Is it better to use sweet potato flour or flour for frying crispy meat? What are the techniques for frying crispy meat?

We all know that fried crispy pork is a common delicacy. It tastes tender and delicious, crispy and crunchy, and has a particularly fragrant taste. It is well-liked by people, and many people often fry crispy pork at home. There are certain requirements for fried crispy pork, especially the use of seasonings. So what seasonings are good for fried crispy pork? Let's take a closer look!

Should I use sweet potato starch or flour to fry crispy meat?

The ingredients for fried crispy meat are: pork front leg meat (pork belly or pork belly will also work), sweet potato starch, ginger, onion, white wine, red pepper, salt, eggs, and rapeseed oil.

PS: The crispy meat fried in this way is golden in color, crispy in texture and rich in aroma.

In Northeast China and a few other places, flour is added when frying crispy meat, which is also acceptable, but I personally think that crispy meat fried with pure sweet potato flour tastes better! More fragrant and crispier!

There are many ways to make crispy pork, and the methods in each place are very different. You can add or reduce the proportion of marinade according to your favorite taste. But no matter which method you use, first of all, pork belly is indispensable. Without meat, it is not crispy pork. Why must pork belly be chosen? The meat of pork belly is fat and lean, so the crispy pork fried in this way is crispy on the outside and tender on the inside. If you choose lean meat, the meat fried in this way will be woody. Secondly, flour, starch, and frying powder are also indispensable. Flour plays the role of coating the paste to make the meat skin crispy.

Fried crispy pork recipe

① Our method is to peel the pork front leg meat, cut it into palm-sized pieces, 2-3cm thick, and marinate it with ginger, scallion and white wine.

②Soak the sweet potato starch in water until the large pieces are softened.

③ Pick out the large pieces of ginger and scallion from the marinated front leg meat and discard them. Add the egg liquid and mix well.

④Add dried red peppercorns and salt and mix well, then add the melted sweet potato starch and mix well.

⑤ Add rapeseed oil to the pot and heat the oil to 60%. Add the meat wrapped in sweet potato starch and fry until the meat is fully cooked.

⑥Finally, when the oil temperature rises to 70-80%, fry the meat again until it is golden and crispy, then remove from the oil and drain.

Tips for deep-frying crispy pork

1. When making the paste, add the water in batches, never all at once. The consistency of the paste is difficult to control. If it is too thick, add flour. If it is too thin, add appropriate amount of flour and make it into a stringy batter.

2. When frying the crispy pork, heat the oil to about 180 degrees over high heat, then put the meat in to fry. If the oil is not hot enough, the dough will not solidify easily, resulting in sticking to the pan.

3. When the crispy pork slices are just put into the pan and the dough has not yet solidified, do not turn them over. Wait until it solidifies and then use a spatula to turn them over and fry the other side to prevent them from burning.

Fried crispy meat making skills

1. The best meat for frying crispy meat is the front tip meat, which is relatively tender. In my hometown, we usually buy the front leg, use the fat to make lard, and use the lean meat to fry crispy meat. The crispy meat fried with lard is particularly fragrant.

2. Adding cooking wine, scallions and ginger can not only remove the fishy smell, but also enhance the flavor. Before frying, the scallions and ginger should be picked out, otherwise they will easily become mushy when fried.

3. Some people are confused about whether to use starch or flour. Practice has shown that the crispy meat fried with starch is more crispy and will not become soft even when it cools down. The crispy meat fried with flour is very crispy at the time, but will become soft when it cools down.

4. When frying crispy pork, you must use pure sweet potato starch. The crispy pork fried with pure sweet potato starch will be more crispy and have a rich aroma.

5. After the fried crispy meat has completely cooled and dried, you can store it in a plastic bag.