Crispy fried pork shoulder

Cooking Instructions

1. Soak the pork shoulder in ginger and scallion water for 30 minutes to remove the smell of the pork

   

2. Repeated beating with a meat hammer is basically to beat the whole piece of fresh pork meat to nearly 1.5 times the area before it can be considered to be soft. Because the pork shoulder is actually very firm, the fiber must be loosened, and if it is not beaten, it will be very hard to fry.

   

3. It's okay to hang down on both sides like this.

   

4. I use the crispy fried chicken powder, in fact, the main thing is to add flavor, because this powder itself has a little saltiness and spices, if you don't have it, it doesn't matter, just use salt and pepper.

   

5. Add salt, sugar and pepper

   

6. Beat the salt, pepper and sugar into the meat and marinate for 10 minutes. Because we have a short marinating time, we can put a little more salt.

   

7. Begin to mix the batter on the surface, 3 tablespoons of cake flour

   

8. With cornstarch, the ratio of cake flour to cornstarch is about two to one

   

9. Then add the water, little by little, to avoid adding too much and becoming too thin

   

10. Stir constantly while adding water to make the batter into a slurry

    

11. Place one side of the marinated pork in the batter and start pressing it with your hands, making sure it sticks evenly to the batter

    

12. The reverse is also pressed, try to evenly dip the batter and wrap it completely

    

13. Pour oil into a frying pan and start heating, then put a chopstick to make a little bubble, that is, the oil temperature is about 70 degrees Celsius, and you can put in the battered pork

    

14. Carry the pork in both hands and put it down slowly to avoid splashing and burning yourself

    

15. After putting it in, turn on medium heat and fry it slowly, be patient, and the shoulder meat itself is relatively thick, so you must fry it thoroughly

    

16. After about 8 minutes of frying, this color will appear, and then slowly turn it over, so don't be in a hurry

    

17. At this time, the oil temperature is already relatively high, add a little more oil, reduce the oil temperature while continuing to maintain medium-low heat, and then continue to fry for about 8-10 minutes

    

18. When both sides are hard, stand up the pork chops and point the sides to the point

    

19. Pork can not be eaten half raw, must be fried until the whole process is cooked, about 20-23 minutes or so, keep the whole process medium and low, do not be anxious, and finally try with chopsticks, can penetrate without blood oozing out before it is cooked. Finally, turn on the high heat and fry on both sides, and at the same time collect the oil while making it more golden, you can sandwich the pork shoulder on the kitchen paper to absorb the oil.

    

20. 

21. Look at the effect, it's crispy on the outside and tender on the inside, it's so good to eat more!