Five spice fried crispy pork
Ingredients
- Pork plum pork 500g
- Oil
- Soy sauce (marinade) 2 tablespoons
- Salt (marinate) 1/2 tsp
- Five-spice noodles (marine) 1 tsp
- Sugar (pickle) 1/4 tsp
- 2 tablespoons of pepper water (marinate)
- Onion and ginger (marine)
- Flour (fried batter) 80g
- Dry starch (fried batter) 80g
- A little salt (fried batter)
- Beer (fried batter) 200ml
- Eggs (fried batter)
Steps
1. Brew 1 teaspoon of Sichuan peppercorns with 4 tablespoons of boiling water, cool to room temperature, and cut the pork plum blossoms into slices about 10cm long, 5cm wide, and 1cm thick
2. Put the meat slices into a large bowl, add all the marinade ingredients, mix well with your hands, and marinate for more than 3 hours
3. Put flour, starch, a little salt and eggs into a large bowl, add beer, and stir into a smooth, slightly thick fried batter
4. Remove the onions and ginger from the marinated meat slices, add them to the fried batter and mix well
5. Pour cold oil (a little more) into the hot pot, heat it over medium-high heat until it is 50-60% hot, add the meat slices, and slightly adjust the heat to low to keep the oil warm
6. Fry until both sides of the meat slices are tender yellow and firm, pick up the meat slices and set them aside to drain the oil, and fry the remaining meat slices in sequence
7. Continue to heat the oil in the pot until it is 80% or 90% hot, add the fried meat slices, and quickly flip until both sides are golden and crispy
8. Remove the meat slices, absorb excess fat, cut into pieces and serve on a plate
Tips
- Standard measuring spoon: 1 tablespoon = 15ml, 1 small spoon = 5ml.
- When making fried goods, it is very important to control the oil temperature. Generally, it needs to be fried twice. For the first time, the oil temperature is slightly lower to fry the meat; for the second time, the oil temperature is higher to fry the meat until it becomes crispy and some of the fat can be forced out.
