[[Super Crisp Chives and Small Crispy Meat] Practice Step Chart, [Super Crisp Chives and Small Crispy Meat] How to Make Good]

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[super crisp chive crisp meat]]

Most people will not make small crisp meat at home, mainly because they are persuaded to quit by the crisp paste, because the crisp skin looks like a "secret recipe". Don't worry today, Atao will offer the crisp paste ratio that has been adjusted many times to help friends realize the freedom of small crisp meat. It is no exaggeration to say that today's crisp meat is crunchy after half an hour's frying. In addition to crisp, Peach also added a handful of chopped onions, crisp meat more fragrant and attractive. It's not so much a dish as a real meat-based snack. I think the biggest difficulty in making this little crisp meat is to control your greed, otherwise you won't be able to wait to serve it while frying it ~

Food Ingredients

Pickled Pork Tenderloin

Pork Tenderloin 300g

Lush green 40g

Jiang Mo 5g

Salt 2g

Raw smoke 5g

White pepper powder 0.5g

Zanthoxylum bungeanum 2g

Small crisp meat powder slurry

sweet potato starch 50g

wheat flour 30g

glutinous rice flour 20g

Salt 2g

pepper powder 1g

Clear Water 90g

Step

Stir-fry the prickly ash in a water-free and oil-free small pan, pour it into a mortar, pound into powder, and divide it into two parts for later use (half for curing meat and half for preparing flour slurry)

Clean the pork tenderloin, dry the moisture on the surface, cut into long strips, and put them into a bowl for later use.

* Cut the tenderloin as evenly as possible so that the frying time is more consistent.

Clean the green onion, cut off the white part of the green onion, boil a pot of hot water, blanch the green green for 5 seconds and then remove it. Drain the surface slightly, chop it on a chopping board and chop it into a puree for later use.

* Don't throw scallion white, you can also wrap extra small crisp meat powder slurry and fry it in a pan, which is also delicious.

Add mashed scallion, Jiang Mo, salt, soy sauce, white pepper powder and pepper powder to the cut pork tenderloin and mix evenly by hand for later use.

Pour sweet potato starch, wheat flour, glutinous rice flour, salt and pepper powder into a bowl, add water and stir into a thick yogurt shape, then pour in the marinated pork tenderloin and mix evenly, so that each pork tenderloin can be covered with flour slurry.

Pour the oil from the pan, wait until the oil temperature is about 160 degrees (put in dry chopsticks and you can see dense small bubbles coming out), adjust to medium heat, put pork loin meat into the oil pan one by one, fry until all of them float up, separate the pastry with chopsticks after shaping, and continue frying until the surface is slightly scorched yellow and fished out.

* A small amount of multiple fry, about 3 times can be fried

After all the fried meat is fried, raise the oil temperature to 200~210 degrees (there is a little smoke on the surface, and a large number of dense small bubbles will come out immediately after putting in dry chopsticks), add small crisp meat and fry for 8~10 seconds, remove and control the oil.

* When eating, it can be served with barbecue dip, tomato sauce or hot pot according to personal taste.