The meat is pretty good, but the process of pickling is more important, and the taste is leaning in.There is also a problem when fried. It is best to fry the front and fry the crisp.Dry fried meat is actually relatively simple. Lets take a look at how to do it.
Practice of dry fried meat in private houses
Ingredients are prepared pork, oil, raw soy sauce, salt, pepper powder, starch, cumin powder, pepper powder.
Method step 1. Cut the meat section, add raw soy sauce, mix salt and pepper powder and marinate for half an hour;
2. Then add starch and mix well, string with a toothpick, and fry it in the pot;
3. Fried until the surface is slightly yellow. After absorbing the oil, sprinkle with cumin powder and pepper powder.
The practice of dry fried meat in the family
The ingredients are half a catty of pork, 200 grams of starch, an appropriate amount of oil and salt, a little black pepper, an appropriate amount of sesame, and the right amount of cooking wine.
Method step 1. Soak starch with water for 3 to 6 hours;
2. Cut small pieces or strips of pork, add salt and cooking wine for half an hour;
3. Pour the upper water of the sedimentary starch, pour the bottom into the meat and mix well;
4. Heat the oil in the pan, fry the meat until golden, remove and put it on the oil absorption paper;
5. Then put the plate, sprinkle black pepper, and mix with sesame and salt.
Dried fried meat method
Ingredient
300 grams of shredded pork, 1 egg, an appropriate amount of water, 50 grams of flour, an appropriate amount of peanut oil, a little salt, 10ml of cooking wine, 2 grams of chicken essence.
Method step
1. Tellet -lonely frozen, put the eggs in a bowl, add flour and water to stir well;
2. Then add a little water and put it for half an hour. Put the salt in the meat section of the meat, cook the wine and chicken essence for 20 minutes;
3. Pour the meat into the batter, wrap the batter, heat the oil in the pan, and fry it in the pot until the color changes;
4. Ascend the temperature, and then fry it to golden to the golden yellow.

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