Crispy pork

Overview

Every Spring Festival, we fry a big pot of crispy pork and put it in the refrigerator to eat slowly. Our family likes to add crispy pork and some vegetables to make a salty soup, but my mother-in-law’s family likes to add crispy pork to brown sugar and make a sweet soup. No matter how you make it, it tastes very good! I remember when we were frying crispy pork at home, we all liked to stay in the kitchen, because we could eat it directly after frying. The freshly fried crispy pork was crispy and fragrant, and it was so delicious! This smell has always been lingering in my mind!

Tags

• hot dishes
• cooking wine
• edible oil
• egg
• flour
• onions
• pepper noodles
• pork belly
• sweet potato starch
• ginger
• salt

Ingredients

Steps

1. 1 Red potato starch and flour, the ratio is 7:3.

   

2. 2 Add two eggs to the starch and flour.

   

3. 3 Add a small spoonful of water, mix well and filter.

   

4. 4 Add a spoonful of cooking oil to the thoroughly mixed batter.

   

5. 5 Stir vigorously in one direction and let it rise for about 20 minutes.

   

6. 6 Choose leaner pork belly, peel and wash it.

   

7. 7 Cut evenly into slightly thicker slices.

   

8. 8 Add shredded ginger, green onion segments, two spoons of cooking wine, two spoons of salt, one spoon of pepper noodles, and one spoon of pepper noodles.

   

9. 9 Mix all the seasonings and marinate to taste.

   

10. 10 Marinate for about 20 minutes, take out the meat and add it to the batter and mix well.

    

11. 11 Pour cooking oil into a hot pan. When the oil is 70% hot, use chopsticks to place the batter-coated pork belly piece by piece into the oil pan and fry over medium heat.

    

12. 12 Take it out when the pork belly is fried until golden brown. (Anything that cannot be used at one time can be stored in the refrigerator)