How to Make Fried Beef Cubes

A local banquet dish, tender inside and crispy outside, many people enjoy it.

Ingredients Ingredients:

Pork belly(500g),Egg(4 pieces),Flour(arrowroot starch) (200g), baking soda (edible alkali) (2g), salt (5g),Monosodium glutamate(2g),Soy sauce(dark soy sauce) (3ml), cooking oil (250ml)

How to make crispy pork belly:

1. Take the pork belly and cut it into evenly sized strips. Equal size ensures even cooking in the pot, smaller pieces are prone to burning.(This applies to banquet dishes.)）

2. Beat an egg, take the egg white part, mix with the cut pork belly, add an appropriate amount of salt, monosodium glutamate, and soy sauce, then stir until well combined; let it marinate for a while.

3. In another large bowl, beat 3 eggs, add the yolk from the previous step, then add flour (arrowroot starch), baking soda (edible alkali), and salt, stirring until evenly mixed.

4. Add the marinated pork belly to the bowl from step three, stir well again.

5. Heat a pot with cooking oil; use more oil than usual. Once the oil is hot, coat each piece of pork belly in the egg mixture before frying until golden brown. Remove and taste test for seasoning adjustments as needed based on personal preference.

6. Fry the remaining pork belly pieces while ensuring they do not stick together when placed in the pot; if necessary, divide into two pots due to small size. Use low heat; high heat can cause burning and leave the inside raw.7. Once golden brown, remove from the oil and serve on a plate; a crispy outside and tender inside crispy pork belly is ready!

8. For those who are prone to heatiness:

Place the fried pork belly in a pot with a little water and boil for a few minutes, adding a bit of salt. Once the surface is softer, remove and serve with sliced green onions on top; still delicious. Tips:

1. Choose pork that has both fat and lean meat to ensure good taste; too much lean makes it dry.

2. Use an appropriate amount of flour; excess can make it hard and unsatisfactory, while insufficient flour can make the egg flavor overpowering.3. For those prone to heatiness: after frying, place the pork belly in a pot with a little water, add a bit of salt and boil for a few minutes before serving; garnish with sliced green onions for added flavor. Too few eggs can make the flavor too strong.3. For those afraid of getting overheated, once the crispy meat is fried and taken out, turn on the heat, add a little water in the wok, put the crispy meat back in and add just a tiny bit of salt. Cook for a moment, then serve with chopped green onions placed on top; it still tastes great!