Last week, a large shopping mall was opened opposite the entrance of the community, where the supermarket promotion, cabbage a few cents a pound, just happened to be in the mother-in-law, so she hoarded more than a dozen cabbage at home in one breath, these days the home is not fried cabbage, stewed cabbage or cabbage dumplings, can eat a pleasure.
Every time I stew cabbage, I always feel that something is missing, and after my husband reminds me, I think that it is less fried small crispy meat. Many friends also told me that the fried small crispy meat is not good to look at, not crispy and seriously absorbed, eating a piece is very greasy.
Today, I will share the authentic method of fried small crispy meat to everyone, simple and easy to learn, crispy on the outside and tender on the inside, salty enough to taste, not absorbing oil and not soft, and the same good looking and delicious as in the outside restaurant.
Prepare a piece of fresh quality pork, rinse it with water, shake off the water and cut into strips, peel the green onion and wash it and slice it, peel the ginger and wash it and cut it into thin strips, and cut the dried chili pepper into small pieces.
Put the pork, sliced green onion, shredded ginger and dried chili pepper in a bowl, sprinkle with an appropriate amount of peppercorn powder, chicken essence, starch, egg whites, cooking wine, soy sauce, salt, stir well, and marinate for 30 minutes.
Beat a few eggs into a bowl to form a delicate egg mixture, then pour in the right amount of starch and flour, stir while pouring, until the batter is mixed.
After the pork is marinated, remember to throw away the slices of green onion, ginger and dried chili, then pour the pork into the batter and stir well to ensure that each piece is evenly wrapped.
Pour a little more cooking oil into the pot, then heat it over high heat, change to low heat, put in the processed pork, slow fry over low heat, until it appears golden brown, you can fish out the oil control and eat.