Crispy Pork Neck

Our country is unique in the world in terms of food. There are various meat and vegetable dishes, fried, stewed, boiled, etc., with rich ingredients, and the delicious dishes are also colorful, fragrant and tasty. The crispy pork neck mentioned in this article is one of them. Pork neck is actually a part of the pig that is not very delicious, but after a series of cooking, it has become a delicacy. Let me introduce it to you in detail.

Crispy pork neck is a delicacy with pork neck as the main ingredient.

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ​​which promotes iron absorption, which can improve iron deficiency anemia.

Target Group

People with internal accumulation of damp-heat and phlegm should take it with caution; those who are obese or have high blood lipids should not eat too much.

Edible effects

It tastes sweet and salty, is neutral in nature, and enters the spleen, stomach, and kidney meridians; it tonifies the kidney and nourishes blood, nourishes yin and moistens dryness; it is mainly used to treat damage to body fluid due to febrile disease, emaciation due to diabetes, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, tonifies deficiency, nourishes yin, moisturizes dryness, nourishes liver yin, moisturizes the skin, promotes defecation and stops thirst. Drinking pork soup can urgently replenish irritability, dry cough, constipation and dystocia caused by lack of body fluid.

Ingredients

Pork neck, vegetable oil

practice

Take out the quick-frozen pork neck and thaw it 2 hours before frying.

When the oil temperature is 4-5% hot, put it in the pan

After being fried twice

Sprinkle a little water on the chopping board, cover it with a layer of plastic wrap and a layer of tin foil to separate the pork from the chopping board.

The cutting board is often used to cut raw food. The temperature of the fried pork neck is high and it is not easy to come into direct contact with the cutting board.

Slice the pork neck at an angle, the thinner the better, because it is not easy to slice the pork neck thicker, and if it is thick, you will not be able to taste the flavor.

Fried Crispy Pork Neck

Marinate the pork neck with a little salt and honey pork ribs seasoning for half an hour.

Add a little cold water to the fried flour and cooking oil to make a paste.

Make sure the paste is enough to stick to the pork neck.

Pour cooking oil into a hot pan. When the oil is heated to a temperature that stops smoking, put the pork neck that has been coated with paste into the pan and fry over medium heat until both sides turn golden brown.

Fry until golden brown and then drain the oil.

Just cut into pieces and arrange on a plate.