Fried crispy pork with five spices(wu xiang zha su rou )

Fried crispy pork with five spices

Introduction:

"The pork with five spice seasonings is pickled and wrapped with a thin layer of fried paste, and fried until it is crisp and tender on the outside - the taste is fresh, crisp and soft, and the more you chew, the more fragrant it is. Whether it's served with porridge, rice or wine, it's first-class! "

Production steps:

Step 1: 1 teaspoon of Zanthoxylum bungeanum is brewed with about 3 or 4 teaspoons of boiling water, cooled to room temperature to obtain Zanthoxylum bungeanum water;

Step 2: the pork is slightly frozen and hard, and cut into pieces about 10cm long, 5cm wide and 1cm thick with top knife;

Step 3: put the sliced meat into a large bowl and add all the marinades: soy sauce, salt, spiced noodles, sugar, pepper water, onion and ginger;

Step 4: grasp well, and then pinch for 3 or 5 minutes to make the meat fully tasty, marinate for more than 3 hours, it is best to refrigerate overnight; if the refrigerator has zero degree preservation function, it can keep fresh for 3 or 5 days;

Step 5: put flour, starch, a little salt and eggs into a large bowl;

Step 6: add beer;

Step 7: slowly stir into a smooth, slightly thick fried paste;

Step 8: remove the scallion and ginger from the salted meat slices and mix them in the fried paste. If you can't put them in at one time, you can fry them twice, and you should fry them two to three times;

Step 9: add cool oil (more) into the hot pot and heat it to 50% or 60% over medium high heat. You can test the oil temperature with frying paste. Drop a drop of frying paste into the pot. If the frying paste sinks to the bottom of the pot and floats slowly, the bubbles around are small, indicating that the oil temperature is not enough. If the frying paste floats on the oil surface, and there are large and rapid oil bubbles immediately, indicating that the oil temperature is high. If the frying paste sinks to the oil surface after it is put into the pot, it will sink to the oil surface And between the bottom of the pot immediately floating, and a uniform medium-sized oil bubble, oil temperature is just right.

Step 10: put the meat slices one by one, turn the meat slices upside down after floating, and slightly reduce the heat to keep the oil temperature;

Step 11: deep fry until both sides of the sliced meat are light yellow and stiff, pick up the sliced meat, put it aside, drain the oil, and deep fry the rest of the sliced meat in turn;

Step 12: continue to heat the oil in the pan until it is 80% or 90% hot - the oil surface slightly moves and there is a little smoke - put in the fried meat slices and turn them quickly until both sides are golden and crisp;

Step 13: take out the meat slices and use kitchen paper to absorb the excess grease;

Step 14: cut the parts and put them on the plate.

Materials required:

Pork plum: 500g

Edible oil: right amount

Soy sauce: 2 tablespoons

Salt: 1 / 2 teaspoon

Five spice powder: 1 teaspoon

Sugar: 1 / 4 teaspoon

Pepper water: 2 tablespoons

Scallion: right amount

Flour: 80g

Dry starch: 80g

Beer: About 200ml

Egg: 1

Ginger: right amount

Note: 1, pork is too fat, tenderloin is too thin, not fat and not thin is plum meat - also known as nape meat, there is a scientific name in the supermarket meat stall, called "No.1 cut", choose the fat and thin, no fascia that part, do this fried meat best. 2. Stir fried paste with beer, no need to add any crisp agent, you can fry the crisp skin, and long put not soft, very delicious. It can only be done in our own home regardless of cost. 3. The flour in the fried paste can be flour or starch. I'm used to half flour and half starch. The taste and color are slightly different. I like it. 4. I usually rely on my feeling for the specific weight of fried paste materials. This time, I carefully weighed them. However, there are differences in the size of eggs and the water absorption capacity of powder, so the amount of beer needs to be slightly adjusted according to the situation. 5. Do fried goods, oil temperature control is very important, usually fried twice. For the first time, the oil temperature is slightly lower, and the meat is deep fried; for the second time, the oil temperature is higher, and the meat is crisp, and some oil can be forced out.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Wu Xiang Zha Su Rou