Every time I walk into a restaurant, I can't resist the temptation of the crispy meat in the restaurant. However, why is the crispy meat in the restaurant always so delicious, is it just because the chefs in the restaurant have unique skills, and the choice of meat filling is also very important, you can choose pork belly or tenderloin, the taste of fried meat will be better. But adjusting the batter is the most crucial step, and if you teach you to do this, we can make crispy meat that tastes better at home than in a restaurant.
Here's how to fry crispy pork:
Ingredients: pork, eggs, beer, flour and sweet potato starch.
First, the pork is cleaned and then cut into long shapes. Then put the pork in a clean container and add the appropriate amount. Green onion ginger, salt, cooking wine, light soy sauce, dark soy sauce, pepper and egg white, grasp well with your hands to mix the seasoning, and marinate for about 30 minutes.
Then we will adjust the batter, which is also the most critical step. In a bowl with a ratio of 1:1, add flour, sweet potato starch, and the remaining egg yolk, stir well, and pour in a small amount of beer while stirring, stirring until the flour thickens.
After marinating the pork, remove the trimmings and stir well in the batter so that each slice of meat can be coated in the batter.
After adding an appropriate amount of oil to the pot, wait until the oil is hot to 6, and then put the crisp piece by piece into the pan to fry, not directly pour all the oil into the pan and fry, so that they will all stick together. Wait until the pork is fried until it is slightly brown, then remove the meat. After all the meat has been fried once, the pork is re-fried for the second time, so that the crispy meat will taste more crispy and will not soften after a long time.
Some people say that the crispy meat becomes hard as soon as it is fried, but because this step is missing, the fried crispy meat is not crispy enough and will be soft.
The crispy meat is a perfect blend of fried crispiness and the flavor of meat, and you can't help but swallow a few sips. The texture of the outer coat is crispy, and when you bite into it, you will reveal the juicy flesh inside, and the crispiness and tenderness intertwine on the tip of the tongue, bringing infinite satisfaction.
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