Sichuan and Chongqing specialty crispy pork


Sichuan and Chongqing specialty crispy pork
Sichuan and Chongqing specialty crispy pork

Crispy pork is an indispensable meat dish at Sichuan and Chongqing family banquets and baba banquets, and is also a classic snack in Sichuan and Chongqing hot pot restaurants. The crispy pork just out of the pot is golden and crispy. It is sprinkled with pepper powder and eaten directly. It is crispy on the outside and tender on the inside, fresh and juicy. Throw it into the boiling hot pot and absorb the spicy and fresh aroma of the beef oil soup base, tender and tasty. Put a few pieces when cooking the soup, and it will absorb the soup and become soft. Put it under the braised pork and steam it, and the meat fragrance and fat blend together, with a rich flavor. Because of this, every household often fries it in advance and stores it, whether it is for a banquet or for self-eating, it can be served on the table at any time. It can be called the "universal treasure dish" in the kitchen of Sichuan and Chongqing people.

Ingredients

Steps

  1. Cut the pork belly into 1cm wide strips; if it is a snack, cut it into 0.5cm wide strips (like the thickness of chopsticks).
    Cut the pork belly into 1cm wide strips; if it is a snack, cut it into 0.5cm wide strips (like the thickness of chopsticks).
  2. Stir-fry and grind peppercorns: Wash the green and red peppercorn shells, fry them in a pan over medium-low heat until dry and fragrant, then grind them into powder using a grinding bottle.
    Stir-fry and grind peppercorns: Wash the green and red peppercorn shells, fry them in a pan over medium-low heat until dry and fragrant, then grind them into powder using a grinding bottle. Stir-fry and grind peppercorns: Wash the green and red peppercorn shells, fry them in a pan over medium-low heat until dry and fragrant, then grind them into powder using a grinding bottle.
  3. marinate the meat: add salt, Sichuan pepper powder and white pepper powder to the meat strips; if you use only sweet potato starch, add 2 grams of chicken essence to enhance the flavor, marinate for 10 minutes
    marinate the meat: add salt, Sichuan pepper powder and white pepper powder to the meat strips; if you use only sweet potato starch, add 2 grams of chicken essence to enhance the flavor, marinate for 10 minutes
  4. Wash and chop the cilantro.
    Wash and chop the cilantro.
  5. Prepare the batter: Put the crispy pork powder/sweet potato starch in a bowl, add the eggs, and stir until it becomes thick yogurt-like (it can stick to the batter, watch the video). If it cannot stick to the batter, continue to add the crispy pork powder or sweet potato starch, and finally add the coriander and mix well.
    Prepare the batter: Put the crispy pork powder/sweet potato starch in a bowl, add the eggs, and stir until it becomes thick yogurt-like (it can stick to the batter, watch the video). If it cannot stick to the batter, continue to add the crispy pork powder or sweet potato starch, and finally add the coriander and mix well. Prepare the batter: Put the crispy pork powder/sweet potato starch in a bowl, add the eggs, and stir until it becomes thick yogurt-like (it can stick to the batter, watch the video). If it cannot stick to the batter, continue to add the crispy pork powder or sweet potato starch, and finally add the coriander and mix well. Prepare the batter: Put the crispy pork powder/sweet potato starch in a bowl, add the eggs, and stir until it becomes thick yogurt-like (it can stick to the batter, watch the video). If it cannot stick to the batter, continue to add the crispy pork powder or sweet potato starch, and finally add the coriander and mix well.
  6. Pour oil into the pan and heat it to 60% (small bubbles will appear when chopsticks are inserted). Add the battered meat strips one by one and fry them over low heat until the surface turns slightly yellow and the shape is set. Remove from the pan. When the oil temperature rises to 80%, fry the meat strips again until golden and crispy. Remove from the pan and drain the oil before serving.
    Pour oil into the pan and heat it to 60% (small bubbles will appear when chopsticks are inserted). Add the battered meat strips one by one and fry them over low heat until the surface turns slightly yellow and the shape is set. Remove from the pan. When the oil temperature rises to 80%, fry the meat strips again until golden and crispy. Remove from the pan and drain the oil before serving. Pour oil into the pan and heat it to 60% (small bubbles will appear when chopsticks are inserted). Add the battered meat strips one by one and fry them over low heat until the surface turns slightly yellow and the shape is set. Remove from the pan. When the oil temperature rises to 80%, fry the meat strips again until golden and crispy. Remove from the pan and drain the oil before serving.
  7. I cooked a winter melon and pork soup^_^
    I cooked a winter melon and pork soup^_^ I cooked a winter melon and pork soup^_^
Languages
Sichuan und Chongqing Spezialität knuspriges Schweinefleisch - Deutsch (German) version
Sichuan and Chongqing specialty crispy pork - English version
Cerdo crujiente especial de Sichuan y Chongqing - Española (Spanish) version
spécialité du Sichuan et de Chongqing, porc croustillant - Français (French) version
daging babi renyah khas Sichuan dan Chongqing - Bahasa Indonesia (Indonesian) version
maiale croccante specialità del Sichuan e di Chongqing - Italiana (Italian) version
四川と重慶の特製カリカリ豚肉 - 日本語 (Japanese) version
쓰촨과 충칭 특선 바삭한 돼지고기 - 한국인 (Korean) version
หมูกรอบพิเศษเสฉวนและฉงชิ่ง - แบบไทย (Thai) version
川渝特色小酥肉 - 香港繁體中文 (Traditional Chinese - Hong Kong) version