How else can you eat crispy meat, and how can crispy meat be delicious?

Crispy meat can be fried and eaten dry, boiled in soup, or eaten in red, depending on personal taste.

Method 1: Small crispy pork.

Ingredients: pork belly, Sichuan pepper, pepper, edible salt, sugar, cooking wine, eggs.

Method: 1. Wash and peel the pork belly and cut it into half-centimeter-thick slices.

2. Heat the pot, pour in the peppercorns, fry the fragrance, put it out, and crush it with a knife after the peppercorns have cooled.

3. Take out a clean container, pour in the meat slices, add an appropriate amount of salt, white pepper, Sichuan pepper, cooking wine and sugar, and stir well. Marinate for half an hour.

4. Knock a few eggs in a bowl, stir into an egg mixture, and then pour into a bowl for marinating the meat slices.

5. Add an appropriate amount of starch and stir into a thin paste.

6. Pour an appropriate amount of oil into the pot, and use chopsticks to put the meat slices into the oil pot one by one.

7. When the fried meat slices are golden brown on both sides, remove them and put them on kitchen paper to drain the oil.

8. Heat the oil again and put the meat slices in and fry them again. Crispy meat that has been fried twice tastes more crispy.

9. Remove the crispy meat and drain the oil on kitchen paper.

10. Sprinkle some chili flour or pepper before eating.

Method 2: Steam crispy pork.

Ingredients: pork belly, Sichuan pepper, pepper, edible salt, sugar, cooking wine, eggs.

Method: 1. Wash and peel the pork belly and cut it into half-centimeter-thick slices.

2. Take out a clean container, pour in the meat slices, add an appropriate amount of salt, white pepper, Sichuan pepper, cooking wine and sugar, and stir well. Marinate for half an hour.

3. Knock a few eggs in a bowl, stir into egg liquid, add an appropriate amount of starch, and stir into a thin paste.

4. Pour an appropriate amount of oil into the pot and use chopsticks to put the meat slices into the oil pot one by one.

5. When the fried meat slices are golden brown on both sides, remove them and put them on kitchen paper to drain the oil.

6. Heat the oil again and put the meat slices in and fry them again.

7. Remove the crispy meat and drain the oil on kitchen paper.

8. Put the fried crispy meat into the steaming bowl, and you can add an appropriate amount of vegetables.

9. Put the steaming bowl into the steamer and steam for half an hour.

Hello, you can eat it in a pan.

This one can be eaten directly.

It can also be eaten stir-fried with vegetables.

You can also make soup and eat it.

Or you can make a soup pot that is also fragrant.

Ingredients for mutton crisp.

Lamb 500g

Lamb lets you make a lot of noise about the crispy meat manufacturing steps.

Step 1<>

Put a pound of meat into a raw egg, 20 grams of minced ginger, 10 grams of cooking wine, 50 grams of sweet noodle sauce Qingchong, 10 grams of soy sauce, 3 grams of salt, 1 gram of Sichuan pepper powder, 1 gram of pepper, 1 gram of sugar, put it in the refrigerator and marinate for two hours.

Step 2<>

Add 100 grams of sweet potato starch to 50 grams of water (viscous water starch) and marinated meat, mix well.

Step 3<>

500g salad oil (warm oil) and fry until golden brown.

Tips for lamb crispy.

The crispy pork can be eaten dry, or you can add green vegetables to make crispy broth.

Ingredients: 500g pork belly

Excipients: 10g of turmeric, 30g of starch, 3g of salt, 2 eggs, 10g of cooking wine, 5g of chopped green onion, 1g of peppercorns, 3g of sugar, appropriate amount of rapeseed oil.

How to make it: 1. Cut the pork belly evenly about 3 mm.

2. Put Sichuan pepper, ginger, sweet potato powder and two eggs into the pork belly.

3. Add sugar, salt and liquor, mix well and marinate half a small vertical forest.

4. Add cooked rapeseed oil to the pot, and the meat slices will be sliced at 60% oil temperature.

5. After the shape is set, it is lifted and fished out, and the slag in the oil is cleaned up.

6. The oil temperature rises to seventy, and the fried crispy meat is put into the pot.

7. Fry until the skin is golden and take out, add pepper noodles and chopped green onions.

Small crispy pork is also a traditional delicacy, and it can be regarded as a hard dish, with a good taste, and the small crispy meat that is charred on the outside and tender on the inside, is a delicacy that many people like to eat. Let's share the delicious recipe of small crispy meat!

Ingredients: one pound of pork belly, one egg, salt, cooking wine, sugar, starch, light soy sauce, and green onions.

1 Clean and drain the pork belly, peel and cut into thick slices for later use, clean and cut the green onion into sections for later use, and put the sliced pork belly into a bowl.

2 Add an appropriate amount of green onion, salt, sugar, dry starch, cooking wine, light soy sauce, then knock in an egg, stir evenly and marinate for more than ten minutes, heat the pot and pour in the oil, and wait until the oil is burned.

When it is 6 or 7 percent hot, put the marinated pork belly slices into the oil pan and fry them until golden brown.

3 When the oil temperature in the pot rises to 80% heat again, add the fried kingflower pork slices, fry them again, put them on a plate, sprinkle with chili powder and eat.

1. Ingredients: 400 grams of pork, 5 grams of coriander.

2. Seasoning: star anise, bay leaves, Sichuan pepper, cinnamon, soy sauce, sugar, green onions, ginger, garlic, starch, vinegar, monosodium glutamate, and vegetable oil.

3. Steps: First cut the selected meat into strips, mix with eggs, starch and cooking wine and marinate for 20 minutes. At the same time, the meat is combined with fungus, tofu, vegetables and other condiments according to the process.

When a bowl of crispy meat comes out of the pot, the color is bright, crispy but not rotten, fat but not greasy, and the aroma overflows. It is not only delicious and delicious, but also nutritious.

It is more troublesome to do it yourself, and it is recommended to buy that kind of semi-finished product, which will be much more convenient. Buy the air fryer and you're ready to do it in a few minutes! I don't understand myself yet.

Deep-fried crispy pork】 Ingredients] Pork, salt, cooking oil, fried powder, sugar, chicken essence, pepper, light soy sauce, cooking wine.

Methods and Steps].

1. Before making crispy meat, the purchase of pork is also a more critical step, many people always think that as long as it is lean meat to make the same taste, in fact, this idea is wrong, each part of the pork has its different role.

2. If you want to make the crispy meat taste delicious, when we buy pork, we must choose the lean meat of the front leg part to buy, because the lean meat in this part is the most chewy, and it is the most delicious to fry the crispy meat.

After buying, you need to clean the lean meat with water, and then cut the lean meat into small strips with a knife and put it in a bowl for later use. At the same time, add another spoonful of sugar, salt, half a spoon of chicken essence and an appropriate amount of pepper to the pot, and finally add a little light soy sauce and some cooking wine, mix it with the pork, and let the pork marinate for 15 minutes.

3. After the pork is ready, we can prepare the batter, when preparing the batter, today we do not use flour or starch, but use the fried powder used in fast food restaurants, and if you use the fried powder to make the batter, you can make the crispy meat taste more crispy, which is the key ingredient.

Prepare a large bowl, add 200 grams of fried powder to the large bowl, then beat an egg into it, stir well, then add an appropriate amount of water, and stir it into a delicate and non-granular batter for later use.

4. After making the batter, we need to add it to the marinated pork in three times, and mix it with the pork evenly, so that the surface of the pork can be evenly coated with a layer of batter.

Then heat the oil, add more cooking oil to the pot, and wait for the oil to heat up to the hot oil with chopsticks, and when small bubbles can appear, you can add the prepared pork to the hot oil and fry it. After the boss waits for the crispy meat to be fried vertically until the surface is golden brown, he takes out the oil and re-frying it for another minute, and a fragrant fried crispy meat is completed.

Tips] 1. Use fried powder to make batter, and the crispy meat taste is the most crispy, and fried powder can be bought in major supermarkets.

2. When marinating pork, remember not to add star anise powder to it, this ingredient is easy to make the taste of the meat firewood.

3. When the pork is put into the oil pan, it should be added piece by piece to prevent the pork from sticking.

4. After the crispy meat is refried, it can make the crispy meat taste after cooling, and it is still very crispy.

Sichuan crispy meat can be better tasted by doing this.

Chinese cooking masters teach you how to make crispy pork!

Prepare a piece of front leg meat, cut it into slices, put some salt and marinate for 10 minutes, put some cornstarch and water in the pot and pour it evenly into the meat slices, so that each piece of meat is stained with batter, the oil temperature in the pot is 5 into a hot turn on low heat, put the meat slices down and fry, fry until golden, fry the cut green and red peppers together for 30 seconds and take them out, and then fry the sauce and pour in the meat slices to quickly stir-fry evenly.

Step 2: Preparation of crispy pork**.

Slice the pork, (I cut the two slices together, without cutting in the middle) Step 3 The home cooking method of crispy meat.

Add Sichuan pepper powder and salt to taste.

Step 4: A simple way to make the crispy meat.

Prepare the starch. Step 5: How to eat crispy pork.

Add eggs and a little peppercorns, add water and stir well (not too dry or too runny, the pork can be hung with paste).

Step 6: How to make crispy meat.

Put the pork in the batter and coat it with batter.

Step 7: How to fry the crispy pork.

Heat the oil and fry the pork in a pan of oil.

Step 8: How to cook crispy pork.

Coatate all the pork with batter and place it in a pan.

Step 9: How to stew crispy pork.

Deep-fried pork until cooked golden brown on both sides.

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.

Prepare the best pork belly, and if you like lean meat, just buy the tenderloin. Then prepare eggs, flour, starch, salt, cooking wine, pepper, chives, sugar, and ginger, and you can start making them.

The first step is to wash the ingredients, cut the lean pork into strips of about three centimeters, wash the green onions, ginger and garlic and cut them for later use. Then use a large bowl to put the meat strips in, then pour in salt, cooking wine, pepper and sugar, sprinkle with a little starch, stir well and set aside to marinate.

The second step is to pour flour and eggs into the marinated meat strips, then stir carefully until it becomes a batter. Pour a lot of cooking oil into the pot, too little crispy meat will not be fried, and when the oil temperature is heated to 50% on high heat, pour the crispy meat into it and fry it. It is recommended that you use rapeseed oil to fry the crispy meat, the taste will be more fragrant, and the color will be golden.

The third step is to remove the fried crispy meat and then pour it in for a few minutes to fry again, which is very important to make the crispy meat more refreshing and crispy. And when frying, the fire can not be adjusted too small, to keep the high heat for frying, the second time you can fry on medium heat, and wait until the pork turns golden brown, you can quickly fish it out.

Is crispy meat high in calories.

The calories of small crispy pork (in terms of 100 grams of edible portion) are 336 kcal (1405 kJ), which is higher in unit calories. The calories per 100 grams of crispy pork account for about 14% of the total daily calorie intake recommended by the Chinese Nutrition Society for the average adult to maintain a healthy diet.

Will you gain weight by eating crispy meat often.

The main material of crispy meat is pork, and generally crispy meat is fried food, so you still can't eat it often, and you will definitely gain weight if you eat it often.