Fried crispy pork

Overview

Fried crispy pork is a must-have dish on our Chinese New Year dinner table. The outer layer is crispy and wrapped in a piece of meaty aroma. Children can't put it down! And this is made according to the method passed down by my husband’s family. It is very simple but delicious!

Tags

• hot dishes
• children
• old man
• late night snack
• dinner with friends
• northwest cuisine
• summer recipes
• cooking wine
• corn oil
• corn starch
• egg
• sichuan pepper powder
• tenderloin
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the back meat into thin slices, similar to the picture.

   

2. 2 Add the cooking wine, soy sauce, Sichuan pepper powder, and pepper to the back meat, stir evenly, then beat in the eggs, stir evenly again, and marinate for 15 to 20 minutes until the meat is fragrant.

   

3. 3 Add corn starch to the marinated meat. Although I have written the amount of starch, I suggest that you decide according to your own situation, because the moisture content of the meat or the size of the eggs will also affect it. The specific amount of starch should be added to the meat to show that it is thicker.

   

4. 4 Pour corn oil into the pot, and when the oil is hot, turn the heat to medium-low.

   

5. 5 Put the crispy pork slices into the pot one by one, fry until golden brown, then turn over.

   

6. 6 I don't put too much oil, because we often fry it this way, the taste remains the same, and we avoid wasting too much oil. Fry the meat until golden brown on both sides and take it out of the pan. If the heat is too high later, you can adjust it to a low heat.

   

7. 7 The surface of the fried crispy meat is particularly crispy after being left to cool slightly, and the meat is tender and delicious!