For deep-fried crispy pork, don’t just use flour for sizing. The chef teaches you to do this. It’s burnt and crispy and won’t be soft when cooled

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For deep-fried crispy pork, don’t just use flour for sizing. The chef teaches you to do this. It’s burnt and crispy and won’t be soft when cooled

For deep-fried crispy pork, don’t just use flour for sizing. The chef teaches you to do this. It’s burnt and crispy and won’t be soft when cooled

What do you have to order for hot pot and restaurants? For me, the must-try is the small crispy pork. A bite is delicious, crispy on the outside and tender on the inside, which is so enjoyable.

When I was young, I didn’t have many chances to eat small crispy meat, and I didn’t eat it a few times a year, so what I look forward to most is Chinese New Year. Every Chinese New Year, our family will deep-fry small crispy pork. I usually stand in front of it and can’t wait to eat it.

For deep-fried crispy pork, don’t just use flour for sizing. The chef teaches you to do this. It’s burnt and crispy and won’t be soft when cooled

Now that I have grown up, I still love this taste, and I can't eat enough.

The crispy meat that most people fry at home is often not as good as the one in the restaurant. Although it is crispy when it is first fried, it becomes soft and collapsed after a while.

For deep-fried crispy pork, don’t just use flour for sizing. The chef teaches you to do this. It’s burnt and crispy and won’t be soft when cooled

For the fried crispy meat to be delicious, sizing is very important. Many people only use flour for sizing. Naturally, the crispy meat will not taste very delicious. Don't just use flour for deep-fried crispy meat. The chef teaches you to do this. It is crispy and crispy when it cools. Let's take a look at this method.

For deep-fried crispy pork, don’t just use flour for sizing. The chef teaches you to do this. It’s burnt and crispy and won’t be soft when cooled

[How to fried crispy pork]

Ingredients needed: tenderloin, flour, starch, eggs, salt, pepper powder, oyster sauce, cooking wine

1. If you don't like to eat pure lean meat, you can also use pork belly instead of tenderloin. It will still feel crispy when fried. Our family prefers the texture of tenderloin, so we use tenderloin every time. After the tenderloin is cleaned, cut it into slices or strips, then add salt, oyster sauce, and cooking wine to marinate for 15 minutes.

For deep-fried crispy pork, don’t just use flour for sizing. The chef teaches you to do this. It’s burnt and crispy and won’t be soft when cooled

2. Next, make the batter and prepare for sizing. Add appropriate amount of flour, starch, eggs, and pepper powder to a bowl, then add a little water and stir it evenly to become a thicker paste for later use.

3. After the pork is marinated, let's put the tenderloin in the prepared batter, wear disposable gloves and grab it evenly, so that each tenderloin will be mashed.

For deep-fried crispy pork, don’t just use flour for sizing. The chef teaches you to do this. It’s burnt and crispy and won’t be soft when cooled

4. Add cooking oil to the pot. If you want something more delicious when frying, put more cooking oil. After adding the cooking oil, heat it up on a high fire. When it is 60% hot, turn the heat to a low heat and put the tenderloin piece by piece to start frying. Fry it until golden brown and crispy, so that the crispy meat out of the pan is already very fragrant and crispy.

For deep-fried crispy pork, don’t just use flour for sizing. The chef teaches you to do this. It’s burnt and crispy and won’t be soft when cooled

5. If you want the crispy pork to taste more crispy, you can also re-fry it again. After the pot is finally out, sprinkle some chili noodles and cumin powder on the surface, which adults and children love.

The crispy meat fried in this way does not have the smell of pork, but it tastes very delicious and tastes great! You can give it a try and make a meal for the little ones at home. You will definitely like it.

For deep-fried crispy pork, don’t just use flour for sizing. The chef teaches you to do this. It’s burnt and crispy and won’t be soft when cooled

tips:

Deep-fried crispy meat not only puts flour, but also mixes with a little starch, the fried crispy meat is more crispy.

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