Crispy meat is very tasty, how to make it with pork belly or lean meat?

Small crispy meat. It is a well-known characteristic traditional dish, which is more common in various parts of our country, with crispy skin, tender meat, delicious and refreshing, fat but not greasy.

Crispy meat is very delicious, you can make it with pork belly or lean meat, if you don't like to eat fatty meat, use lean meat to make it, I personally prefer to use pork belly to make crispy meat, which is particularly delicious. Because if it is pure lean meat, it is not fragrant when fried, there is no oil flavor, and it tastes hard and easy to stuff teeth.

Let's talk about my own method of deep-frying crispy pork with pork belly.

Materials Needed:

Pork belly, eggs, cooking oil, salt, thirteen spices.

Sichuan pepper powder, pepper powder.

Starch. Here's how:

1. Rinse the pork belly with water, peel it, then cut the meat into finger-like thin strips and put it in a bowl.

2. Add salt, thirteen spices, pepper powder and pepper to the chopped pork belly, stir well with chopsticks and marinate for 20 minutes.

3. Beat 3 eggs into the marinated pork belly, add an appropriate amount of starch, and stir well with chopsticks to evenly coat each piece of meat with starch paste.

4. Heat the pot, pour more oil, the oil temperature is heated to 60%, and put in the pork belly one by one, not too much at a time, otherwise it will be easy to stick. Fry until golden brown on both sides, then remove.

5. After all the frying is done, wait for the oil temperature to rise again, fry it again, the color is darker, and remove the oil control. The first time the frying is to set the shape, if the first time the oil temperature is too high, the meat will be pasty on the outside and not cooked on the inside, so the first low temperature frying is set, so that the meat inside is slowly cooked, and the second time the oil temperature is raised, you can achieve crispy on the outside and tender on the inside.

The delicious crispy meat is ready. Freshly fried crispy meat is eaten hot, crispy on the outside and tender on the inside, crispy on the outside, tender and juicy on the inside, and delicious!

The fried crispy pork can be eaten directly, or it can be sprinkled with chili noodles and cumin powder.

Eat again; It can be eaten stir-fried or cooked with green leafy vegetables; It can be steamed with sweet potatoes or eaten in hot pot.

I like every way to eat, I've done it all, it's so delicious, it's really an ingredient with multiple ways to make and eat, great! If you like it, let's do it quickly.

Crispy meat cannot be made with pork belly, only lean meat. Cut the lean meat into slices, or cut into thick strips, and mix the batter with a 1:1 ratio of starch to flour and add 1 egg.

Add a little allspice powder and add water. Stir well, evenly coat the sliced lean meat in batter, and heat the oil. Fry slowly over low heat until golden brown.

I think it's better to fry crispy pork belly with pork belly, first prepare fresh pork belly, cut it into small strips and set aside, then coat the pork belly in batter, add some five-spice powder and pepper, and then put it in a pan and fry it.

First cut the pork into long strips, put on the flavor of the very fresh, salt, chicken essence, oil consumption, egg white marinate for half an hour, and then prepare the egg liquid, the marinated pork is first coated with a layer of flour, wrapped in a layer of egg liquid, ninety percent of the oil temperature is fried in the pan, fried until golden brown and fished out.

Generally, the part used to make crispy meat is tenderloin, which is the most tender in taste, and is used to fry crispy meat, with crispy skin, which is the real crispy outside and tender inside. But some people don't like to eat tenderloin, and crispy meat can be made with pork belly and lean meat. With the improvement of living conditions, we can usually eat crispy meat, generally choose pork belly or plum blossom meat to make crispy meat, but some friends make it not crispy enough or it is easy to soften.

<> authentic small crispy pork is made of pork belly, three layers of pork belly are the best, slices of green onion and ginger and add an appropriate amount of water to soak into green onion and ginger water. Bake an appropriate amount of peppercorns in a pot over low heat, let it cool slightly and roll it into coarse pepper powder, not too fine. Add salt, caster sugar, Sichuan pepper powder, white wine, grasp well, and marinate for 30 minutes.

After marinating, pour oil into the pot, ** burn first, and the pot for frying things should not be too big, otherwise you need to use a lot of oil at a time. The fried crispy meat can be eaten directly, or it can be sprinkled with chili noodles and cumin powder before eating; It can be eaten stir-fried or cooked with green leafy vegetables; It can be steamed with sweet potatoes or eaten in hot pot.

Heat the oil, put in the pulp meat slices at 6 layers of oil temperature, fry the shape, loosely remove the meat slices, wait until the oil temperature is higher, 7 into the oil temperature, put in the meat slices again, and fry for about 20 seconds. This time, the re-frying plays the role of scorching on the outside and tender on the inside. Simple fried crispy meat, potato starch, and flour can be added.

So why do you like sweet potato starch? It's because some people want to eat crispy meat steamed or stewed soup. The crispy meat fried in sweet potato starch is smooth in the mouth when boiled, and the taste will be better.

The texture of the crispy meat is crispy on the outside and tender on the inside. It can be mixed with burnt salt, or it can be boiled in soup. You can also add water to boil and steam for 30 minutes, the soup is more delicious.

When making fried crispy meat, you must marinate the pork, the marinated pork taste is more tender, and there is no fishy smell, it is best to re-fry the crispy meat when frying, the fried crispy meat is more charred and crispy, and the taste is very good. Freshly fried crispy meat, it is recommended to eat within an hour, at this time, the taste of crispy meat is the best, fragrant and crispy, slag in the mouth, plus chili noodles, satisfied.

Crispy pork is generally better made with pork belly, the kind of fat and thin, which is very loose and crispy after frying. If you make all lean meat, it will be a little old, the meat will chew out the tendons, and the taste is not as good as the pork belly.

I think it will be more delicious to make crispy pork with pork belly, because pork belly has both lean meat and fatty meat, and the crispy meat will have a more delicate taste.

In contrast, pork belly will be more delicious when made of crispy meat, and the crispy meat will taste particularly fragrant, charred on the outside and tender on the inside, and the taste will be better.

Crispy pork is recommended to use pork belly, because if it is pure lean meat, it is not fragrant when fried, there is no oil fragrance, and it tastes hard and easy to stuff teeth.

Fried crispy meat, first of all, we choose pork belly from pig, the pork belly is fat and thin, and it tastes fat but not greasy after frying. Of course, we can also choose pork tenderloin, fried meat slices can be used for steaming or stew, crispy meat, eat must be "crispy" word, if not crispy to eat is soulless, that is to say, fried crispy meat cooking process, is to have a crispy feeling, this must be mastered. Prepare the ingredients.

500 grams of moderately fat pork belly or fat and lean leg meat. Wash, cut into slices or cut into pieces of about 1 to centimeter, put in a basin, and prepare minced ginger, grass fruit powder, light soy sauce, flour, starch, eggs, salt and other seasonings.

Then use chopsticks one by one to fry in an oil pan until the water vapor is dry, the color is golden, after hitting with a spoon with a crisp sound, pour off the excess fat, add cumin powder, pepper noodles, chili noodles, crispy meat is eaten in different ways, and the ingredients of crispy meat are also different. Take us here as an example, if it is fried crispy meat, it is generally added with minced green onions, chili noodles, and peppercorn noodles, and fried with some spicy flavor.

Flour, ratio 2 to 1, flour 2 starch 1, put in an egg, add water to stir the batter into a drawing shape, first.

Fourth, add the amount of wide oil to the pot, and heat the oil temperature to 6 into medium and low heat, of course, when choosing pork belly, if you don't like to eat particularly greasy, then we can choose a little more lean meat, less fat strip meat.

Crispy meat is generally fried with pork belly, and there are also pork tenderloin to fry, but I personally recommend pork belly, because the pork belly is fat and thin, and the fried small crispy meat has a burst of pulp in the mouth, and the taste is better and more fragrant. Add peppercorns, chili powder, pepper, chicken essence, cooking wine, eggs, sugar, and salt to the chopped pork belly, stir well, and marinate for 15 minutes. Add 30% of lard and 70% salad oil, slowly fry the oil temperature 70% hot until golden brown and take out, put in the crispy meat after the oil temperature rises again, turn off the heat, and fry for a while.

Pure lean meat is better, because the pork belly is a little fat, and the crispy meat made will be particularly greasy, and the crispy meat made without pure lean meat is more delicious and will not be particularly greasy.

Normally, there are more crispy meat made with lean meat, because many people don't like to eat fat and lean, and the crispy meat made of thin will be particularly chewy, and the taste is particularly good.

It should be made with lean meat. This way, it won't be so greasy when fried. It doesn't look stuffy to eat. This crispy meat will also taste better.

The crispy meat is very delicious, of course, it will be better to use pork belly, the pork belly is fat and thin, so that the crispy meat will not be firewood when fried, and it will be more flavorful.

It is best to use pork belly, which makes the lean meat taste better, fat and thin, neither too greasy nor too dry.

Both of these textures are very good, but the best is the pork belly, which is fat and lean, and it is especially delicious when fried.

Lean meat, it is best to use tender tenderloin, after doing a good job of crispy and delicious, not greasy, especially delicious, if you use fertilizer, there will be a lot of greasy in the frying process, will make the ghee too greasy.

You need to use lean meat to make crispy meat, because the taste of lean meat is very good, and the crispy meat is also very crispy, and there is fatty meat in the pork belly, and the crispy meat is not delicious.

Pork belly should be used to make it, because the taste of pork belly is better than lean meat, and it also needs to be fried when making crispy meat, which will taste more delicious at this time.

Of course, the crispy meat is made of pork belly, and the crispy meat that comes out of this way has a very good taste, which makes people want to eat another one after eating one, but if you eat too much of this kind of thing, you will gain weight.

Of course, it's the pork belly that makes it, because it tastes better and has a higher nutritional value.

Crispy meat is a very delicious delicacy, the real crispy outside and tender inside, the part generally used to make crispy meat is tenderloin, the tenderloin is the most tender taste, used to fry crispy meat, with crispy skin, is the real crispy outside and tender inside. But some people don't like to eat tenderloin and eat crispy meat, generally choose pork belly or plum blossom meat to make crispy meat, but some friends do not make it crispy enough or it is easy to soften, so I will tell you how I make crispy meat, as long as you master this trick, the same crispy outside and tender inside not soft.

Small crispy pork is a famous characteristic traditional dish, which is more common in various parts of our country, with crispy skin, tender meat, delicious and refreshing, fat but not greasy. I remember when I was a child, every time I came to the New Year, every family had to fry a large pot of small crispy meat, or steamed or boiled I didn't do much, the small crispy meat must also have different practices for each family, this is just suitable for the taste of my family, write it for reference only, Sichuan pepper powder to use freshly beaten, Sichuan pepper fried on low heat and then beaten into powder with a food processor, the meat is the best plum blossom meat, pork belly greasy, tenderloin chai.

Because after marinating, the crispy meat is very delicious at this time. It can be eaten as a dish or as a snack. You can also add some barbecue dipping cumin to make cumin spicy.

You can sprinkle some pepper and salt to become pepper and salt flavor, or you can sprinkle some black pepper to become black pepper The fried crispy meat can be eaten directly, or you can sprinkle chili noodles and cumin powder before eating; It can be eaten stir-fried or cooked with green leafy vegetables; It can be steamed with sweet potatoes or eaten in hot pot.

I just made a local dish in Fuzhou, lychee meat. It is similar to crispy meat, and the most important thing is the link of marinating meat and adding slurry to taste. Crispy meat is a traditional famous dish of the Han nationality, crispy, tender, refreshing, fat but not greasy, more common in various parts of China, want to eat burnt, more fried will, want to eat tender less fried will, after the pot, according to their own taste, sprinkle pepper powder can also be, do not sprinkle can also, steamed, boiled, dry eating, the soup is all based on their own imagination, how delicious it is.

The above is all personal practice, not good or strange, the difference in taste between the north and the south.

It is made of lean meat, because it does not require a lot of oil to make crispy meat, so it can be made with lean meat.

At this time, you have to choose pork belly, and the pork belly is originally fat and thin, and the crispy meat made is not particularly chai.

Of course, it is made with pork belly. The texture of pork belly is crispier and the texture is more delicious.

With the in-depth study of food, small crispy pork not only appears in hot pot restaurants as a snack, but also many restaurants and restaurants will also have small crispy meat. Some people like to eat crispy pork made with pork belly, and some people like to eat crispy meat made with lean meat. What's the difference between the two?

First, let's talk about crispy pork made with pork belly. Because the pork belly has fat, the fried crispy meat will exude the aroma of fat in the mouth, and it tastes very fragrant, some people like the fat of this pork belly, and then dip it in a dry dish dipping sauce, and the taste is even more layered. This is true in many hot pot restaurants.

After eating too much food in the hot pot and eating a few pieces of crispy meat, there have been different changes.

The crispy meat made of lean meat has a firm taste, is very chewy, not woody or tender, and tastes more chewy. Lean meat will generally choose the lean meat on the hind leg of the pig, and the meat in this part is not firewood. This crispy meat is suitable for those who don't like to eat fat, and is served with tomato sauce or chili sauce, so that the sauce is between the lips and teeth, and the crispy meat is combined to form a meaty and strong texture.

It makes many girls love it.

In fact, no matter what kind of meat is made of crispy meat, it has its own reason for being delicious, and the key depends on how everyone eats crispy meat. Some people like to eat crispy pork wrapped in starch, some people like to eat steamed crispy meat, and some people like to make soup out of crispy meat, drink a sip of soup, and eat a piece of crispy pork in the soup. These different meals will affect the taste and deliciousness of the crispy meat.

Deep-fried crispy pork can be eaten directly to bring out the salty, fragrant and refreshing meat, which is one of the reasons why many people care about whether the crispy meat is pork belly or lean meat. As for steamed crispy pork, many people will choose pork belly. Because the steamed crispy meat, there will be a kind of soft glutinous explosion in the mouth, if it is a steamed crispy meat made of lean meat, the explosive power is not enough, so the fat and thin pork belly will be chosen, not only has the aroma of fat, but also the deliciousness of lean meat.

And to make crispy meat into soup, many people will choose lean meat to make it. Because the crispy pork coated with starch and fried has a strong taste, the soup will be integrated into the crispy meat, and the strong crispy meat will absorb the soup, and the crispy meat that is full of soup will not only become moderately soft and hard, but also taste the most original delicious meat quality in the crispy meat.

Therefore, for crispy meat, whether it is pork belly or lean meat, it is good in its own way. And I like to eat crispy pork made with fried pork belly, and I like to eat crispy broth made with lean meat.