Secret special fried pork
Overview
This secret fried pork dish can be said to be a hometown specialty delicacy that is a must-have for any banquet. It’s a big dish! The method is simple, but the ingredients are very particular, so it can be said that it is authentic or not. In fact, this is also a taste of my childhood. I remember that my family would make it during the New Year and festivals. It is crispy but not greasy, crispy on the outside and tender on the inside, and has endless aftertaste!
Tags
Ingredients
Steps
-
Clean the meat
-
Cut off the fat part, only the lean part, of course you can also alternate between fat and thin
-
Now you have to practice your knife skills, cut the meat into large thin slices
-
Prepare marinating ingredients
-
Soak the mountain bark in warm water
-
Chop the lemon into small pieces. This is pickled by yourself. The more it ages, the more fragrant it becomes
-
Put the chives in a bowl, add some salt and a little water and knead to make the onion juice
-
This way you can
-
Chop the mountain yellow peel and lemon and put them together with the meat
-
Pour in onion juice, sugar, salt, light soy sauce, thirteen spices, black pepper, chicken essence, MSG
-
Mix well
-
Put it in a plastic bag and refrigerate it overnight. It will take at least two hours for the flavor to develop
-
Take it out and beat in an egg white, mix well
-
This coarse cassava flour is also a specialty. It is not available in the north. You can also use cassava starch in supermarkets, but it doesn’t taste as crispy, but it is still very good
-
Pour appropriate amount of oil into the pot
-
When the oil is 80% hot, coat the meat with a thick layer of tapioca flour and fry until golden brown on both sides. Drain the oil
-
Take out of the pan, wait until the temperature drops a little, cut into small pieces and put on a plate
-
Delicious and crispy!
