How to cook crispy meat

The production method of crispy meat is as follows:

1 and 1 teaspoon of Zanthoxylum bungeanum is brewed with about 3 or 4 tablespoons of boiling water, and cooled to room temperature to obtain Zanthoxylum bungeanum water;

2. The pork plum blossom meat is slightly frozen hard, and the top knife is cut into pieces about 10cm long, 5cm wide and 1cm thick;

3. Put the sliced meat into a large bowl and add all the marinades: soy sauce, salt, spiced noodles, sugar, pepper water and onion ginger;

4. Grab the meat evenly, then knead it for 3 or 5 minutes to make the meat slices fully tasty, marinate for more than 3 hours, and it is best to refrigerate overnight; If the refrigerator has zero-degree fresh-keeping function, it is not a problem to keep it fresh for 3 or 5 days;

5. Put flour, starch, a little salt and eggs together in a large bowl; Add beer; Slowly stir into a uniform, smooth and slightly thick fried paste;

6. Remove the onion and ginger from the marinated meat slices and mix well in the fried paste; If you can't put it in at one time, you can divide it into two times and fry it two or three times.

7. Add cold oil (more) to the hot pot and heat it to 50% to 60% heat.