The method of frying crispy pork with five spices

Need ingredients

500g Pork Plum Blossom Meat

oil

2 tablespoons soy sauce (marinade)

1/2 teaspoon salt (marinade)

1 teaspoon of five spice noodles (marinade)

Sugar (marinade) 1/4 teaspoon

2 tablespoons Sichuan pepper water (marinade)

Scallion ginger (marinade)

Flour (batter) 80g

Dried starch (fried paste) 80g

A little salt (batter)

Beer (batter) 200ml

Eggs (fried batter)

Method steps

1.1 teaspoon Sichuan peppercorns are brewed with 4 tablespoons of boiling water, cooled to room temperature, and sliced into approximately 10cm long, 5cm wide, and 1cm thick pork slices

3. Put flour, starch, a little salt, and eggs together in a large bowl, add beer, and stir until a smooth, slightly thick batter is formed

5. Add cool oil (more) to a hot pot, heat over medium to high heat until 50-60% hot, add sliced meat, and slightly reduce the heat to maintain the oil temperature

7. Continue heating the oil in the pot until 8-9% hot, then add the fried meat slices and quickly stir until both sides are golden and crispy

Tips

Standard measuring spoon: 1 large spoon=15ml, 1 small spoon=5ml.

It is very important to control the oil temperature when making fried goods. Generally, it needs to be Zhaliang twice. For the first time, fry the meat until cooked at a slightly lower oil temperature; The second time, if the oil temperature is higher, the meat will be fried until crispy and some oil will be forced out.

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