Fried pork with pepper

Overview

Don’t think that Sichuan peppercorns are difficult to swallow, this time you will fall in love with Sichuan peppercorns! There are thousands of varieties of fried meat. This taste must be added to the private menu for the first time. When you enter the mouth, there is no longer the numbing taste of peppercorns, but a fresh taste fills your mouth. The dishes were immediately cleared when the table was served. My son, who is less than two years old, was actually used to the pepper flavor. I was amazed~

Tags

• hot dishes
• corn starch
• egg
• five spice powder
• hind leg meat
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Slice the meat, add salt, use starch, eggs, and a little water to marinate for a while. Stir it up and roll the meat into the batter. I feel free to choose the meat. Pork belly, tenderloin, etc. are all available, with various flavors. I chose the hind leg. After frying, the fat part will be crispy.

   

2. 2 Use a small amount of oil to fry the Sichuan peppercorns until crispy. The amount of Sichuan peppercorns depends on the amount of meat. I used less than half a catty of meat to use these Sichuan peppercorns. The purpose of frying Sichuan peppercorns is first to let out the fragrance of Sichuan peppercorns, and secondly to make it easier to crush Sichuan peppercorns. I am more violent, I use the back of a knife to break it~

   

3. 3 Just marinate for a while, the order of the first and second steps is random, not so particular. If you want it to taste better, marinate it for a while. I marinated it for about 2 hours.

   

4. 4 Fried meat is basically like this. When the oil is hot, fry it for the first time. When it turns slightly white, take it out of the pan. Then fry it again until it turns golden brown.

   

5. 5 This is the first time

   

6. 6 It's fried. While it’s hot and crispy, come to Missi~