How do you make the small crispy pork that many restaurants are selling?

First, choose a piece of good tenderloin and cut it into small strips to make it easier to cook, secondly, add egg whites during the marinating process to better lock in moisture, and finally control the heat and fry slowly over low heat until the surface is golden and crispy.

The small crispy pork is to cut the pork belly into thin slices, then add eggs, starch, salt, pepper, stir it evenly and then put it in the oil pan to fry it, and when it is fried until golden and crispy, it is very delicious and fragrant.

The method of small crispy pork is very simple, you only need to cut the raw pork you bought into meat pieces, not too small, and then pour the chopped onions, ginger, garlic and other condiments on the meat pieces, and then pour in oyster sauce and light soy sauce for half a day of marinating, and then stir-fry, after stir-frying, it is made into small crispy meat.

Cut the lean meat into strips, coat it with a thick starch solution, fry it twice in soybean oil, remove it, and eat it with salt and pepper.

In fact, it is to marinate the boneless chicken fillet in advance, add some favorite sauces to make it very flavorful, and then the taste will be more delicate, put it in the pot and fry it until golden on both sides, plus some cumin powder and chili powder, which are very delicious.

1. Cut the beef into small slices, or strips, and shred as you like. After chopping, use a little cooking wine, corn starch, soy sauce, grasp well and marinate for a while.

2. Cut the millet pepper into sections, and finely chop the ginger and garlic.

3. Put oil in the pot, put a few peppercorns when it is not very hot, slowly fry the peppercorns, and then remove the peppercorns.

4 Put the ginger and garlic into the pot and stir-fry a few times, smell the fragrant beef into the pot, spread it out, add a little light soy sauce, and then put the millet pepper into the pot (the water for soaking millet pepper is also put into the pot), start stir-frying, a little water will come out, don't worry Continue to turn and add white vinegar.

5Add a tablespoon of chopped chili peppers. Then stir-fry. until the water is almost dry.

6. MSG chicken essence can be added casually.

7Because the previous millet peppers, chopped peppers, soy sauce, and light soy sauce were all salty. So there's basically no need for salt.

8Finally, place on a plate and garnish with chopped coriander or green onion as desired.

Introduction: Have you ever eaten fried crispy pork? Anyway, I like to eat very much, and I used to buy it often at work, but the price is very high, but it tastes very delicious, so sometimes it is more expensive, if you make it at home, it must be relatively safe, and it is also more convenient.

I believe everyone has such a feeling, the small crispy pork is really delicious when fried, and I feel that his production method is relatively simple, usually whether it is at home or when, you can make it yourself. But do you know how to make crispy pork correctly? What can I do to make it taste better than the outside?

Everyone should know that small crispy pork is actually fried with pork, so if you want to eat more at home, the first thing you need to do is to buy a certain amount of pork and a certain amount of eggs, because these are its main ingredients.

And the dish of small crispy pork is also very nutritious, whether you eat it directly or eat it in soup, it is very fragrant, and the fried small crispy meat, its surface is golden and crispy, the taste is crispy on the outside and tender on the inside, and it is not greasy to eat. The recipe for fried crispy pork is a pound of pork belly, a bowl of sweet potato flour, two eggs, Sichuan peppercorns, powder, pepper, and salt. First of all, you need to wash the pork belly, then cut it into long strips of fat and thin, then put the cut pork belly into a bowl, add an appropriate amount of sweet potato powder and two eggs, and then add an appropriate amount of salt, pepper powder, pepper, stir well, and marinate for 20 minutes.

Put an appropriate amount of oil in the pot, when the oil temperature is 5 hot, put the marinated pork belly into the pot one by one, fry it until golden brown, take out the meat slices and fry it into shape, then take out all the dregs in the pot, burn the oil to 7 into heat, and then fry the small crispy meat again, fry it until golden brown and take out the oil control. Everyone should pay attention to the secret of frying small crispy pork is to use rapeseed oil, so that the color of the fried meat is particularly beautiful. In addition, it is necessary to pay attention to the oil must be enough, and to grasp a certain temperature, first install the fire and then turn to the fire.

The small crispy meat needs to be fed with starch and eggs in advance, and then fried with 50% oil temperature, so that the small crispy meat will be more delicious than the one bought outside.

You should choose some fresh meat to make the meat filling or cut it into strips or cubes, and then put it in a pan and stir-fry it with oil. That's it.

When making it, you must prepare the starch, add water to it, stir evenly, wrap it in the meat, and put it in the oil pan to fry.

hello！I'm a fatty but not greasy freshly fried little crispy meat. Crispy pork is a special traditional dish, and many local snacks will have the unique taste of each place.

But on the whole, they are crispy, tender, refreshing, fat but not greasy. Friends who don't like spicy food will definitely like it.

There are many ways to make meat, and you can choose different ways to make it according to your favorites, so when making meat, you must first understand how you want to make it, so that when you make it, you will know how to make the best, how to make small crispy meat, so that the dish has a unique way to make it, and it has a unique taste, rich in protein, and it is a very good dish.

What is the specific method of making small crispy meat, there are not many steps in its production method, so when making it, it is also necessary to pay attention to understanding it first, so that when making it, it can be carried out smoothly and there will be no other problems.

Preparation of small crispy pork:

Ingredients: 400g pork belly, 130g starch, 2 eggs, 3 tablespoons (45ml) dark soy sauce, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 1 teaspoon (5g) of Sichuan peppercorns, 1 teaspoon of salt (5g), 1 coriander, 20g of dried fungus, 50g of winter bamboo shoots, 1 tablespoon (15ml) of Shao wine, 500ml of oil (actual consumption of 30ml).

Method: 1. Cut the pork belly into small slices 1cm wide and 4cm long. Slice the green onions diagonally. Thinly slice the ginger and garlic together. Wash and chop the parsley. Soak the dried fungus in water, and then select it into small flowers. Cut the bamboo shoots into comb slices.

2. Pour the starch into a bowl, knock in the eggs and mix well, then put the pork belly slices into a layer of egg batter and marinate for 10 minutes.

3. Heat the oil in the pan over medium heat, put the pork belly slices into the pot one by one when it is 50% hot (to prevent them from sticking to each other), slowly fry them over medium heat until golden brown, and then remove and drain the oil.

4. Leave the bottom oil in the pot, after heating, put the green onions, ginger slices, garlic slices and peppercorns into the stir-fry until fragrant, then add the fungus florets and Shuifa winter bamboo shoots and stir-fry for a while, then add an appropriate amount of water (80ml), salt, Shao wine and dark soy sauce and stir-fry evenly.

5. Pour the fried fungus and winter bamboo shoot slices into the pork belly slices and mix well, then put them in the steamer and steam them over high heat for 45 minutes.

6. Finally, take the small crispy meat out of the steamer and sprinkle with chopped coriander.

Tip 1: The meat skin of pork belly is thin, fat and thin, and the meat is more tender, so it is best to burn, burst, stew and marinate.

2. Cut the pork belly slices into palatable slices that are more suitable for cooking and flavoring.

3. When frying pork belly, because it contains water, there will be the possibility of oil splashing, so you should prepare for protection before cooking.

Through the above introduction, the practice of small crispy meat is also very good, in the production, can be carried out according to the above methods, and in the above production methods, in the combination of this kind of ingredients, there is also a detailed description, in the production of this kind of food, but also know how to make the best, so that it has a unique taste.

The small crispy meat that is crispy on the outside and tender on the inside is the best.

Crispy meat does not require much meat, basically as long as there is fat and lean, I used pork belly, peeled, cut into slices about half a centimeter thick, a small handful of peppercorns.

Cut the tenderloin into strips, salt chicken powder, pepper, thirteen spiced oyster sauce, marinate, flour and fry in the pan.

The traditional method of small crispy meat, let's make it yourself.

Breakfast is no longer exquisite, fried a small crispy pork with meat roll white porridge.

Boiled crispy pork to share with good friends. Old delicious.

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.

The small crispy meat that is crispy on the outside and tender on the inside is the best.

Breakfast is no longer exquisite, fried a small crispy pork with meat roll white porridge.

Teach you how to make crispy pork at home.

The traditional method of small crispy meat, let's make it yourself.

The traditional method of small crispy meat, let's make it yourself.

The small crispy meat that is crispy on the outside and tender on the inside is the best.

Breakfast is no longer exquisite, fried a small crispy pork with meat roll white porridge.

Teach you how to make crispy pork at home.

The small crispy meat is made of pork belly, the pork belly is not fat or material, and the small crispy meat made is crispy, tender, refreshing, fat but not greasy.

Small crispy pork is a characteristic traditional dish in China, a special snack in Shanxi Province, Shaanxi Province, Henan Province and other places, Duan Biao serves all over the country. In addition to eating dry, the small crispy meat can also be steamed and eaten as a soup. No matter which way you eat it, it can make you have an appetite.

Although the preparation method of small crispy pork is not complicated, it does require a certain amount of cooking experience to make it crispy and tender, fat but not greasy, tender and refreshing.

I believe that many people love to eat small crispy meat, and many people have made it themselves, and many people make small crispy meat that looks golden and crispy. But when you bite into it, you will feel very tired, and you will not want to eat it again after eating a piece. Most people choose lean pork and tenderloin when making small crispy meat, but this kind of meat is very challenging for cooking.

Chefs usually slice the meat first and then use a knife to break it up, which is a tedious process.

Crispy meat selection

The material is selected in the upper body of the pig, because the meat is relatively tender, fat and thin. After the meat is sliced, then add pepper, salt, white wine, minced ginger, starch, and egg white according to the amount of starch and mix thoroughly. Don't be too clear or too dry, and after marinating for five minutes, remember not to mix with water.

Because the submerged meat is to be fried in an oil pan, if there is water, it is very dangerous, and the oil will explode when it encounters water.

The fried meat is not only very fragrant, but also the lard in the meat can be fried out, so it will not be too greasy to eat. The meat is only fried until it is eight ripe, then cut into small slices and placed at the bottom of the bowl. Potatoes or lotus roots can be placed on top of the meat, and the potato roots are cut into small pieces and steamed over high heat.

Be sure to set it on fire, and the most effective is the steamer. After steaming, turn the head bowl over with a pot that can hold the soup, that is, the potatoes or lotus roots are at the bottom of the basin, and the crispy meat is on top.

Pork.

Ingredients: 500 grams of pork belly, 2 shallots, 10 grams of Sichuan peppercorns, 1 egg, 50 grams of flour, 1 tablespoon of light soy sauce, a pinch of white pepper, and a pinch of thirteen spices.

Method: 1. Cut the pork belly into strips, add salt and thirteen spices of light soy sauce, and marinate for half an hour.

2. Sichuan peppercorns, white peppercorns, stir-fry until fragrant, and mash into minced pieces.

3. Put the flour, starch, eggs, peppercorn foam, and chopped shallots into a basin. Add a bowl of water, and the sedan will be stirred into a paste.

4. Add the meat strips, and fry the meat at a temperature of 70%.

5. Fry until golden brown and remove it, and after it cools, fry it again.

6. Fragrant, crispy, crispy, super delicious.

Here's how:

Ingredients: 1 piece of pork tenderloin, 1 egg, 2 spoons of sweet potato starch.

Excipients: a little salt of wax ears, a spoonful of Sichuan pepper powder, a little monosodium glutamate, a spoonful of vegetable oil.

Steps: 1. Prepare a piece of pork tenderloin, clean it, cut the pork tenderloin into thick strips, and repeatedly scratch and wash it with water socks and potatoes to wash away the blood and odor on the pork.

2. Put the cleaned tenderloin into a large bowl, add an egg, two or three spoons of sweet potato starch, to hang the meat strips, the steps of hanging the paste are not inconspicuous, but very important, fry the small crispy meat, if you want the pork to be crispy, you must use sweet potato starch to hang the paste.

3. Put on disposable gloves, grasp the eggs and sweet potato starch evenly, and wrap them evenly on the pork.

4. Add an appropriate amount of salt, pepper powder, monosodium glutamate, about 20 ml of vegetable oil to the meat strips, and add some chicken essence to the chicken essence.

5. Grasp the seasoning and pork with your hands again, and let the pork marinate for a quarter of an hour.

6. Adjust the oven to air frying mode in advance, preheat to 200 degrees, we are not idle in the preheating process, take out the air frying net supporting the oven, spread a layer of high-temperature resistant oil paper at the bottom, and then use chopsticks to evenly place the pork strips on the oil paper.

7. Send the air frying net and pork strips into the preheated oven together, select the air frying function, fry at 200 degrees for about 15 minutes, remember to take out the frying net halfway, and turn the pork over with chopsticks, so that both sides of the pork can be fried to golden brown.

8. You can sprinkle some dried chili powder on the fried small crispy meat to taste, you don't need to add anything if you like to eat the original flavor, you can eat it directly, or you can dip it in some of your favorite sauces, such as sour plum sauce and tomato sauce, which is particularly delicious.