small hole in the egg and pour it out, and the yolk can be taken out.

The meat should be cut into thumb-sized strips. Don't ask me whose finger size it is. It just means that it should be about the same size as mine. If you want larger chunks of meat, go for larger ones, while if you want smaller chunks, go for smaller ones.

Complete ingredients. Mix egg white, chopped green onion, chopped ginger, chopped pepper, galangal powder and salt with the meat and mix well. Marinate for a few minutes. The most difficult thing to control in this step is the saltiness. A slightly saltier finished product will be more fragrant. This is a job that requires skill and cannot be explained in a few words.

Okay, here comes the point, sweet potato starch should make its debut. Good sweet potato flour should be snow-white, fine and residue-free, so that it can be sticky and foam when put into the pot.

This is the handmade, snow-white, clean sweet potato starch with a pure taste. Attention, all you cooking enthusiasts.

Start adding flour to the marinated meat. Add it little by little, crush it with your hands, then stir, stir, stir...

The basic task is to make the powder elastic and sticky, and you need more powder. This job cannot be accomplished in a day, and there is no strict ratio, it is approximately a 1:4 ratio.

14-Knead the sweet potato flour.jpgYou need to do it several times until you can just pick it up with your hands and the meat can be vaguely seen in the flour paste in the bowl. If you feel the flour is too dry, add a little warm water. This means adding water if there is too much flour, and adding flour if there is too much water. The key is hand strength, no dry powder should be left. Keep pinching and it will finally look like this, it’s done.

15-The shape of the molded product.jpgOkay, now comes the fun part. Put oil in the pot and heat it up to 80% hot. Don’t let the smoke come out, otherwise the dough will get burnt if you put it in. Fry the meat piece by piece in the hot oil pan. Looking at the steam rising from the pan and the bubbles in the oil, I can't wait.

Start frying

When the flour is clumped together, use a spatula to push it gently to prevent it from sticking to the pan, and then cut apart the meat that is stuck together. Fry on low heat for about 10 minutes. Tap the meat with a spatula. When you hear a crisp sound, drain it with a colander.

Oil pan process

Okay, wait three to five minutes for the meat to cool down. Take your time to enjoy a plate of crispy pork that is crispy on the outside and tender and hot on the inside. I don’t want to tell you what the experience is like because you have to fry it yourself.

In addition, if you think fried food is a bit oily, add a pot of hot water, cook the meat, prepare some fresh pea tips and blanch them, and you will have a pot of snow-white and tender meat soup. It's roughly like this.