Small crispy meat is a traditional famous dish, which has been spread in many regions of China and has always been very popular. The skin of the small crispy meat is golden and crispy, the taste is salty and spicy, and it is fragrant but not greasy, and it is impossible to stop eating a bite, especially the freshly fried small crispy meat, the taste is really fragrant.
Small crispy meat seems simple, but the method is very exquisite, first of all, the choice of meat, to use fat and lean pork belly, mainly lean meat, with a little fat meat can be, such a taste is the best. Of course, some people will use pure lean meat or chicken breast, and the small crispy meat produced by this is somewhat dry wood, and the taste is not very good.
In addition to the choice of meat, the egg paste is the most critical, it determines the crispness of the crispy meat, many friends in the frying of the crispy meat, in this step have failed, the crispy meat is about to be fried paste, still without the slightest crispness. Some people say flour, some people say starch, so what the hell is going on? Today I will teach you the correct way to eat crispy meat.
【Small crispy meat】
Main ingredients: pork belly, eggs
The first step, to make small crispy meat we have to use pork belly, the lean part of the cut off, compared to tenderloin, it is fat with lean, will not be chai, the flavor is stronger, cut the lean meat we cut it into chopsticks size long strips, can not be too fine, can not be too wide, otherwise it will affect the taste.
The second step, cut it and put it into a bowl, add salt and pepper, pepper powder, ginger, cooking oil, after adding oil, you can lock in the moisture of the meat, eat more tender, marinate for 15 minutes.
The third step, beat 2 eggs into the bowl, add a small bowl of small crispy meat powder, the ratio of eggs to flour is 1:1, if it is dry, add water, dilute it, add powder, stir without particles, like this thick streamline can be. Finally, with a little cooking oil, the fried crispy meat is more fluffy, these small details can not be ignored, but also the key to the delicious meat.
The fourth step, after stirring and fusing, you can pour the egg paste directly into the meat, look, this state is not like melted cheese, as long as the egg paste is like this, the fried crispy meat must be no problem. Then stir well with chopsticks, or you can wear gloves to grasp and mix, stir for a while, so that each piece of pork can be evenly wrapped in egg paste.
The fifth step, then we can fry, many people do not know how much the oil temperature is 60% hot, put a chopstick, if you start to bubble dense small bubbles, that is 60% oil temperature, at this time we put one by one into the pork, keep the medium heat, slowly fry, turn frequently, prevent meat from sticking, so that the meat is heated more evenly.
The sixth step, with crispy meat powder, do not need to re-fry the second time, keep the heat until fried for about 5 minutes, the color of the crispy meat will slowly change from light yellow to golden yellow, fried into this, the color is golden, the surface has a crunchy feeling can be turned off the fire and fished out.
This delicious little crispy meat is ready, you listen, how crispy this sound is, the color is very beautiful, the pork is fragrant and tender, salty and delicious, you can't stop eating a bite, dipped in your favorite barbecue, the taste is comparable to the world's delicious.
Tips:
Small crispy meat powder is very convenient, is directly matched, a bag of 500 grams, family use can be fried 3-4 times, friends in need can go to my window to see.
If you don't want to buy crispy meat powder, you can also make your own, beat 2 eggs in a bowl and stir, then pour in 80 grams of sweet potato starch, 10 grams of wheat flour, after adding wheat flour is not easy to desizing. However, this method of whole egg paste usually has to be re-fried twice, and the crispy meat will be crispy.
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