Introduction to the production method of pure fat meat

1. Slice the fat. The shape is not important. Matchbox size is appropriate, the thickness should not exceed a flat bamboo chopsticks. If it is too big and too thick, it will not be fried thoroughly; If it is too small and thin, it will be crispy and not fragrant.

2. Add a proper amount of water to the flour and stir it into a thick paste.

3. Put the meat slices into the batter and stick them evenly on both sides.

4, put the right amount of oil in the pot, based on the amount of fried meat slices, heat until it begins to smoke. At this point, put the meat slices wrapped in batter into the pot and fry them one by one, not all, so as not to stick together. When both sides are golden, take out and drain the oil.

5. Don't turn off the fire after frying all, and then put all the fried meat slices into the oil for the second frying. At this time, the oil temperature must be high. According to the size of the sliced meat, it can generally be fried for 30 seconds. Then remove and drain.

6. When eating, put two pieces of fried meat with steamed bread, add a little sweet noodle sauce and shredded onion. It tastes fragrant but not greasy, which is very enjoyable.