Every time I go to the hot pot restaurant to eat the top is the small crispy meat, I don't know why I always feel that the small crispy meat fried in the hot pot restaurant is just the right degree of softness, the outside puff pastry is crispy and the meat inside is still very tender, often the dishes are not yet on the same page, but the small crispy meat has been eaten. What to do if you miss this small crispy meat when you are at home, today I will bring you the practice of restoring the small crispy meat in the hot pot restaurant at home, fried out is not hard or woody outside crispy and tender, quickly learn to make it!
Food preparation
250 grams of pork front leg meat, 2 eggs, a handful of peppercorns, 80 grams of sweet potato starch, a little salt, and some cooking oil.
Rapid operation
- step1 -
Prepare 250 grams of pork front leg meat, 2 eggs, a handful of peppercorns, 80 grams of sweet potato starch, if there is no sweet potato starch, you can also use other starches, but it is best to use sweet potato starch, the fried meat will be more crispy. Beat 2 eggs into a bowl with sweet potato starch and stir well with chopsticks. This sweet potato starch has granules, let it sit for a while to soften the granules. Let's cut the meat first and cut it into small pieces.
- step2 -
After the meat is cut, put it on a plate, put half of the peppercorn noodles, and then add a little salt, do not add more, and add salt to the batter below. Then grasp the meat segments by hand evenly. Grasp well and marinate for 20 minutes. Pour the marinated meat into the batter and stir with chopsticks to allow the meat to hang well on the batter.
- step3 -
Next, we can fry the meat in the oil pan, add clear oil to the pot, when the oil temperature is six or seven into hot, put the meat into the meat, one by one, otherwise it will stick. Keep the heat on medium-low and fry until golden brown, take out the oil control, put it in the oil absorbing paper and let cool.
- step4 -
Scoop up and put on a plate, re-fry it a second time, and fry it again in a frying pan, so that the taste is crispy and fragrant.
PS：
1. Fried crispy meat generally choose tenderloin or front leg meat, these two parts of the meat taste is the best.
2. If you want to taste the crispy meat, you need to marinate it in advance, if you like the taste a little heavier, you can marinate it for a little longer.
3. When frying the crispy meat at the beginning, the oil temperature should not be too high, six or seven are done, put the chopsticks into the pot, and the dense bubbles around it begin, you can put the meat in and fry.
4. If the crispy meat wants to taste crispy, re-frying is the key, and the oil temperature needs to be raised a little at this time. Don't fry for too long, and take it out immediately when the color is golden.
· Some of the pictures in the article come from the Internet, and the copyright belongs to the original author