# 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

Source: https://www.youtube.com/watch?v=wHxVrTMzA0s
Recap page: https://rapidrecap.app/video/wHxVrTMzA0s
Generated: 2025-12-30T15:38:29.85+00:00

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## 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.

![Screenshot at 00:00: A thick, yellow, egg-based batter is being poured over seasoned raw pork strips mixed with chopped green onions in a blue bowl, illustrating the crucial coating step for achieving crispy small crispy pork.](https://ss.rapidrecap.app/screens/wHxVrTMzA0s/00-00-00.jpg)

**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.

### Small Crispy Pork (Xiao Su Rou) Technique

- Marinate pork strips with salt, white pepper, cooking wine, and scallions
- Prepare batter with egg yolks and special crispy pork flour plus cooking oil
- Coat pork thoroughly in batter
- Fry in 60% hot oil over medium heat for 3-5 minutes until golden and crisp

### Black Pepper Beef Slices

- Slice beef thinly against the grain
- Marinate with Lee Kum Kee Black Pepper Sauce, soy sauce, and cornstarch
- Stir-fry until browned, then add sliced onions, peppers, and simmer briefly

### Curry Shrimp and Vegetables

- Sauté onions, carrots, and potatoes in oil
- Add shrimp and broccoli, cover with water to submerge ingredients
- Add Thai-style curry block and simmer until sauce thickens

### Steamed Pork Belly (Hong Shao Rou Style)

- Steam pork belly until a skewer pierces easily
- Brush skin with soy sauce and roast/fry until skin is golden and blistered
- Soak in hot water for 20 minutes to puff the skin (crackling)
- Cut into thick slices and layer over preserved vegetables (Mei Cai) in a bowl
- Steam for one hour

### Blanched Romaine Lettuce (Bai Zhuo Sheng Cai)

- Salt the lettuce leaves, soak in water for 5 minutes, then rinse
- Blanch in boiling water with salt and oil for 30 seconds to maintain bright green color
- Serve topped with a dressing made from minced garlic, scallions, chili, soy sauce, and sesame oil

### Century Egg Tofu Soup

- Boil water, add ginger slices to remove gamey smell from century eggs
- Add century eggs and tofu, simmer, then add seaweed and goji berries
- Season with salt and pepper, finish with sesame oil

### Homemade Sausage

- Clean pork casings by soaking in salt water with liquor (to remove gamey smell)
- Tie one end, fill with seasoned ground pork (avoid overfilling)
- Prick the links gently with a toothpick
- Blanch in cold water, simmer on low heat for 50 minutes, then fry until skin is browned

![Screenshot at 00:00: A thick, yellow, egg-based batter is being poured over seasoned raw pork strips mixed with chopped green onions in a blue bowl, illustrating the crucial coating step for achieving crispy small crispy pork.](https://ss.rapidrecap.app/screens/wHxVrTMzA0s/00-00-00.jpg)
![Screenshot at 03:54: The pork belly skin is being brushed with a dark liquid \(likely soy sauce\) after steaming, preparing it for roasting or frying to achieve crispy crackling.](https://ss.rapidrecap.app/screens/wHxVrTMzA0s/00-03-54.jpg)
![Screenshot at 01:12: A packet of Lee Kum Kee Black Pepper Sauce is shown, emphasizing its role in flavoring the thinly sliced beef for the Black Pepper Beef Slices dish.](https://ss.rapidrecap.app/screens/wHxVrTMzA0s/00-01-12.jpg)
![Screenshot at 01:57: A block of Thai-style curry is added to simmering water containing shrimp, potatoes, carrots, and broccoli, indicating the preparation of a quick curry dish.](https://ss.rapidrecap.app/screens/wHxVrTMzA0s/00-01-57.jpg)
![Screenshot at 08:07: A whole fish, scored and battered, is carefully lowered into hot oil to fry, demonstrating the preparation for Sweet and Sour Fish.](https://ss.rapidrecap.app/screens/wHxVrTMzA0s/00-08-07.jpg)