Have you ever eaten a small crispy meat, or have you ever eaten a steamed pork crisp with chopped peppers? Fresh and tender can taste enough, making a large plate is not enough to eat

Have you ever eaten a small crispy meat, or have you ever eaten a steamed pork crisp with chopped peppers? Fresh and tender can taste enough, making a large plate is not enough to eat

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When it comes to small crispy meat, everyone should be familiar with it, after all, there are often hot pot barbecue restaurants. But have you ever eaten small crispy meat and chopped pepper steamed meat? Fresh and tender can taste enough, making a large plate is not enough to eat.

In simple terms, the steamed pork crisp is seasoned on the basis of the small crispy meat, which is convenient for some people with bad teeth to eat better, and adds some chopped pepper flavor. The taste is stronger and the meal is more delicious. Without further ado, let's take a look

【Dish name】: Minced pepper steamed meat puff pastry

【Required ingredients】: 400g of plum blossom meat, an egg, an appropriate amount of sweet potato starch, an appropriate amount of flour, a spoonful of five-spice powder, a suitable amount of salt, a spoonful of light soy sauce, a spoonful of minced pepper sauce, a green onion, a few cloves of garlic, a spoonful of sugar, a spoonful of cooking wine

【Cooking steps】:

1, first prepare the required ingredients, if there is no plum blossom meat, you can choose tenderloin, but if you use pork belly, it will be slightly greasy. But this is also chosen according to your own taste. Plum blossom meat is fat and lean, fried out of the powder and juicy, the taste will be more fragrant. Is the most suitable part.

2, then I prepare a batter to be wrapped in plum blossom meat. One egg, add a spoonful of five-spice powder to flavor, taste with salt, stir well, then add 1:1 to mix the sweet potato starch and flour, and then stir until a uniform paste. Stir with flour and sweet potato starch to make the fried crust even more crispy and delicious.

3: Then add the prepared slices of meat, put them into the batter and evenly let each slice of meat be covered with the paste. Let it sit while fishing out and drain the excess batter from the surface so that the shape of the fried little puff pastry is more complete.

4: Heat the right amount of oil in the pot, heat the oil at 60%, and then add the prepared meat slices. Don't add it all to the oil pan all at once, but add them one by one, one by one. Fry slowly over medium-low heat. Wait for all the slices of meat to be golden brown and floating on the oil surface.

5: Fish out the fried slices of meat on one side to control the oil. Because it has to be cooked later, it can be fried once without re-frying. On the other side, prepare the seasoning you need later, chop a few cloves of garlic and chop them for later, chop a green onion, and chop two tablespoons of pepper sauce.

6: Leave a small amount of oil in the pot, add the prepared green onion, chop pepper sauce, stir-fry the minced garlic until the minced garlic is slightly golden brown, then add a spoonful of soy sauce to taste, adjust the salt to taste salty, add the right amount of sugar to freshen, stir well and set aside.

7: Sprinkle the stir-fried sauce evenly on top of the fried pastry, then start steaming, put the crispy meat on the pan and wait for the water to boil for 20 minutes, and then the steamed pork crisp is ready.

8. Because the meat puff pastry has been fried before, the surface batter is golden and crispy. And the porous batter also has a large overcurrent sauce to enrich the taste of each piece of meat.

【Cooking Summary】:

The cut plum blossom meat should be marinated in advance, add an appropriate amount of cooking wine to remove fishiness, salt and pepper to taste, simply stir, and marinate for 20 minutes.

If you want to make small crispy meat, you must continue to increase the oil temperature after the first time and re-fry the second time. Sprinkle with an appropriate amount of five-spice powder after cooking.

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