Small Crispy Pork

Overview

Suddenly I want to eat crispy pork in winter. The crispy skin and the oily fat meat make my mouth water. Act immediately, you can fry more at one time. The fried crispy meat can be eaten directly, or you can boil vegetables or hot pot, steam for ten minutes, add broth and mushrooms, fungus green vegetables are a big dish!

Tags

• hot dishes
• home cooking
• cooking wine
• egg
• five spice powder
• light soy sauce
• old soy sauce
• pork belly
• zanthoxylum bungeanum
• salt
• vegetable oil

Ingredients

Steps

1. 1 Golden and crispy, the fat inside is the most delicious

   

2. 2 Ingredients are ready

   

3. 3 The Sichuan peppercorns are dried over fire and crushed with a knife

   

4. 4 Peel the pork belly and cut into 2 cm wide slices

   

5. 5 Add sugar, pepper powder, allspice, salt, cooking wine and light soy sauce to the pork belly, mix well and marinate for ten minutes

   

6. 6 Add dark soy sauce and eggs

   

7. 7 Add starch

   

8. 8 Mix thoroughly so that every piece of meat is coated with starchy eggs

   

9. 9 Heat the vegetable oil until it is 60% hot, roll the meat into a ball as much as possible, put it into the oil and fry it over high heat until it takes shape and take it out

   

10. 10 Heat the vegetable oil until it is 80% hot. Add in the previously fried crispy meat and fry it again so that the fried crispy meat becomes golden brown

    

11. 11 The freshly fried crispy meat is most delicious when eaten directly

    

12. 12 You can fry it more, put it in the refrigerator and eat it any way you want