Small crisp flesh(xiao su rou )

Small crisp flesh

Introduction:

Production steps:

Step 1: wash the pork and control the moisture

Step 2: cut the meat into thin slices

Step 3: add appropriate amount of salt, pepper noodles, soy sauce, three teaspoons of dry starch, egg white, mix well. Taste for half an hour

Step 4: pour the oil into the frying pan, and heat the oil until it bubbles. When the smoke comes out, you can fry the meat

Step 5: fry the meat in batches, not too much at a time, 15 seconds, when you see the color change of the meat, remove it immediately.

Step 6: put the once fried meat into the pot again and fry it until golden yellow

Materials required:

Pork: right amount

Salt: right amount

Soy sauce: right amount

Chinese prickly ash noodles: right amount

Dry starch: appropriate amount

Eggs: right amount

Note: 1, the meat must be fried twice, which can ensure the crispness of the skin and the freshness of the meat. The first time of frying can't be too long. Basically, it can be fished out in 15 seconds. 2. The purpose of adding dry starch and egg white is to make the meat crispy. 3. If you want to make the meat taste better, you can add onion seasoning when it tastes better, but it's best to cut it into strips, otherwise it will be "Tiannvsanhua" when frying.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Xiao Su Rou