Crispy pork neck(xiang cui zhu jing rou )

Crispy pork neck

Introduction:

"Crispy pork neck, slice of thin ground, bite on, um, very satisfied..."

Production steps:

Step 1: buy quick-frozen pork neck, take it out to thaw 2 hours before frying..

Step 2: when the oil temperature is 40-50% hot, cook..

Step 3: after 2 times of frying..

Step 4: sprinkle a little water on the chopping board, spread a layer of preservative film, a layer of tin foil, in order to separate the pork from the chopping board.. Chopping board often cut raw things, fried pork neck high temperature, not easy to directly contact with chopping board..

Step 5: slice with the edge of the knife obliquely, the thinner the better, because it's not easy to cut the pork neck thick, and if it's thick, you can't eat the strength..

Materials required:

Pork neck: moderate

Vegetable oil: right amount

Note: 1, this dish with apple vinegar and tomato sauce pickled, can solve the greasy pork neck. 2. With Thai sauce, the taste is more abundant.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: other

Chinese PinYin : Xiang Cui Zhu Jing Rou