Uncle who has been selling crispy meat for 30 years: When frying crispy meat, remember these "three steps", which are golden and crisp and do not soften.

Speaking of crispy meat, surely everyone is familiar with it? Crispy meat is a characteristic traditional dish in China, which is very popular in many parts of China. In many areas, there will be a plate of crispy meat on the table during the New Year or during banquets. In addition to serving as the main course, it can also be used as a side dish of hot pot, and it is also an essential ingredient for Sichuanese to eat hot pot. The tender and refreshing sliced meat wrapped in crispy skin is very enjoyable to bite, which is the most unique flavor of crispy meat.

Uncle who has been selling crispy meat for 30 years: When frying crispy meat, remember these "three steps", which are golden and crisp and do not soften.

Crispy meat is delicious, but the production process is not simple. You need to master certain methods and skills to fry crispy and delicious crispy meat. So how can we fry crispy and delicious crispy meat? The uncle who sells crispy meat in the next 30 years will teach you a trick: when frying crispy meat, remember these "3 steps", which are golden and crisp and do not soften.

It is also important to choose what ingredients to fry crispy meat. Generally speaking, if you want to choose fat and thin pork belly, you must not use pure lean meat, otherwise the fried crispy meat will taste very firewood. There are also three steps: curing meat, hanging paste and frying. The preparation of spices is the most basic requirement for curing meat, which directly determines the taste of crispy meat. Hanging paste is a very critical step. If the paste is not good, it will lead to peeling during frying, and then the fried part should not be sloppy. It must be fried twice to get golden crispy meat. Then share with you the specific steps of frying crispy meat.

Trilogy of Fried Crisp Meat

Step 1: Marinate the meat slices.

Wash and slice pork belly, don't cut it too thin, put it into a bowl after cutting, add a little cooking wine, soy sauce, pepper, spiced powder, sugar and salt, grab it evenly by hand, cover it with a layer of plastic wrap, and marinate it for 15 minutes, so that the taste of the meat slices is better and the tenderness of the meat slices is improved, and the batter can be prepared below.

Step 2: Paste the meat slices.

Prepare a large bowl, pour in flour and sweet potato flour (mixed according to the ratio of 1: 1), then pour in 2 eggs and half a bottle of beer. One side, while stirring with chopsticks, until it becomes paste, which is a good batter. Let's put the marinated meat slices into the batter and mix them evenly, so that each piece of meat is evenly coated with batter.

Step 3: fry the crispy meat.

Pour an appropriate amount of oil into the pot, and turn it down after the fire reaches 60% heat. At this time, clamp the pasted meat slices with chopsticks and slowly put them into the pot, and the remaining meat slices are put into the pot in turn. Don't stir the meat slices immediately when they are just in the pot, otherwise they will peel off easily. Wait about 1 minute, then turn the meat slices with chopsticks to make them evenly heated. When the sliced meat is fried until it is slightly yellow, take it out.

Take out the meat slices, drain the oil, adjust the fire, put the meat slices into the pot again, turn the meat slices with a big colander until the meat slices are fried until the surface is golden, and turn off the fire and take them out. After draining the oil, you can put it on a plate, so that the fried crispy meat will be golden and crisp, and it will not be soft overnight. Remember, it's very important to fry it with low fire for the first time and high fire for the second time until it's crisp.