Small crispy meat is a very classic food, of course, some people say that the small crispy meat is Sichuan, but people in other places are certainly not happy to hear it, in fact, cooking every place has a different approach, this has no way to say where the best, can only be which is the most suitable for their own taste, today I share with you the method of Sichuan small crispy meat, this method is more traditional method, caramelized crispy, whether it is dry or boiled hot pot is very delicious, and cold will not be soft, remember a few points, You can also make delicious little crispy meat!
Meat selection:
For the choice of meat, here Xiaobian does not explain much, because everyone's taste is different, some people like to eat fat meat, some people like to eat lean meat, and some people like to eat pork belly, here everyone chooses according to their own tastes
Seasoning and marinating method:
In fact, it is very simple to do small crispy meat marinade, just need to cut the meat into strips, or cut into thick slices, add a little salt, put some pepper powder, add a little ginger and green onion, to a little soy sauce and soy sauce, these two things are mainly for the purpose of color, directly grasp and mix evenly marinate for about 30 minutes, so that the meat can be fully flavored
What powder should be used to make the paste?
There are many ways to make small crispy meat to make paste, I have seen someone use flour, I have also seen someone use corn starch, in fact, the authentic small crispy meat uses sweet potato starch, that is, the kind of hometown that has not been specially processed, and even there are some small lumps inside, roll it into a thin noodle with a rolling pin, first put two eggs to stir and add sweet potato starch, stir well, and then stir it up with a little pure water, so that it can be easier to dilute sweet potato starch, otherwise it is too thick and sticky
Why refuel?
Add some vegetable oil or salad oil to the stirred starch paste, and the purpose of adding oil is to make the surface of the small Su meat crisp, even if it is cold, it will not soften.
Finally, the marinated meat strips are directly put into the starch paste, stirred evenly, and the meat strips can be evenly wrapped with starch paste, and there is a looming feeling
Finally, the net pot is added to 50% heat, directly into the mixed lean meat strips, everyone tries to put them together when they put them, to prevent sticking, and this can also be more evenly heated
It is best to fry the small su meat twice, the first time, the meat is completely fried, the surface is fixed, and the second time, the re-frying is to make the surface of the small crispy meat more crispy, the color golden and better
Tip: Fried small Su meat only needs to control the oil temperature, complex once. Use sweet potato starch when mixing paste. If it is flour or cornstarch. It will not be as crispy as I am, even if it is cold, it will not return to the soft effect, I believe that everyone should have learned how to make small crispy meat here, so hurry up and collect it