How to fry crispy meat? The secret of frying crispy meat is crispy.

As we all know, fried crispy meat is a popular food. It tastes tender, smooth and delicious, fragrant and crisp, especially delicious. Many people like it. Some people will fry crispy meat at home, but crispy meat is not very crisp. So how to make fried crispy meat fragrant and crisp? Let's take a closer look!

The secret of frying crispy meat is how to make it crisp. 1 The choice of starch must use sweet potato starch, because a chef friend told me that their hotel fried crispy meat with sweet potato starch, and the crispy meat fried with this starch will be crisper and crisper.

2 to master the heat, you must fry slowly in medium heat. If you want it to taste crisper, you should take it out when it is slightly yellow and fry it again.

How to smell pepper powder? Only when pepper powder and meat are used together and fried, the flavor of pepper is fully stimulated, making crispy meat more fragrant.

2 pickling, if you want to make the meat more delicious and fragrant, it is very necessary to marinate for a period of time, usually about 30 minutes.

Is flour or starch better for frying crispy meat? It is best to stir-fry crispy meat with starch, especially sweet potato starch. The fried effect is crisp outside and tender inside.

As for the use of flour or starch, according to the trial experience, the flour package will be too thick, and it will feel like flour in one bite, and the taste will be affected. Therefore, it is recommended to use starch, so that even if you cook soup, the shape of crispy meat will look better and it will not be easy to cook.

Crispy meat can be seen in many places, and it is also a kind of food that Sichuanese often eat. Hot pot, soup or snacks directly used for watching plays are very enjoyable to burn. Moreover, its method is also very simple. You only need to master the technical points of pickling, frying and seasoning to make delicious fried crispy meat.

The simple way to fry crispy meat is 1. The first raw material used is good pork belly. I can buy as much as I can. I used 500 grams of gold and three threads. About 200 grams of potato starch, about 50 grams of flour, salt, sugar, pepper noodles, pepper noodles and eggs, oil consumption, soy sauce, cooking wine, ginger, garlic, onion, and most importantly, more oil.

2. The pork belly I bought was scalded in a pot, so it didn't taste so heavy. Wash and cut into pieces or strips, and put them in a bowl for later use.

3. Put Jiang Mo, minced garlic and chopped green onion into a bowl, beat in 2 eggs, add 200g potato starch and 50g flour, then add salt, sugar, pepper noodles, pepper noodles, oil consumption, soy sauce, cooking wine in turn, add a little water, stir with chopsticks to form a sticky paste, and marinate there 10.

4. Pour the wide oil into the pot. When the oil temperature is 60% hot, wrap the marinated meat in sticky paste, fry it in a pot, fry it slowly with a small fire, turn it over with chopsticks, and both sides are golden. Pick it up with chopsticks. Then turn on the fire, and when the oil temperature rises to 80% to 90%, fry the fried meat at one time, and the whole process is about 15.