How to make delicious crispy meat? What are some tips?

1. After the pork loin is washed, cut it into slices with a thickness of about two millimeters. Depending on the width, you can cut it from the middle again to a strip. Put the sliced meat strips in a container, sprinkle with 2 grams of salt and cooking wine, and stir well with chopsticks.

2. The peppercorns I bought when I went to Pinggu were very fresh and clean, so I didn't need to wash them.

Homemade peppercorn powder].

Point 1: Freshly made and eaten peppercorn powder.

Production process: a. Pour the peppercorns into the iron pot, fry them over low heat, and use the peppercorns to make a little peppercorn powder, which will taste more fragrant. (If you feel that the peppercorns are not clean, wash them, drain them in a strainer, or dry them with kitchen paper before stir-frying).

b. Always use low heat when stir-frying, and put in peppercorns after the pot is slightly hot. Shake the pot constantly, or use a wooden spatula to turn the peppercorns to avoid stir-frying. When you can smell the strong aroma of peppercorns, turn off the heat and remove from the pot.

d. Put the peppercorns on the cutting board, let them cool, roll them out with a rolling pin, and then chop them with a knife. This time, I only used a little, and the rest was put into a peppercorn bottle and sealed for preservation.

If you usually make a large amount of peppercorn powder, you will directly use the cooking machine at home to make it into powder, which will be more delicate, and then store it in a special seasoning bottle, so you can eat it for a long time.

3. Sprinkle the freshly made peppercorn powder in the pot of marinated meat, which is particularly fragrant. Although it is granular, it does not affect consumption. Cover with plastic wrap and refrigerate for 30 minutes, stirring once in between. The time to marinate the meat is a bit long, although the purpose is to make it more flavorful.

Point 2: Marinate the meat for a long time.

4. Use the time to marinate the meat to make the batter. Pour 45 grams of cornstarch into a bowl, then beat in the eggs, stirring with a manual whisk until there are no particles and the thick batter does not disappear immediately after dripping.

I learned the technique of fried crispy pork from my father, and it can be said that I have won the essence of it, golden and crispy, charred on the outside and tender on the inside, and it is not enough to eat it for three days!!

Many people say that fried crispy pork is not crispy and is particularly easy to soften, but in fact, as long as you master a few tricks, you can also make crunchy crispy meat!

Preparation of materials. About 230 grams of pork belly and 1 egg.

Seasoning: salt, light soy sauce, cooking wine, sugar, vegetable oil, starch, flour, white pepper, peppercorn powder, ginger.

Production process: 1. First of all, you must choose the right meat for frying crispy meat, and you must choose pork belly.

Lean meat will be more chai, and pork belly is the most delicious when fried with crispy skin, fragrant but not greasy.

Peel the pork belly and cut it into thin slices, or you can cut it into long strips to your liking.

2. Put the pork belly in a large bowl, add a little ginger slices and white pepper, 1 teaspoon of Sichuan pepper powder, 1 tablespoon each of cooking wine and light soy sauce, 1 teaspoon of sugar, 1 2 teaspoons of salt, 1 tablespoon of vegetable oil, stir well and marinate for a while.

Crack the eggs into a bowl, add 2 tablespoons of starch and 2 tablespoons of flour and mix well to form this slimy shape.

The eldest brother next door said that it is not right to use only starch or flour to fry crispy meat, it must be half of starch and half of flour, so that the fried crispy meat is the most crispy.

Knock on the blackboard and remember!

4. Add enough vegetable oil to the wok, and when it is hot to 7, use chopsticks to pick up the pork belly and fry it in stages, do not pour it in at once, it is easy to stick together, fry until the surface is golden and control the oil.

5. Boil the oil in the pot to a slightly higher than just now, pour in all the crispy meat and re-fry for more than ten seconds, and remove the oil.

If you want the crispy meat to be crispy and not soft, then the step of re-frying is indispensable!!

The very crispy little crispy meat is ready, and when you bite into it, it is crunchy!

I was going to stew with tofu at night.,But I couldn't help but sprinkle some salt and pepper and dry up a plate.。。。

Preparation of small crispy pork:

Spare ingredients: 500 grams of pork belly, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of starch, appropriate amount of eggs, appropriate amount of light soy sauce, appropriate amount of green onions;

Production process: The first step is to choose pork belly, remove the skin of the pork belly, and then cut it into slices about centimeter thick, rinse it with water, and drain it, and then it can be marinated;

The second step is to put the sliced pork belly in a relatively large container, add green onions, an appropriate amount of salt, a little sugar and 2 tablespoons of dry starch, then add cooking wine, light soy sauce, and knock in an egg;

The third step, after adding all the seasonings, you can put on disposable gloves, fully grasp and mix them with your hands, let them marinate for 20 minutes, and stir them with chopsticks again after the time is about the same;

The fourth step, then you can fry, add an appropriate amount of cooking oil to the wok, when the oil is heated to 6, put in the marinated pork slices one by one, start frying, and after it turns yellow, you can take it out;

The fifth step, when the oil temperature in the pan rises to 8 hot again, put in the fried meat slices, fry again, this time you need to fry it thoroughly, you can put it out, pay attention to control the dry oil or use kitchen paper towels to absorb the oil;

Step 6: Put the fried pork slices on a clean plate and sprinkle them with salt and pepper, cumin or chili powder while hot, according to your taste, and you can start to enjoy.

Cooking tips: 1. Fried small crispy pork with fat and thin pork belly, as long as you master the skills, the taste of eating is fat but not greasy, very delicious, the ingredients used in fried small crispy meat are very healthy, pork, eggs, etc. are indispensable in our daily diet, first of all, pork is rich in protein, can provide nutrients to the human body, proper eating has a good effect on the body, and secondly, eggs as an indispensable egg on our table, is one of the best nutrition for human beings, eggs are rich in a variety of nutrients, And they are all necessary for the human body, and they have a good effect on calcium supplementation and brain strengthening, so it is very good to eat small crispy meat appropriately.

2. The method of frying small crispy pork is used by grandma for 20 years, as long as you keep in mind 3 tips, the crispy meat is tender and delicious.

Should you use starch or flour when marinating in the first place? The correct answer is starch, which is more crispy and delicious when wrapped in starch and fried;

Second, if you want the crispy meat to be more crispy, there must be a step of re-frying; Third, when sprinkling salt and pepper or chili powder, you need to sprinkle it while it is hot, so that the seasoning can be better integrated in it and the taste is better. Frying small crispy pork at home is using grandma's method, and the family loves to eat it.

Crispy meat.

Crispy Meat Recipe - Ingredients Ingredients: 125 grams of pork belly 125 grams of pork tenderloin Seasoning: 2 grams of salt, 3 teaspoons of soy sauce, 5 grams of green onions, 3 slices of ginger, 2 star anise, 1 small piece of cinnamon, 1 small piece of cooking wine, 2 teaspoons of starch, 100 grams of Sichuan pepper powder, 1 teaspoon of vegetable oil, appropriate amount of Crispy Meat Recipe - Method 1

Cut the meat into small pieces or thick slices, add 1 teaspoon of cooking wine, a little Sichuan pepper powder, 1 teaspoon of soy sauce, and an appropriate amount of salt, grasp well, and marinate for 15 minutes 2Before marinating the meat, put the starch in a large bowl, add water and stir it into starch water, and then let it stand to let the starch settle 3Slowly pour out the water on the precipitated starch water, grasp the precipitated starch into a starch paste by hand, put it into the marinated meat, and then grasp it together with the meat, so that the meat pieces are stained with a layer of starch paste 4

Heat cooking oil in a clean pan (the meat pieces will bubble densely when you put them down), and put the meat pieces covered with starch paste into the oil pan one by one 5Fry the meat pieces over medium heat and take them out, the meat pieces may stick when they are put into the pot, and when the shell is hard, use chopsticks to open it (when frying the meat, sometimes the oil will burst out, so be sure to pay attention to safety) 6Put the fried crispy meat into a utensil that is easy to conduct heat, put green onions, ginger slices, Sichuan pepper powder, 1 teaspoon of cooking wine, 2 teaspoons of soy sauce, star anise, cinnamon, and then pour water to half of the meat (if you like the soup juice, you can put more, if the container does not have a lid, there will be a lot of steam water falling down after it is done, and the soup will be a lot, so you can cover it or not, you can do it according to your liking) 7

After putting it in the steamer and boiling the pot, steam it over medium-low heat for 40 minutes (you can also put some vegetables such as radish, potatoes, bamboo shoots and other vegetables that are not easy to mature and steam together, which not only relieves greasy, but also has more comprehensive nutrition).

Prepare the ingredients. Tenderloin, eggs, flour, starch, light soy sauce, cooking wine, ginger, five-spice powder, green onions, salt, oyster sauce.

Here's how. 1.First, clean the tenderloin you bought, cut it into small strips of about 2 cm, put it in a basin, and then put in an appropriate amount of salt, five-spice powder, light soy sauce, oyster sauce, cooking wine, green onions, ginger, etc., grasp them well with your hands, and then let it stand for 20 minutes to allow the tenderloin to marinate and taste.

2.Beat two eggs and put them in a bowl, add a little flour and starch, then pour in an appropriate amount of water, stir well until it becomes a batter, then pour the marinated tenderloin into it, grasp it well, and let each tenderloin evenly coat it with flour. (Note that the ratio of flour to starch is 1:.)

1）3.Pour an appropriate amount of cooking oil into the pot, wait for the oil to warm to about 60%, turn on low heat, put the battered tenderloin in it and start frying, until the tenderloin is fried golden brown on both sides, first scoop up the tenderloin, then reheat the oil temperature, and then put the fried tenderloin in and re-fry, so that the surface of the tenderloin will become relatively crisp, and then scoop it up and drain the oil.

In fact, the chef's method of frying crispy meat is very simple, there are only 3 simple steps, you can make delicious and crispy fried crispy meat, and then dip it in chili powder or tomato sauce, one bite is delicious, have you learned? In the future, when you want to make fried crispy meat, as long as you do these 3 steps, to ensure that the fried crispy meat is crispy and delicious and not soft, friends who like it can try it at home, the above is the tips I collected for making crispy meat, I hope it can help you.

The first thing to do is to prepare the meat, first cut the pork belly into about 5 mm slices, and then change the knife to cut the meat into 5 mm strips and put them in a basin. Add to the pot2 grams of salt, 2 grams of pepper, 2 grams of chicken powder, 2 grams of thirteen spicesStir all the seasonings well and add a small amountEgg whites。Rejoin3 grams of cooking wine and 2 grams of dark soy sauceOn the undertone,8 grams of corn starch, 8 grams of flour, 1 gram of baking powderBaking powder plays a fluffy role, and the family can leave it alone, then pour in an appropriate amount of water and stir well with chopsticks.

Pour in 4 grams of vegetable oil and let it marinate for about 10 minutes. We fry the meat strips in oil, burn the oil in the pot, when the oil temperature is hot, put the meat strips in turn, and gently break up the sticky ones with a spoon, fry them over medium-low heat for about four minutes, and wait until the meat strips are fried until golden brown, pour out the small crispy meat and control the oil for later use. Next, we start to make the sauce sauce, heat the pot, pour in vegetable oil, pour in the green onion, ginger, garlic and the prepared seasoning and stir-fry together, stir-fry until fragrant, and then add itAppropriate amount of waterto join3 grams of dark soy sauce, adjust the base color, and add2 grams of oyster sauceAdd oyster sauce to enhance umami.

Rejoin1 gram of salt, 2 grams of pepper, 2 grams of chicken powder, 2 grams of thirteen spicesStir-fry evenly to dissolve the seasoning, after the water is boiling, remove the pot and pour the juice evenly into the basin with a small crispy meat pad. After the water boils, we put a small pot on top of the grate, cover the pot, and steam it over low heat for 15 minutes. After fifteen minutes, turn off the heat and take out the small crispy meat, and take another plate and cover it on top of the small basinWhile the small crispy meat is not paying attention,Flip it over quickly, and the speed must be fast when you turn it upside down, then take away the small pot, and finally sprinkle with chopped green onions and start eating.

Ingredients: 500 grams of tenderloin, 3 grams of cooked Sichuan pepper powder, 3 grams of cooked saunai powder, 2 eggs, 10ml of cooking wine, 20 grams of minced ginger, salt, pepper, sweet potato powder, appropriate amount of cooking oil.

Method:1Wash the tenderloin first, then cut it into strips centimeter wide and 3cm long, then set aside.

2.Add cooked Sichuan pepper powder, cooked sano powder, eggs, minced ginger, salt, pepper, and cooking wine to the sliced tenderloin, stir well, and marinate for 10-15 minutes. 3.

The marinated meat is then placed in sweet potato flour, and each piece of meat needs to be dipped in sweet potato flour all over the body. 4.Put 300 grams of cooking oil into the bottom of the pot, then burn it to 7-8 heat, put in the pork, fry it slowly over low heat for about 5-7 minutes, then burn the oil temperature to 8 into the heat, and then put in the fried tenderloin, fry it for 1-2 minutes, and fry it until it is clear to get out of the pot.

Precautions for fried crispy meat: 1To make crispy meat, you must have cooked pepper powder, not to replace it with pepper granules, it will seriously affect the taste, if you don't have Sannai powder, you can't, don't add any spices at will, if you don't match, the taste will be very strange, and it will affect the color.

2.The most important thing in this dish is sweet potato flour, and high-quality sweet potato flour can make the crispy meat more tender and smell more fragrant. 3.

It needs to be fried again to make the crispy meat taste more fragrant, crispy, and more golden in color. 4.The fried crispy pork can be boiled and steamed, and you can go with any ingredients you want, and you can play freely.

5.The size of the cut pork and the crispiness of the fried crispy meat can be determined according to your own habits, and there are no specific regulations.