How to make fried crispy pork delicious, many people ignore the last step, resulting in the meat sli

For fried crispy meat, we must choose lean pork, and secondly, the lean meat must be cut a little finer, which is better cooked. In addition, starch must be used sparingly. If it doesn't fry crispy at the end. It may be because the oil temperature is not enough, and there is too much moisture.

Many people like to use flour or starch alone when making fried meat, which will not make perfect fried meat. If you use flour alone, the fried pork will become very soft, and if you use starch alone, the fried pork will be old. So the correct way is to use flour and starch at the same time, plus half a spoon of baking powder, and the fried crispy meat will be very tasty.

The last step should be sprinkled with pepper, because pepper and puff pastry together will make the puff pastry more fluffy and tasty.

Three tips for frying crispy meat:

1. The meat should be marinated in advance before it can be flavored;

2. Add an appropriate amount of oil to the batter and stir well;

3. After heating the oil over high heat, turn to medium heat and fry slowly.

Ingredients: 250 grams of pork belly, 10 grams of sugar, 2 tablespoons of cooking wine, 100 grams of frying powder, 2 tablespoons of light soy sauce, 5 grams of salt, 2 cloves of garlic, 3 grams of monosodium glutamate, 250 grams of oil.

Production process: 1. Cut the pork belly into strips, add sugar, cooking wine and light soy sauce and mix well;

2. Pat three garlic cloves and cut them into cubes and put them into 1 medium, and marinate them together for one night or one morning;

3. Mix 300 grams of frying powder with water, add a little salt and monosodium glutamate;

4. Add an appropriate amount of oil and make a thin paste;

5. Pour the marinated meat strips into the batter and coat the meat strips with batter separately;

6. Pour oil into the pot, heat it, put in the meat strips with batter one by one, and fry until the batter is golden brown.

How to fry crispy meat:

2. Pour one liter of rapeseed oil into the pot, and the actual oil consumption is about 150 grams. When the oil temperature reaches 7 into heat, you can slowly add the batted pork ribs, do not add too much at a time, turn the fire to low heat, turn one side to fry the other side after it is set.

3. The pork ribs float in the oil, turn golden brown, and can be scooped up with a colander when the surface is foamed, and put into a large basin after controlling the oil, and can be placed in the refrigerator after cooling, and can be used at any time.

It's easiest to use crispy frying powder. If not, roll a layer of breadcrumbs over the batter. It is also possible to fry or re-fry with a relatively high oil temperature. When storing, be careful not to get wet, and put it in a dry place, especially if the refrigerator is not defrosted, be sure to wrap it in plastic wrap.

Start with an egg batter and then coat it in flour.

Hang the paste with starch and fry to dry the water.

Wrap the egg wash and then coat it with flour before frying

Deep-fried crispy meat can also be fried at home to create an external effect, first buy the meat back and marinate, then coat it with starch, and then coat it with a layer of breadcrumbs, so that it is very crispy.

Be sure to pay attention to the marinade of the meat, you can add some cooking wine, the thickness of the meat is different, so that you can make a delicious taste.

To choose the lean meat of the front leg of the pig, wash it with water, cut the lean meat into small strips, add sugar and salt to the pot, add chicken essence and pepper, add a little cooking wine, marinate the pork for 15 minutes, stir with fragrant powder and eggs and add water to make a batter, mix the batter and pork together, let the pork be fully coated with batter, and then put it in an oil pan and fry it until the surface is golden.

When making fried crispy meat, the oil temperature at the beginning should be controlled, basically at 4 into heat, with medium heat, the meat strips are fried until they turn yellow, and then the oil in them is heated to 7 into heat, and then the crispy meat is put in to fry again, and you can take it out when it is browned, so that the taste will be particularly crispy and refreshing.

After the meat is marinated, wrap it in batter, you can put some baking soda powder in the batter to increase the taste, fry it for the first time, and increase the oil temperature for the second time to fry it crispy.

You can wrap a layer of egg liquid on the surface of the meat, so that the meat is very smooth, very refreshing and tender.