Fried crispy meat, to master what tricks, can make the crispy meat crispy and delicious it

Crispy meat with pork, which is the best choice of tenderloin, pork tenderloin meat is delicate and juicy, and cooking is easy to become soft and not firewood. After cleaning the pork loin, cut into small thumb thick strip, put cooking wine, soy sauce, pepper, five spice powder, ginger, an egg white to grasp and mix evenly, marinate for half an hour. The marinated meat has no fishy smell, and very tender and soft.

Two, make the batter.

A spoonful of flour and a spoonful of cornstarch mixed well, beat an egg, add the appropriate water, stir into a thick and flowing batter, and then put about two grams of yeast, covered with plastic wrap, foaming half an hour, which is the key to the crispy skin of the crispy meat.

Three, fried crispy meat.

Put salt, five-spice powder and black pepper in the batter, pour in the marinated pork strips and stir, so that each strip of meat is evenly adhered to the batter. Then put the oil in a pan and heat it to 70%, put the pork in one strip over medium-low heat, don't put too much in at once or it will be easy to stick together. A batch of slightly shaped and then put another batch, fried into a light brown, you can fish out. The first deep-fried, the fire can not open too big, otherwise the outside cooked too fast, while the inside of the meat is not yet cooked, to small fire and slow frying, the fat fully penetrate into the meat. After all the fried, the frying pan again heated to 80%, open high heat and pour the pork strips, quickly turn and deep fry again, into an attractive golden brown, you can fish out the oil control. The purpose of deep-frying is to make the outer skin become more crispy, so turn on the high heat and quickly fry for a few seconds is enough.