Fried crispy pork with double peppers
Overview
Xiaosu Pork is one of the top three favorites of Young Master. This time I changed the method and mixed the batter with beer and also made a yogurt-like batter. The meat was hung very well, but it was a little oily and could be improved. Well, the people who love you are frying meat for you, hahaha.
Tags
Ingredients
Steps
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Green onion, ginger and a piece of plum pork.
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Cut the meat into 1cm thick slices.
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Then change the knife and cut into strips.
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Cut onion and ginger into cubes.
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Add warm water, knead with hands and squeeze into onion and ginger water.
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Remove the onions and ginger.
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Soak the meat strips in the onion and ginger water.
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Sichuan peppercorns and peppercorns, stir-fry over low heat until fragrant.
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Stir until slightly peppery and crispy.
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Crush it with a rolling pin, not too crushed, just a little grainy.
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Remove the meat strips from the onion and ginger water and drain them.
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A spoonful of allspice.
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Half a spoonful of salt.
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A spoonful of soy sauce.
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A spoonful of cooking wine and a spoonful of oyster sauce.
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Wear gloves and grasp evenly.
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Add a spoonful of vegetable oil to lock in the seasoning and mix well.
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Prepare the batter, 2/3 sweet potato starch (left), 1/3 plain flour (right).
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First mix the flour and sweet potato starch.
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Add beer in small amounts and often.
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Add as you go.
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Make it into yogurt.
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Pour the batter into the marinated meat strips.
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Evenly, the meat strips hang on to the batter.
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Pour in the crushed Sichuan peppercorns.
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Harmonious.
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Heat the oil to 60% and add the meat strips.
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Oil temperature rises.
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Put them into the pot one by one.
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Fry for five minutes.
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Take it out, heat oil and fry again.
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Remove the oil and make it crispy.
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Crispy, crunchy and fragrant, peppery.
