How to fry crispy meat?

Crispy meat is a traditional dish of Han nationality, which is crisp, tender, smooth and refreshing, fat but not greasy. It is common in all parts of China, mainly distributed in Luoyang, Jiangxi, Shandong, Sichuan, Shaanxi and other places. Crispy meat is characterized by crisp, tender, refreshing, fat but not greasy. How to fry crispy meat? Friends who don't like peppers will definitely like them.

Preparation: pork, eggs, flour, sweet potato starch 5, beer.

Step 1: Select pork belly with fat and thin, without fascia, cut it into chopstick heads, 3-5cm long, soak it in clear water for 2 hours, take it out and drain it, and put it in a pot.

Step 2: Add a proper amount of ginger foam, a small amount of red oil bean paste, spiced powder, pepper granules, chicken monosodium glutamate, Sichuan mash water, Hao oil and high-alcohol liquor, and stir clockwise. You can add some water appropriately, stir for 5 minutes and then put it in your mouth to taste.

Step 3: Add eggs, 65438+ 0.5 eggs per catty of meat and stir until almost cooked. Add raw flour while stirring. Don't mix too dry. Be sure to stir more, and then stir when the flour is not very sticky.

Step 5: put oil in the pot and heat it to seven layers. Put the mixed meat into the oil pan one by one, not too fast, and try not to let the meat stick to the oil pan. Pay attention to the temperature of the meat for the first time. Usually when the crispy skin is crisp, it will be out of the pot.

Among livestock meat, pork has the lowest protein content and the highest fat content. The protein content of lean pork is very high, and it can contain as much as 29g protein and 6g fat per 100g. After stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B, which can make the body feel more energetic. Pork can also provide essential fatty acids for human body. Pork is sweet, nourishing yin and moistening dryness, which can provide heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia. Pork chop nourishes yin, pork belly supplements deficiency and strengthens spleen and stomach.