How to fry the meat slices deliciously, how to make the fried fat meat slices crispy and delicious

If you want to fry the meat slices, in fact, the method is also very simple, cut the line meat into slices, marinate it with seasonings later, then wrap it with a layer of starch, and then marinate it, and then put it in the pot to fry at this time, you can fry it until it is very delicious and delicious.

Hello, you can go down and marinate that meat slice first, use that cooking wine, and then go down with pepper to marinate it, and marinate it for 20 minutes, what's wrong? Wrapped in some fried powder, it tastes quite fragrant.

Fried meat slices should stand in a paste made of egg liquid and flour for a while, and then fry them in oil, so that the taste is very delicious, charred on the outside and tender on the inside.

This is to choose the kind of tenderloin, cut the tenderloin, put it in the cooking wine, salt, starch, egg mixture, put some noodles, put it in the batter to marinate, put oil in the pot, and then put the meat slices in it and fry it when it is eighty percent hot.

In terms of sliced meat, I think it's this fried pork section, and then it is directly coated with flour and starch, as well as eggs, and then the pan is directly dry fried.

If you want the meat slices to be delicious, you must fry the meat slices, and you can marinate the meat with cornstarch and egg white. The meat slices that are fried in this way are very smooth.

The meat slices are marinated in seasoning for 10 minutes, then hung with a layer of starch and fried again to make it very delicious.

Large slices of meat should be coated with a little starch is better. It tastes better when fried that way.

This needs to be processed in advance, patted, and then marinated, and then fried with flour.

How can the meat slices be fried? For this question, you should ask a chef to consult him, and he will tell you how to fry the tablets deliciously? You can also go to the Internet to search for it, there should also be various ways to fry meat slices on the Internet, just ask.

If you sit up on the side of the road and say it, I think it's noisy directly, and it's so delicious to find the chili peppers.

Slices of meat are not suitable for frying, only for stewed soups.

I will come to you to solve this problem for you and help you solve your problems.

First of all, frying fatty meat, this is one of the methods we used to boil animal oil in the past. If you want fatty, crispy and delicious, then we have to do it, master the time and heat, if the time is too long then the meat will become fat, if it is too short then the meat will not be crispy.

When we fry fatty meat, we must not put any oil in the pan. Many of us think that frying fatty meat, frying it in oil, is actually wrong. When we fatten the meat, put a little water in the pot, put the meat in, and put the excess fat out of its body little by little over low heat.

This is the only way to make the fat crispy.

To sum up the above, we must not be big, but use low heat to bake out the excess fat little by little. The remaining oil can be used to cook dishes.

Ingredients for fried pork fillets.

Lean pork 500 grams.

Thirteen spices 3 grams.

Salt 10 grams.

A little monosodium glutamate.

Sugar 25 grams.

Cooking wine 10 grams.

Ginger ale 50 grams.

Cornstarch 90 grams.

Vegetable oil to taste.

The practice of frying meat.

Crush the fresh ginger and soak it in 50 grams of water for 10 minutes, then take the juice and set aside.

Cut the lean pork into strips with a thickness of 5mm, put all the seasonings except vegetable oil in, mix well, seal Shaotong patting potatoes and plant oil, cover with plastic wrap, put it in the refrigerator for more than 2 hours, add two spoons of vegetable oil before frying, and mix well.

Pour vegetable oil into the pot, medium heat, burn until it is hot, put in the marinated meat strips one by one, fry until golden brown and remove the oil, after all the frying is done, change the heat, heat the oil, and re-fry the fried meat again.

Tips: 1. Put vegetable oil in the seasoned meat strips before frying, which is not easy to stick when frying 2. Re-frying can force out the remaining oil of multiple rounds and make the skin more crispy, but the re-frying time should not be too long, otherwise it will be overfried.

Ingredients: main ingredients, flour, eggs, pork fat and lean or 4:6 (can be diced or ground into meat puree) seasoning:

Appropriate amount of salt, vegetable oil (about 5 liters, non-actual consumption, only used for making process frying) This dish can be arbitrary, there is no strict ratio between flour and pork, and it can be customized according to the actual situation.

Method: Deep-fried.

Production steps: 1. Add flour and eggs and a small amount of water, mix into a paste, leave for about 4-8 hours, and then add diced meat or meat puree, preferably diced meat. Add salt and mix well.

2. Pour the oil into the pot and heat it, and take an appropriate amount of batter into a small ball (as large as about 5cm in diameter) with a grinding spoon and fry it in the pot. Repeat. Remove until the surface is golden brown.

3. Slice it when eating, which can be steamed or fried.

Method 1: Fry vinegared pork.

The first step is to prepare the foreleg meat, oil, salt, vinegar, sugar, spice with wine and sweet potato flour.

In the second step, the foreleg meat is directly processed and washed, and the slices are cleaned.

In the third step, the leg meat is stirred and marinated with cooking wine, salt, sugar and vinegar.

The fourth step is to marinate 1 small burn about time, pour the sweet potato flour into it, stir the skin, and mix it.

Materials Required:Lean meat, five-spice powder, cooking wine, light soy sauce, monosodium glutamate, salt, flour, starch.

Specific steps: 1. Wash the meat and cut it into strips, add cooking wine, light soy sauce, five-spice powder, and salt. The specific method is shown in the following figure:

Mix into a paste with 2 tablespoons of flour and 2 tablespoons of starch and a small amount of water. The specific method is shown in the following figure:

3. Put the rolled meat strips into the batter. The specific method is shown in the following figure:

4. Pour 70% of the oil into the pot and put the batter-stained meat into the pot with chopsticks. The specific method is shown in the following figure:

5. Fry until golden brown and crispy. The specific method is shown in the following figure:

The above content reference: Encyclopedia - Lean Meat.

Ingredients: 500 grams of lamb.

Excipients: 30 grams of ready-made cured meat powder, appropriate amount of cooked sesame seeds, appropriate amount of oil.

Steps: 1. Cut the lamb into square strips, not too thick, just like a little finger. The cut strips of meat are mixed with their favorite seasonings and marinated for half an hour, I use ready-made marinated meat powder, which is casual, the simplest mix with salt and cooking wine.

Stir the spoon of corn starch with the same amount of water, it is very thick, you can put more water, and then pour out the excess water on it after seeing the starch settle, and the rest is viscous starch paste when you are hungry.

3. Put the starch paste into the marinated meat strips and mix well, so that each piece of meat is coated with starch.

4. Heat the oil in the pot, open the meat when it is hot for 5 minutes, clamp it with chopsticks, one by one, do not pile up and stick, and separate it with chopsticks. When you see the strips of meat change color, take them out.

5. After all the frying is done, burn the oil until it is 8 minutes hot, pour the fried meat strips into the pot, fry it again, color it, and use chopsticks to pluck it out with a sound.

6. After serving, sprinkle some cooked sesame seeds. Cooked sesame seeds can be rolled out with a rolling pin in advance, in a half-crumbled state, so that it will be more fragrant when sprinkled on the meat.