Fried crispy meat to put what seasoning?

Crispy pork is a special traditional dish, crispy, crunchy, crisp, fat and not greasy, more common in all parts of China, mainly found in Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places.

Crispy pork fried out of the pot, the first feeling is fragrant, crisp, tender, very fragrant and very tasty. Here is the correct way to introduce to you!

Main Ingredients

Front Folder Meat 500g

Supplementary Ingredients

Sugar 2 spoons

Sweet Potato Flour 5 spoons

Pepper grains a small handful

Salt 2 spoons

White Wine 2 spoons

Eggs 4

Fried Crispy Meat Step by Step

1. Cut small strips, can be pate or front folder meat (tenderloin is too lean personally do not feel good).

2. Put it into a big clean pot, add ginger, salt, pepper, sugar, cooking wine and scrub it well.

3. Beat the egg to disperse, with the scratching and beating way to let the egg mixture fully into the meat, about last 10 minutes or so can be, so that the crispy meat is crispy.

4. Down into the dry sweet potato flour, be careful not to add water, scratched well, let stand for ten minutes, and then scratched well without dry powder, let stand for another ten minutes. Grasp evenly to ensure that each piece of meat has powder, not too clear.

6. Pour a moderate amount of oil in the pot, when the oil temperature seventy percent of the heat with chopsticks to try to have a small bubble around the perimeter can be, grab a wrapped in powdered meat gently into the pot, a one by one under the pot, medium heat, the meat stereotypes can be flipped with a slotted spoon, and continue to deep fry the surface of the golden brown out.

7. After frying all the meat, drain the oil and let it cool for about 5 minutes, then put all the crispy meat into the pot and re-fry it for about 2 minutes to make it more crispy!

8. Delicious crispy meat on the table, eat a mouthful of crispy, tender, crunchy and delicious, that aroma ah