In 1997, the youngest sister of my second uncle’s family got married, and we invited the best chef in our village to host a banquet. Purely green-fed native pigs, homemade sweet potato starch, and the fried crispy meat is really delicious!

At that time, the rural areas of Chongqing still paid attention to "three steamings and nine buckles", so the crispy pork appeared on the dinner table as a steamed vegetable and buckwheat bowl. When fried in advance, they were fried in large chunks. , the children in our yard like to steal small pieces of crispy meat from the basket to eat!

I still remember the golden color of the crispy meat and the fragrant aroma. The first bite was delicious, but the second bite made me numb... because I bit into the Sichuan peppercorns!

The final result was that I ate too much crispy pork, and I had diarrhea the next day...

①: Our method is to make pork front legs Peel the meat and cut into palm-sized pieces, 2-3cm thick. Add ginger, scallion and white wine to marinate.

②: Soak sweet potato starch in water and soften the large particles.

③: From the marinated front leg meat, pick out the large pieces of ginger and green onion and discard them. Add egg liquid and mix well.

④: Add dry red peppercorns and salt and mix well, then add the melted sweet potato starch and mix well.

⑤: Add rapeseed oil to the pot, and the oil temperature is 60% hot. Add the meat pieces coated in sweet potato starch and fry in oil. After setting, dip and fry until the meat is fully cooked and remove.

⑥: Finally, the oil temperature rises to 70-80%, fry again until the meat is golden and crispy, then remove and filter the oil.

In summary, the ingredients are: pork front leg meat or pork belly, sweet potato starch, ginger, green onions, white wine, red pepper, salt, eggs, rapeseed oil .

PS: The crispy meat fried in this way is golden in color, crispy in texture and rich in aroma.

In the Northeast or a few places, flour is added when frying the crispy pork, which is okay, but I personally think that the crispy pork fried with pure sweet potato flour is more delicious! More fragrant and crispy! What do you think?

Special reminder: Do not add water to the fried crispy pork! Otherwise, water will spit out during frying. If you don’t have rice soup, you can mix it with eggs.

What ingredients should be put into fried crispy pork?

Fried crispy pork is a special snack. I remember that when I was a child, my family’s conditions were not good. If I wanted to eat crispy pork, I had to wait until the holidays, so my parents could fry a plate of crispy pork. Crispy pork is also good for drinking. A good dish, crispy on the outside and tender on the inside, crispy and refreshing, very suitable for wine and food.

There are many ways to make crispy pork, and the methods are very different in each place. You can increase or decrease the proportion of marinade according to your favorite taste, but no matter which way to make crispy pork, First of all, pork belly is definitely indispensable. Without meat, it wouldn’t be called crispy pork. Why do you have to choose pork belly? The meat of pork belly is alternately fat and lean, so the fried meat will be crispy on the outside and tender on the inside. If you choose lean meat, the meat will be fried. Secondly, flour and fried powder are also indispensable. Flour is used for coating. The paste function makes the meat skin crispy.

Ingredients: 500g pork belly, 150g fried powder, 100g flour, 2 eggs.

Edible oil: 1500 grams.

Seasonings: salt, chicken essence, light soy sauce, cooking wine, and appropriate amount of pepper.

Preparation method:

1. Wash the pork belly, peel off the skin, cut into thin slices, put into a bowl, add salt, chicken essence, light soy sauce, cooking wine and pepper powder, a small tablespoon of cooking oil, stir evenly with chopsticks and marinate for about 20 minutes.

2. Start making the batter. Put the flour, fried powder, eggs, water, and appropriate amount of salt into a bowl to make a batter. The batter will look like a string when picked up by hand. Can.

3. After the paste is mixed, pour the marinated pork belly into a basin and coat the pork belly evenly with the paste. Heat the oil in a pan. When the oil is hot, coat the pork belly with the paste. Place the battered pork belly piece by piece in the oil pan and fry until golden brown.

1. The water added when making the paste should be added in batches. Do not add it all at once. The consistency of the batter is difficult to control. If it is too thick, add flour. Otherwise, if it is too thin, just add it. Add appropriate amount of flour to form a stringy batter.

2. When frying crispy meat, heat the oil to about 180 degrees over high heat, then put in the meat and fry. If the oil temperature is not hot enough, the noodles will not be easy to solidify, resulting in sticking to the pan.

3. When the crispy pork slices are just taken out of the pot and the dough has not solidified, do not flip them. Wait until they are solidified before flipping them with a spatula to fry the other side to prevent burning.

I usually order fried crispy pork whether at home or out, but every time I don’t know the recipe for the delicious fried crispy pork outside, and I can’t fry it at home every time. In order to produce this taste, the crispy pork is actually whether it is "crispy" or "flavorful". As long as you grasp these two key points, you can ensure that the crispy pork you fry is both fragrant and crispy.

When choosing starch, you must use sweet potato starch, because a chef friend told me that sweet potato starch is used to fry crispy pork in their hotel. The crispy pork fried with this starch will be more delicious. Crisper and crispier

To control the heat, be sure to fry slowly over medium heat. If you want a crispier texture, take it out when it is slightly brown and fry it again.

Sichuan pepper powder, only use Sichuan pepper powder, paired with meat, and fried to stimulate all the aroma of Sichuan peppercorns, making the flavor of crispy meat more fragrant

Pickled, want The meat will be more flavorful and fragrant, so it is very necessary to marinate it for a while, usually about 30 minutes.

The choice of meat is very important. Once you have selected the meat, the dish is almost complete. Half of it is done, so what kind of meat should be used for fried crispy pork? This is very simple. My family sells pork, and I know the purpose of each piece of meat very well. The best choice for fried crispy pork is tenderloin, or sandwich meat from the front legs, which are very tender parts of the pig. The texture of the crispy meat cooked in other parts will be a bit hard and woody!

Fried Crispy Pork

Ingredients: tenderloin, salt, pepper powder, sweet potato starch, eggs

Method:

1. Cut the tenderloin into evenly sized strips, add an appropriate amount of salt and peppercorns, mix well, and marinate for a while

2. Crack the eggs into the sweet potato starch, and stir the starch thoroughly until there are no particles. This process will take a long time. You can stir it and set it aside until the starch fully absorbs the egg liquid, then stir it until there are no particles.

3. Add an appropriate amount of salt to the prepared paste. Then add the meat strips and coat them evenly with thick paste

4. Put oil in the pot. The oil temperature is 70% hot. Add the crispy meat and fry slowly over medium-low heat until the surface is slightly yellow. Take it out and drain the oil. After draining the oil, turn the pot on high heat and fry again until the surface is golden brown and you can take it out!

Tips:

1. If you like a slight peppercorn flavor, be sure to grind it into powder and sprinkle a little on it. However, crispy meat without a strong peppercorn flavor has no soul.

2. The sweet potato starch may be a little slow to dissolve. At this time, you can stir it a little and let it stand for about 10 minutes before stirring. You will find that it will be easier to fuse together, and I No water added!

3. The oil temperature still needs to be adjusted. If you want to eat it directly, just follow my instructions. If you need to perform secondary processing, you should fry it until it is slightly brown. , you can take it out when it is slightly golden and set aside later!

4. This is about a pound of meat. Just two eggs are enough. The sweet potato starch is about 100 grams. You can adjust the amount according to your own taste.

Crispy pork is a dish. This characteristic traditional dish is crispy, tender, refreshing, fat but not greasy. It is common in all parts of China, mainly in Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places.

When the crispy pork is fried and comes out of the pan, the first feeling is that it is fragrant, crispy and tender. It is very fragrant and delicious. Let me introduce you to the correct method below!

Main Ingredients

500g front meat

Accessories

2 tablespoons of white sugar

5 tablespoons of sweet potato flour

A small handful of peppercorns

2 spoons of salt

2 spoons of white wine

4 eggs

Fried Steps for making crispy pork

1. Wash the meat and cut it into small strips. It can be pork belly or pork belly (tenderloin is too thin and I personally don’t think it tastes good).

2. Put it into a clean large basin, add minced ginger, salt, pepper, sugar and cooking wine and mix well.

3. Beat in the eggs and mix well, and use a beating method to let the egg liquid fully penetrate into the meat. It should last about 10 minutes, so that the meat will be crispy.

4. Add dry sweet potato starch, be careful not to add water, mix well and let it sit for ten minutes, then stir evenly without any dry powder and let it stand for another ten minutes. Grasp evenly to ensure that every strip of meat is floury and not too clear.

6. Pour an appropriate amount of oil into the pot. When the oil temperature is 70% hot, try it with chopsticks. If there are small bubbles around it, grab a strip of flour-coated meat and gently put it into the pot. Place the meat in the pot one by one over medium heat. Once the meat is set, use a slotted spoon to turn it over and continue frying until the surface is golden and take it out.

7. After frying all the meat, remove and drain the oil, let it dry for about 5 minutes, put all the crispy meat into the pot and fry again for about 2 minutes, take it out, this will make it crispier!

8. Delicious crispy pork is on the table. Take a bite. It’s crispy on the outside and tender on the inside. It’s so fragrant...

Crispy pork is a local specialty in the north. The relatively authentic crispy pork tastes crispy, refreshing, fat but not greasy. I am from the north. In our local area, crispy pork is always included in important banquets. Crispy pork can be "eaten dry". It can also be stewed, steamed, or eaten in hot pot. No matter which way you eat it, the process of "frying" is indispensable. The key to whether the crispy meat is delicious lies in "frying" and the seasoning required when marinating the crispy meat.

Whether the crispy meat is delicious or not has a lot to do with the marinating of the meat. I think there is no need to use too many seasonings for marinating the meat. Use the most common seasonings. Ingredients make delicious food, this is the true meaning of food. First of all, you should use fresh tenderloin or plum meat for fried crispy pork. Of course, leg meat can also be used. Use good soy sauce, add a little pepper, Sichuan pepper powder, cooking wine, appropriate amount of salt, cooking wine, break in an egg, and mix well. Marinate for 10 minutes, add cornstarch water and stir evenly.

Main material: tenderloin

Seasoning: light soy sauce, pepper, pepper powder, edible oil, salt, starch, eggs

1. Meat selection and processing: Choose fresh tenderloin and soak it in water in advance to remove the fishy smell. Then slice the tenderloin into thin slices.

2. Marinate the meat: Put the sliced ??meat into a bowl, use good soy sauce, add a little pepper, pepper powder, cooking wine, appropriate amount of salt, cooking wine, and beat in an egg , stir evenly and marinate for 10 minutes.

3. Paste: Add an appropriate amount of starch in a bowl, add an appropriate amount of water, stir evenly, then let it sit for 5 minutes, pour off the water above, and then pour the remaining starch water into the meat slices. Mix well.

4. Frying: Heat oil in a pan. I prefer to use peanut oil, which tastes more fragrant. When the oil temperature is 60% hot, add the meat slices and fry them. After the fried meat slices are set, take them out and continue to raise the temperature. When the oil temperature is 80% hot, re-fry the meat slices until golden brown and take them out.

5. Plate and serve or steam: After taking out the crispy meat, sprinkle a little salt and pepper and serve. I prefer eating it dry. Of course, it can also be steamed or rinsed. hot pot.

1. Soak the cornstarch in water in advance instead of adding it directly to the meat. This is because the cornstarch has less viscosity when exposed to water, so the fried meat will be crispier.

2. It is best to choose plum blossom meat, because this kind of meat contains a small amount of fat and tastes more delicious.

3. When marinating the meat, be sure to add pepper powder or peppercorns, which can enrich the taste of the fried meat.

4. For starch, it is best to choose sweet potatoes, which are more fragrant and crispy when fried.

5. Be sure to re-fry it, not only to make it crispy, but also to squeeze out excess oil, so it doesn’t taste greasy.

Every time during the Chinese New Year, various things will be fried at home, such as crispy pork, fish cubes, vegetarian meatballs... Among them, crispy pork is my favorite. I have observed my mother frying short crispy pork. The ingredients she prepares include sweet potato starch, pork tenderloin, eggs, and other seasonings depending on personal taste. The freshly fried short-fried pork is crispy on the outside and tender on the inside, with a golden surface that makes people drool.

Fried crispy pork is a special dish in Chongqing. We usually order one first when eating hot pot. Crispy pork. Eat crispy pork before the hot pot comes out. The texture is so crispy and really makes you greedy. So what are the seasonings we usually prepare when making fried crispy pork at home?

Seasonings: salt, pepper powder, sweet potato starch, eggs, pepper, cooking wine, light soy sauce, oil

Ingredients: Pork belly (can also be tenderloin, pork belly with a little fat tastes better) Fragrant)

1. After cleaning the pork belly, peel it and cut it into small strips. You can cut it thinly or cut it according to your favorite shape.

2. Put the cut meat into a large bowl, add appropriate amount of pepper, salt, pepper powder, sweet potato starch, eggs, pepper, cooking wine, and light soy sauce Stir evenly and marinate for a while.

3. Heat the pot, pour in an appropriate amount of oil (you can have more oil), and when bubbles begin to form at the bottom of the pot, turn to medium-low heat and add the marinated five pieces of pork. Slowly put the pork belly into the pot and fry it until golden brown on both sides.

This delicious freshly fried crispy pork is ready, give it a try, it tastes so fragrant! If you can't finish it, you can put it in a bag and put it in the refrigerator. You can make bean soup or tofu soup at ordinary times. You can also cut it into small pieces when cooking.

I am the second sister, and I will answer the question of what seasonings should be used for fried crispy pork.

In fact, if you make crispy pork at home, you can also make it taste similar to a restaurant, and the method is not particularly difficult. When we eat hot pot at home or invite people to our home for dinner, we can make a delicious dish Crispy pork is a very good choice. It can be eaten as a meat dish, but it will not be greasy after eating like a pure meat dish. With a little barbecue dipping sauce, this delicious crispy pork is really worth a bowl when paired with rice. Food. So usually the second sister also likes to make delicious crispy pork at home, and the second sister thinks that adding these seasonings will be very delicious and delicious, so the second sister will also share with you what seasonings to add to the fried crispy pork. .

Generally when we fry crispy pork, we don’t need to add particularly heavy seasonings to highlight the flavor of the crispy pork, because the crispy pork itself is dominated by the crispy flavor. When you take a bite, you will get the crispy outer skin, and you will immediately get the delicious texture after taking a bite. So the second sister thinks it is more ideal to make crispy pork according to this effect, so the second sister thinks that when making crispy pork, it is better To get this delicious texture, you must first prepare the crispy texture and add a little seasoning to increase the flavor of the crispy meat. Then the crispy meat will taste delicious.

1. Starch and eggs

First of all, there should be starch and eggs. When making crispy meat, you must have a golden and crispy shell, which must be added What goes in are starch and eggs. These two ingredients play a very important role in making the crispy meat tender and smooth. After we take a bite of the shell, what we get is a tender and juicy taste, which is inseparable from eggs and eggs. The role of starch. In addition, adding starch and eggs will allow the crispy meat to absorb some water. Sometimes the crispy pork we make is dry because there are less or no eggs and starch in it. These two ingredients is very important.

2. Flour

Flour is used to form the shell of fried pork. When we make crispy pork, we rely on starch and eggs to make it smooth and delicious. Add a little flour to make the shell crispy. This effect cannot be achieved by adding starch, so we need to pay attention to this. It is more appropriate to dip the outer layer in flour.

3. Thirteen spices

Putting some thirteen spices in the short crispy pork will make the crispy meat taste fragrant. You can also use five-spice powder instead. It has a very good effect, so we just add thirteen spices here to season it, and there is no need to add other spices, so that the basic spices can create a delicious texture of short crispy pork.

4. Light soy sauce and sugar

Adding a little sugar can make the crispy pork taste better, and light soy sauce is the main flavor here. After adding light soy sauce, this The short crispy pork will have a salty taste and if you add a little soy sauce, you can add a little less salt. This will allow the flavor of Shisanxiang to be fully exerted without being particularly salty. The taste will be delicious. .

5. Cooking wine

If there is a slight meaty smell when cooking pork, you can use cooking wine to marinate it, so that the taste will be fresh and delicious. Because onions and ginger are usually added when marinating later, you can make fragrant crispy meat.

The above is the answer written by the second sister about what seasonings to put in fried crispy pork.

Fried short-lived pork is usually sliced ??into slices and deep-fried with local sweet potato flour. The crispiness is not as good as that of cornstarch, and it feels weaker after cooling. However, when eaten in hot pot, the taste is much better than that of cornstarch, smooth and tender. The northern method is to cut it into strips, mix it with cornstarch and cornstarch and fry it in a paste. It is suitable for eating directly with salt and pepper. It is charred on the outside and tender on the inside. It can also maintain a crispy texture after cooling. It is slightly less smooth when eaten in hot pot and not as good as sweet potato flour.

Required ingredients: 250 grams of pork plums, 10 grams of green onions, 10 grams of ginger slices, 2 eggs

Required seasonings: 3 grams of salt, 4 grams of MSG, 5 grams of cooking wine, 100g corn starch, 100g cornstarch, 20g sweet potato starch, 5g chicken essence, appropriate amount of salad oil, 4g pepper, 150g water, 1g baking powder, 10g custard powder, 3g pepper

Production process:

① Wash the pork plums and cut them into slices with a knife. The thickness is 1 cm and the width is about 8 cm. Then cut into 8 cm long and 1 cm (little finger) uniform thickness. strip.

② Put it in a basin and soak it in water for half an hour to remove the blood, drain the water and set aside.

③ Wash and cut the green onions into segments, peel and cut the ginger into shreds, rinse the peppercorns with water and drain.

④ Put the pork tenderloin strips into a basin, add salt, monosodium glutamate, chicken essence, cooking wine, pepper, ginger slices, and green onion segments and mix well. After marinating for 20 minutes, pick out the ginger slices and green onions and add Sichuan peppercorns. Pickled grains. Why put pepper? I’ll explain in a moment.

⑤ Take a container, beat the eggs and mix them into egg liquid, add an appropriate amount of cornstarch, corn starch, sweet potato starch, custard powder, add an appropriate amount of water, and mix evenly. Add starch little by little and mix thoroughly, so that there will be no lumps or inability to mix. This paste is called whole egg paste in restaurants (another kind of whole egg paste requires adding an appropriate amount of flour) and is suitable for soft-fried dishes. Uses such as soft-fried shrimps and fried eggplant boxes can be used. What is the purpose of putting custard powder in the batter? An explanation will be given later.

⑥ Mix the whole egg batter thoroughly, stir until it is thick and sticky, grab it into a thread shape, hang your fingers, add a little salad oil to get the prepared whole egg batter.

⑦ Put the marinated pork strips into the batter and mix evenly until each pork strip can be covered with whole egg batter. Why is oil added to the batter? I will explain it later.

⑧ Heat the pot and add about three kilograms of clean oil. Heat the oil until it is about 50% hot. Put the meat strips covered with paste into the pot one by one, and remove them one by one. Put it in without sticking. If there is sticking, fry until the meat strips float, break them up with a spoon, fry the short crispy meat into shape and take it out.

⑨After the oil temperature rises, when it is about 70% hot, add the crispy meat and fry it again until the outside of the crispy meat turns golden brown and the outside is crispy and the inside is tender. Take it out and place it on a plate. Add salt and pepper and serve. .

Question: What is the purpose of adding custard powder?

Answer: Custard powder has the effect of increasing the color, making the egg paste more yellow, making the fried fried meat more beautiful, and preventing the fried crispy meat from turning white. The second function is to increase the aroma. The custard powder has a special aroma. The fried crispy meat has a longer aftertaste and a richer and more fragrant taste. The third function is to increase the taste, which is to make the short-cut pork crispier and lock the moisture inside the meat strips, making the short-cut pork taste more tender and juicy inside. To sum it up, it improves color, fragrance and locks in moisture.

Question: Why do you put peppercorns in the crispy pork?

Answer: The method of adding Sichuan peppercorns is a method passed down from Sichuan. The fried crispy pork will have an aroma of Sichuan peppercorns and a slightly numb texture. The taste is richer and fuller, and the Sichuan peppercorns can also remove greasiness. Adds flavor and suppresses odor. Fried crispy pork without Sichuan peppercorns lacks the unique aroma of Sichuan peppercorns, and it has a slightly numbing feeling after being fried, not the bitter taste. It is recommended to use better Sichuan peppercorns, such as Dahongpao Sichuan peppercorns, which have the aroma of Sichuan peppercorns. It smells numb again.

Question: Why do you add oil when mixing the paste?

Answer: The purpose of adding oil is to lock in the moisture so that the fried crispy meat will not be too dry and hard. After the crispy meat is fried, it can have a juicy and tender texture that is charred on the outside and tender on the inside. , it can also increase the taste of the starch paste, making the crispy meat taste more fragrant. The third purpose is to play a crispy role, making the whole egg batter crispier when fried. In short, it adds flavor and locks in moisture for crisping.

1. Pork plum meat is used in restaurants. This piece of meat has low fat content and is fresh and tender. It is the first choice for fried crispy meat. Nowadays, pork tenderloin is commonly used. The tenderloin is relatively fresh and tender, easy to handle and process, and the taste is very good after being cooked.

2. When adjusting the egg paste, stir in one direction, but do not use excessive force, and there is no need to make the paste stiff. Just mix it well. The batter should be slightly thicker, not too thin. If it is thin, it will hang unevenly. The fried meat strips will be off-cooked and dry and hard with no texture, and there will be no effect of being burnt on the outside and tender on the inside. The batter should not be too thick. If the batter is too viscous, the fried crispy meat will feel starchy and the noodles will be chewy, which is not delicious. If you don’t have custard powder at home, you can leave it out, but the color will be slightly worse.

3. After mixing the pork and egg paste thoroughly, it is best to let it rest for about half an hour to allow the meat strips to absorb more water and starch, so that the fried crispy meat will be fresh and juicy, with a crispy and tender texture.

4. The seasonings used for fried crispy pork are as shown above. Adding Sichuan peppercorns will give you a special taste. The mixture of fried Sichuan peppercorns and small crispy pork has a numbing and exciting taste, just like cooking. Sesame oil is the same thing. Sichuan peppercorns can enhance the flavor and aroma.

5. The salt ratio is half a mouthful, that is, the meat strips have half the salt taste. In this way, the fried meat strips are eaten with pepper and salt. The saltiness is just right, but there is too little salt. If there is no bottom taste, it will not taste good. This is what it means to be bland and tasteless. The salty taste of vegetables comes first, the salt is the first taste, and the rest are auxiliary tastes.

6. Adding pepper can remove odor and increase aroma, and at the same time enrich the taste of dishes.

7. You can buy ready-made salt and pepper for use, or you can make it yourself. Proportion: 100 grams of salt, 10 grams of Sichuan peppercorns, heat the pot, add salt and stir-fry, add Sichuan peppercorns and stir-fry until the salt turns slightly yellow without moisture, then it is ready. Crush the fried peppercorns, or use a blender to break them and mix them into the fried salt. Add a little chili powder and pepper and mix well to make salt and pepper.

8. Whether the pork is sliced ??or cut into strips depends on your personal preference. It is recommended to cut it into strips. The crispy fried meat will look better and should look more regular.

9. Corn starch and potato starch are commonly used in northern areas. After many comparative experiments, it is found that these two starches can be used to make fried crispy pork, and the taste is very good.

Practical and delicious Sichuan style fried crispy pork