为什么火锅店的小酥肉那么酥脆好吃，原来是加了这一步，真香

Quick Overview

The secret to crispy and tender small crispy pork (Xiao Su Rou) served at hot pot restaurants involves coating the marinated pork with a batter made from egg yolks and a special crispy pork flour, which ensures the final fried product is both crispy and tender.

Key Points: To achieve crispy small crispy pork, marinate pork strips with salt, white pepper powder, cooking wine, and mix with chopped scallions. The key to crispiness is creating a batter using two egg yolks and a bag of special 'Small Crispy Pork Flour' (Xiaoxu Rou ZhuanYong Fen). Add a spoonful of cooking oil to the batter to ensure the fried pieces are fluffier. Coat the marinated pork pieces thoroughly in the batter, ensuring every piece is covered. Fry the battered pork in oil heated to 60% (six-tenths) heat, cooking over medium heat until golden brown and crispy (approximately 3-5 minutes total). The video also briefly shows recipes for Black Pepper Beef Slices, Curry Shrimp with Rice, Steamed Romaine Lettuce, Century Egg Tofu Soup, Braised Pork Belly, Corn with Eggs, and Fried Chicken Nuggets, demonstrating the versatility of the techniques/ingredients.

Context: This video primarily functions as a collection of cooking tutorials, focusing on several distinct dishes, with the main focus being a specific technique to make 'Small Crispy Pork' (Xiao Su Rou) that rivals the texture found in commercial hot pot settings. The creator emphasizes using a specific batter composition and frying technique to achieve the desired crispy yet tender texture.

Detailed Analysis

The video reveals the technique for making exceptionally crispy and tender small crispy pork (Xiao Su Rou) often served in hot pot restaurants. The process begins by marinating pork strips with salt, white pepper powder, and cooking wine, along with chopped scallions. The secret step involves preparing a batter: mix two egg yolks with a bag of specialized 'Small Crispy Pork Flour' (Xiaoxu Rou ZhuanYong Fen). Crucially, add a spoonful of cooking oil to this batter, which helps make the final product fluffier. The marinated pork is then coated entirely in this batter before being deep-fried. The frying process requires placing the pieces into oil heated to 60% temperature and cooking over medium heat until they are golden brown and crispy, which takes about 3 to 5 minutes. The video then pivots to showcase several other unrelated recipes, including Black Pepper Beef Slices marinated with Lee Kum Kee Black Pepper Sauce, a quick method for Thai-style curry, blanched romaine lettuce prepared with a garlic-chili oil sauce, braised pork belly steamed with preserved vegetables, egg-coated banana fritters, century egg tofu soup, and a simple shrimp and seaweed soup. Finally, it demonstrates a recipe for homemade sausage (requiring soaking casings in salt water with liquor to remove odor) and a quick stir-fry using ground pork, tomatoes, and seasonings, culminating in a cheesy baked potato and meat casserole.