Reader asks: How to make the pot bun meat more crispy?
Expert Tips If you want to make the pot wrapped meat taste crispy and tender, I offer three tips of my own:
Tip 1 Slice of meat soaked in water in advance
Some masters will ask: Why do you see the golden color of the meat fried by others, but the meat fried by yourself has many black spots or even a very black color? The reason is that there is blood in the meat, which causes the meat to seep out of the blood in the process of mixing with the starch, and the effect of frying will naturally become very poor. The correct operation method: cut the meat into the container, add enough water, refrigerate in the refrigerator for 4 hours, take out the water to rinse, the meat is flushed and add a little salt to marinate slightly.
Tip 2 do not adjust the starch paste
When making pot wrapped meat, many peers first mix the starch paste, and then put in the marinated meat to grasp it evenly. I think this method of operation is not very accurate, because the meat itself contains water, and it is easy to get out of the water when marinating and grasping the starch paste, which will lead to uneven hanging paste of meat slices, and the state of "flower face" after frying (flower face is fried meat slices where some places are thick, and some places are not paste).
My processing method is to take the good potato starch and put it in the box, pour it into the water and let the starch sit overnight (the reason for standing overnight is to let the starch fully infiltrate to prevent the meat slices from appearing in the "frying pan" phenomenon when frying). Take the soaked potato starch and wrap it evenly on the meat slices, grasp and mix well, and then pour a little soybean oil to grasp well.
Tip 3 fry three times
I usually use three frying methods to process meat slices.
First frying: When the oil temperature is 40% or 50% hot, turn the heat to reduce the meat slices one by one, change the medium heat to heat until the meat is shaped, and fish out the oil control.
Second dip: When the oil temperature rises to 60% hot, add the fried meat slices, remove the pan from the fire, soak until the skin of the meat slices is crisp and the meat is ripe, and then fished out.
The third quick fry: when the oil temperature is 70% hot, the meat slices are inserted, and the heat is quickly soaked for a few seconds, and then immediately out of the pan.