How to Deep-Fry Crispy Pork

Materials: 500 grams of pork or pork loin in plum blossom, 5 grams of pepper, 1 tablespoon of cooking wine, 2 tablespoons of salt, 200 grams of sweet potato starch, 4 eggs, 5 grams of pepper.

Steps:

1, cut the meat into thin slices, about 2-3 millimeters per slice, add 1 spoon of salt, crushed peppercorns, cooking wine and mix well to marinate for 20 minutes.

2: Prepare sweet potato starch, 1 tablespoon salt, pepper and mix well.

3, add the egg, use chopsticks to mix well, at first it is certainly not good to stir, a lot of resistance, slowly will feel smooth, the whole process do not add water, completely rely on the egg on the line.

4, the batter into this way, as shown in the picture, scooped up into the stream can be, remember 200 grams of starch with 4 eggs.

5, the previous marinated meat, poured into the hanging batter, so that the hanging batter evenly wrapped around the meat, each piece is wrapped in batter.

6, the oil temperature of 6 into the heat, into the raw meat, one by one into the pan fried through, do not pour all at once, easy to stick together.

7, deep-fried to this extent you can fish out, some color, do not roll into a pile, the initial frying generally 30 seconds to fish out.

8, crispy meat want to taste good, but also need to carry out the second re-frying, turn on the heat to pull the oil temperature, pour all the small crispy meat re-frying for a minute, and so the color is golden, the batter is crispy, you can fish out.

9, and so slightly cooled, sprinkled with some chili noodles, salt, stirring evenly, so that the fried crispy meat, and crispy and fragrant, the texture of the crunchy not greasy.