How to make small crispy meat, how to make small crispy meat

The authentic preparation of the small crispy pork is as follows:

Ingredients: 130 grams of tenderloin, 40 grams of sweet potato starch, 2 grams of salt, appropriate amount of Sichuan pepper powder, 1 egg, appropriate amount of oil.

1. Cut the tenderloin into 3mm strips, add 1 gram of salt and a little peppercorn powder to marinate.

2. Add sweet potato starch to the egg and mix into a uniform paste, let it stand for a while.

3. Put 1 gram of salt and an appropriate amount of peppercorn powder into the batter.

4. Put the marinated meat into the batter and mix well.

5. Heat the oil in the pot to 60% heat (put the chopsticks into the oil pan, and there are small bubbles around the chopsticks).

6. Turn to medium-low heat and put the meat slices.

7. Fry until slightly yellow.

8. Put it on a plate and serve.

Small crispy pork is a characteristic traditional dish, but also a local specialty snack in Shanxi, Shaanxi, Henan and other places, the taste is crispy, tender, refreshing, fat but not greasy, is a more common dish on the table.

Small crispy meat. The Spring Festival is coming soon, and today I will share with you a steamed small crispy pork, which you can make at home after learning it, and you can eat this delicacy without going to a restaurant.

Small crispy meat. First of all, prepare the ingredients: about 8 taels of pork belly, 1 section of green onions, 1 small piece of ginger, red pepper, Sichuan pepper, and star anise.

Small crispy meat. First, remove the skin of the meat, cut it into strips that are a little wider than the shredded meat, and put it in a bowl for later use.

Small crispy meat. Add 2 grams of salt to the basin to increase the bottom taste, 3 grams of cooking wine to remove the smell, 3 grams of dark soy sauce to color, beat 1 egg, add an appropriate amount of dry starch, grasp it well with your hands, and set it aside to marinate for about 10 minutes.

Small crispy meat. Next, we put the cut meat strips through the oil: add an appropriate amount of cooking oil to the pot, and when the oil temperature is heated to 5, then put the meat strips along the edge of the pot in turn, and use a spoon to gently push and break up to prevent the shredded meat from sticking.

Small crispy meat. Fry on medium heat for about 3 to 4 minutes, and when the meat strips in the pan are golden brown, you can pour out the oil.

Small crispy meat. Start another pot, add an appropriate amount of water, add 3 grams of salt (1 spoon), 3 grams of dark soy sauce, 2 grams of cooking wine to remove the smell, burn until the soup boils, pour the fried meat strips into the steaming bowl, then put in the prepared ingredients, and then pour the boiled juice evenly on top of the meat strips with a spoon.

Small crispy meat. Next, we start steaming the small crispy pork: prepare a steamer, add an appropriate amount of water, put the grate on the water after the water boils, put the steaming bowl in the pot, cover the pot, bring to a boil over high heat, and then change to medium-low heat and steam continuously for 20 minutes.

Small crispy meat. After steaming, take it out and garnish with a little coriander.

Small crispy meat. Well, at this point, this nutritious and delicious little crispy meat is ready. Delicious and satisfying, it is suitable for both food and wine, come and learn it.

Ingredients: 8 taels of pork belly, 1 green onion, 1 piece of ginger, red pepper, Sichuan pepper, star anise, egg.

Seasoning: salt, cooking wine, dark soy sauce, dry starch.

Small crispy pork [Ingredients required].

A piece of pork belly, a small handful of dried peppercorns, an appropriate amount of salt, an appropriate amount of pepper, an appropriate amount of minced ginger, an appropriate amount of cooking wine, 80 grams of sweet potato starch, a spoonful of flour, two eggs, and an appropriate amount of cooking oil.

Steps] 1. First prepare a piece of fat and thin pork belly and cut it into strips, so that each piece of meat has fat and lean. Chop a small handful of dried peppercorns, and after chopping, put half of them into the pork belly. Add salt, pepper, minced ginger and cooking wine, grasp and marinate for 10 minutes.

2. Then prepare 80 grams of sweet potato starch, add a spoonful of flour, add salt and pepper, beat two eggs, stir until there are no particles into a paste, stir into a streamlined shape but flow down without leaving a trace. Then pour in the remaining chopped peppercorns, stir well and stir well with the meat, so that each piece of meat is evenly coated with batter, which is the key to the crispy and crispy meat.

3. Put oil in the pot and boil it until it is hot, then put in the pork belly, the pork belly can float quickly under the pot, so that the oil temperature is not greasy. Put the meat into the pot separately and fry it slowly over low heat for about 5-6 minutes. Fry the fat of the fatty meat, fry it until the crispy meat turns golden brown and then scoop it up first.

Then raise the temperature of the oil to 70% and fry it again in the pan, so that the crispy meat will be more crispy after re-frying. Wait until the color turns dark yellow and then remove from the pan.

Pork belly, eggs, flour 1Beat the eggs into a bowl and mix thoroughly;

2.The tenderloin should not be washed, and the water should be absorbed with a napkin or paper towel, cut into small strips about the thickness of the index finger, put some salt in the cut meat strips, stir in the egg juice into the meat, let it sit for 10 minutes, and then add too white powder to make a paste, and wrap the meat in it;

3.Fry the meat strips in the oil pan, first fry the skin over high heat, then adjust to low heat and fry until golden brown, scoop it up with a colander and eat;

4.Another way to eat it is to freeze the crispy meat that you can't eat, and boil it in cold water the next time you eat it.

The puff pastry of the meat will rot when boiled again), and finally add the Chinese cabbage and simmer over low heat, adding some salt or pepper to taste according to taste.

1. Cut the pork loin into little finger-like strips or small pieces;

2. Add Sichuan pepper powder and a small amount of dark soy sauce, salt, chicken essence, green onion and ginger juice;

3. Beat the eggs and add the starch to form a paste, and pour them into the adjusted meat pieces;

4. Marinate for more than half an hour;

5. After the meat in the pot is heated, put in the marinated meat pieces, first medium heat and then turn to high heat, if it is a thin strip of meat, it can be out of the pot after floating, if it is a meat piece, turn to medium and low heat and fry it for a while.

Ingredients: 500 grams of pork.

Seasoning: appropriate amount of peanut oil, a little salt, 1 piece of ginger, 1 teaspoon of light soy sauce

2 eggs, a pinch of white pepper, 1 2 teaspoons sugar, 100 grams of cornstarch.

Step: <>

1.Peel the pork and cut it into thin slices of about the same size;

2.Put the sliced meat in a large bowl, cut a few slices of ginger into it, and add an appropriate amount of salt;

3.Add a little light soy sauce, if you want to add dark soy sauce, just a little bit, increase the umami, and put a little sugar;

4.Add a little white pepper, mix well and marinate for a while;

5.Beat in two more eggs, mix well with egg mixture, add about 100 grams of cornstarch or cornstarch;

6.The batter at the bottom of the bowl will not recover immediately after separating the meat with chopsticks, and there may be some places on the surface of the meat slice where there is no batter paste, it doesn't matter, after frying in the pot, the surface is evenly hung with batter, remember to mix it for a while when you mix it before;

7.Add an appropriate amount of oil to heat, take the meat slices that have been pasted, put them in the pot, and fry them in batches;

8.In the first round of frying, don't be too old; 9.The pan is fried again on high heat, this time until the surface is golden and crispy.

(1) Peel the pork belly, cut it on both sides with a flower knife, and then change it into pieces of cm length, cm width and cm thickness. (2) Mix the eggs and wet starch into a paste, wash the antlers, cut them into shreds, shred 10 grams of green onion and ginger, and cut another 10 grams into pieces and pat them loose. (3) Put the stir-fry spoon on the heat, add oil and burn it to the heat, hang the meat pieces evenly with egg batter, take them out when they are fried in the oil until they are golden brown, put them in the soup bowl, add soy sauce, cooking wine, fresh soup, green onions, and ginger pieces to steam thoroughly, and take them out for about 20 minutes.

4) Pick out the ginger and drain the soup into a frying spoon, and put the meat in the soup plate. (5) Put the stir-fry spoon on the heat, add the antlers, refined salt to boil, skim off the foam, and then sprinkle the coriander segments, green onion and ginger shreds on the crispy meat, add monosodium glutamate, vinegar, sesame oil, pepper to the soup in the stir-fry spoon, and pour it on the crispy meat.

Dry-fried small crispy meat.

Ingredients: 250 grams of pork foreleg meat, 2 eggs, a small handful of Sichuan peppercorns, 80 grams of sweet potato starch, a little salt, and an appropriate amount of cooking oil.

Method: 1. Prepare 250 grams of pork foreleg meat, 2 eggs, a small handful of peppercorns, 80 grams of sweet potato starch, if there is no sweet potato starch, you can also use other starches, but it is best to use sweet potato starch, and the fried meat will be crispy.

2. Beat 2 eggs into a bowl with sweet potato starch and stir well with chopsticks. This sweet potato starch is granulated, and it is allowed to soften after a while.

3. We fry peppercorns in a dry pot and crispy, medium and low heat, at this time, we first cut the meat and cut the meat into small sections. Stir-fry the peppercorns, dry them, cool them, put them on the cutting board, crush them with a rolling pin, and roll them into peppercorn noodles.

4. After the meat is cut, put it on a plate, put in half of the peppercorn noodles, and then add a little salt, don't add too much, and add salt to the batter. Then grasp the meat pieces evenly with your hands. Grasp evenly and marinate for 20 minutes.

5. After the sweet potato starch is softened, use a spoon to stir and crush the starch granules until the batter is very fine.

6. Then pour the remaining peppercorn powder into the stirred sweet potato starch, add a little salt, and stir well. Pour the marinated meat into the batter and stir with chopsticks to allow the meat to hang the batter well.

7. Next, we can fry the meat in the oil pan, add clear oil to the pot, and when the oil temperature is six or seven hot, put the meat into the meat and put it one by one, otherwise it will stick. Keep frying over medium-low heat, fry until golden brown, remove the oil, and put it in the blotting paper to cool.

8. We have just fried this meat once, and we will go back to the pot to fry it again later. We fry until browned, turn off the heat and start the pan. There is still a piece of oil blotting paper underneath.

1. Wash and cut the fresh pork into finger thickness, one inch long.

2. Mix salt, cooking wine and dark soy sauce into the meat, mix well, and marinate for 3 hours.

3. Beat an egg and mix well, sprinkle in some dry starch to make the surface of the meat sticky with starch.

4. Pour cooking oil into the pot, after the oil boils, fry the mixed meat strips in the pot until the color turns slightly red.

5. Add green onion, ginger, chili pepper (add according to your preference), seasoning, dark soy sauce, salt, and add a small amount of water. You can put it in a bowl and steam it in a pot, if you can't wait, you can use a pressure cooker, and it's good for ten minutes.