Uncle who has been selling crispy meat for 20 years: When frying crispy meat, remember these "3 points" and learn that you can also open a shop.

Crispy meat is a traditional snack in many areas of our country, which has a crisp, tender and refreshing taste and is fat but not greasy. In addition to eating it while it is hot, many people will stew it in hot pot, so crispy meat is also delicious. The crispy taste outside with the tender meat inside is really more enjoyable.

Crispy meat can be eaten in general restaurants, and there are also many local shops specializing in selling crisp meat. However, crispy meat is fried food, and many people are uneasy to buy it outside, because many businesses will reuse the cooking oil for frying crispy meat in order to save costs, resulting in a large number of carcinogens in the cooking oil. So if they want to eat crispy meat, many people will choose to cook it at home, but the crispy meat made is very different from the crispy meat sold outside, not just the taste. Today, I will share with you an uncle who has been selling crispy meat for 20 years: when frying crispy meat, remember these "3 points" and learn that you can also open a shop.

1. Selection of pork. Generally, the meat quality of fried crispy meat is best to choose fat and thin pork belly, because if the meat quality is too thin, it will be more firewood, and if it is too fat, it will be more greasy. Wash the bought pork belly with clear water, then cut it into thin and even slices with a knife, put the cut pork belly into a bowl, and add cooking wine, salt, sugar and pepper powder for pickling, which can remove the fishy smell of the meat and make it more fragrant and tasty.

2. Preparation of crispy noodles. Because batter is the key factor that directly determines whether crispy meat is crisp or not, many people will struggle whether crispy meat is made of flour or starch. In fact, the best way is to mix flour and sweet potato powder according to the ratio of 1: 1, and then add eggs and pepper powder. If you want to have a more fragrant flavor, you can also add beer and stir it evenly with chopsticks, so that the batter is ready.

3. the method of frying crispy meat. Wrap the pork belly with a thick layer of paste, then pour enough cooking oil into the pot, turn down the fire when the oil temperature is 80% hot, and fry the pasted pork belly one by one in the pot. Never pour the whole bowl of meat into the pot in order to save time, which will lead to slurry leakage and separation. Wait until the pork changes color before taking it out. When the oil temperature in the pot reaches 80% heat again, put the crispy meat in the pot and fry it again.