How to make crispy meat that many restaurants are selling?

Small crispy meat is a common home-cooked dish in many places. Family dinners are very popular and good as snacks. It is very popular after drinking and eating. Yesterday, I went to a restaurant to get together with my friends and ordered a small crispy meat, which cost 50 yuan, but it was really delicious. Fat meat is fragrant but not greasy, lean meat is chewy and even the skin is crisp.

In fact, the practice of small crispy meat is super simple and can be easily done in two steps. As long as you master the pickling skills, it is not difficult to make crispy meat as crispy and delicious as in a big hotel at home. Today, Lolo teaches you how to make crispy meat, and uses it to stir-fry and make soup, which is delicious as hot pot. Every time I cook at home, the whole family scramble to eat.

Required ingredients and ingredients: 500g peeled pork belly, 2 eggs, 50g starch, 15g liquor, 5g salt, 3g sugar and a small piece of ginger.

Practice and steps:

The first step: there is a trick to cure streaky pork ~

Prepare a piece of peeled pork belly, wash it, drain it, and then slice it with a knife, about 0.5 cm thick.

Slice pork belly and marinate in a bowl. Add 50g of starch, 2 eggs, 5g of salt, 3g of sugar and a spoonful of white wine to the sliced meat, and grab all the ingredients evenly by hand so that the sliced meat is evenly covered with a layer of paste; Pork belly aside and marinate for 20 minutes.

Step 2: the frying process of crispy meat ~

Add enough cooking oil into the pot, heat the oil to the point of smoking (60% heat), turn off the heat, then put the marinated meat slices into the pot and fry them until they are golden on both sides.

After the sliced meat is fried until the surface is golden, control the oil and take it out of the pan, and let it cool slightly 15 seconds. Then turn up the fire, wait for the oil temperature in the pot to rise further, and then put the meat slices into the pot to fry. When the surface of the sliced meat is brown, you can turn off the fire and take it out. Our little crispy meat is ready. When it cools a little, it will become super golden and crispy, and it will be sprinkled with pepper noodles, which will make you want to stop.

The practice of crispy meat is not complicated. If you sell 50 plates in a restaurant outside, as long as you master the pickling skills and frying oil temperature, you can also make small crispy meat as crisp as your hotel. Friends who like it can try this at home. Snacks, cooking and drinking are all very popular.

Tips to pay attention to: this little crispy meat we made today, without water, only adds eggs and starch. The advantage of this is that the batter can wrap the meat slices thinner and more evenly. When frying, the batter and the meat are not easy to separate, and the fried crispy meat will be more fragrant and crisp.