【Chongqing】Fried Crispy Pork

Overview

Crispy pork is a special traditional dish that is crispy, tender, refreshing, fat but not greasy. It is common in all parts of China, mainly in Shanxi, Henan, Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places. I have loved eating it since I was a child, and I remember that Mom would fry crispy meat every Chinese New Year. I saw her put the cut meat in a big basin, and then add salt, pepper powder, ginger and other seasonings. Beat the eggs and pour them into a basin, mix them evenly, coat them in Shaoxing flour, and fry them in the pan. After a while, a scent filled the entire kitchen. When we saw the first pot of crispy pork coming out, we couldn't wait to pick it up with our hands, but our hands were burned red. When it comes to delicious food, no matter what, when you take a bite, the first feeling is that it is fragrant, crispy and tender. It is very fragrant and delicious. The crispy meat means a comfortable life in the coming year. Our family will fry a full plate during the Chinese New Year. It is a must-have on the Spring Festival table!

Tags

• hot dishes
• home cooking
• egg
• front meat
• liquor
• sweet potato flour
• white sugar
• peppercorns
• salt

Ingredients

Steps

1. 1 Wash the meat and cut it into small strips, a little thicker than shredded pork. It can be pork belly, or the crispy pork I fried, inheriting the method of Ma Ma,

   

2. 2 Put it into a clean large basin, add ginger, salt, pepper, sugar, white wine, and mix well (ordinary wine will do)

   

3. 3 Crack in the eggs and mix them up, and use a scratching method to let the egg liquid fully penetrate into the meat, so that the meat will be crispy. This is what Ma Ma told me. I did this step for about 10 minutes!

   

4. 4 Add dry sweet potato starch, be careful not to add water, mix well, wait for 10 minutes, mix well again without dry flour, wait for 10 minutes and marinate for a while

   

5. 5 Grasp it evenly and make sure every strip of meat is floury and not too clear.

   

6. 6 Pour an appropriate amount of oil into the pot, heat it to 70%, test it with chopsticks, and it will be fine if there are small bubbles around it

   

7. 7 Grab a ball, put it gently into the pot, continue to put it one by one, fry over medium heat for a while, when the meat becomes solidified, use a slotted spoon to flip it over, fry until the surface is golden and take it out

   

8. 8 Fry them all, remove and drain the oil, let cool for about 5 minutes,

   

9. 9 Put all the crispy meat into the pan and re-fry it for about 2 minutes. We call it "re-cooking" to make it crispier!

   

10. 10 Delicious food is on the table,

    

11. 11 Take a bite and it’s crispy on the outside, tender and fragrant on the inside...

    

12. 12 You can also eat it steamed, boiled in soup, sweet and sour crispy pork, etc. It’s all very good!