How to do the pre-treatment of pan fried pork
1、 Pig spine pretreatment
1. Choose the pork spine and remove the white fascia on the surface. If the fascia is not removed, it will become hard and difficult to bite after frying.
2. Cut coins into large pieces with a thickness of 4-5mm, not thinner than 3mm, as they will dry up after frying; Too thick and unfamiliar inside. Cut against the texture and eat without filling your teeth
1、 Pig spine pretreatment
1. Choose the pork spine and remove the white fascia on the surface. If the fascia is not removed, it will become hard and difficult to bite after frying.
2. Cut coins into large pieces with a thickness of 4-5mm, not thinner than 3mm, as they will dry up after frying; Too thick and unfamiliar inside. Cut against the texture and eat without filling your teeth.
3. Soak blood in water to remove fishy smell: Soak the meat slices in water for 10-15 minutes to remove the blood inside.
4. Key point: After fishing, be sure to squeeze it dry! Squeeze out all the water forcefully. If there is water on the surface, the paste will peel off and bubble when fried.
5. Simple marinating: Squeeze the dried meat slices, add a little salt, discard white pepper powder, and do not add cooking wine (cooking wine contains water, which can easily cause the paste to fall off). Mix well and let it stand for 10 minutes to taste. Do not release wild soy sauce, the meat will turn black.
2、 Starch paste pretreatment is crucial! Potato starch is essential
1. Potato starch, add water, starch: water ratio ≈ 2:1, stir well, let it stand and soak for 1.5-2 hours or more.
Do not use it immediately! The freshly prepared batter is not crispy after frying.
2. After soaking, a layer of clear water will precipitate on the upper layer, which will be completely poured out, leaving only the thick and wet starch that has settled at the bottom. After pouring out the water, the starch will be thick and can form clumps.
3. Put the marinated and kneaded meat slices into wet starch and repeatedly mix and knead until each piece of meat is completely coated with thick paste. Lift the meat slices up and the paste slowly drips down, leaving a thick layer hanging.
4. Add 1 tablespoon of cooking oil and mix well.
Function: It is not easy to stick to each other when frying, and the shell is more fluffy and crispy.
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