---
title: "Crispy Pork Strips (小酥肉)"
description: "Crispy Pork Strips are golden and crunchy on the outside, tender on the inside, with a savory-salty flavor and a hint of numbing from Sichuan peppercorns. This is a home-style fried food made in nearly every Sichuan and Chongqing household. Pork is rich in protein and fat, and deep-frying makes it relatively high in calories, making it suitable for occasional indulgence."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_xiao-su-rou.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_xiao-su-rou/"
---

# Crispy Pork Strips

**小酥肉 · xiǎo sū ròu**

> Time: 1 h 30 min · Difficulty: Medium · Calories: 1939 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Crispy Pork Strips are golden and crunchy on the outside, tender on the inside, with a savory-salty flavor and a hint of numbing from Sichuan peppercorns. This is a home-style fried food made in nearly every Sichuan and Chongqing household. Pork is rich in protein and fat, and deep-frying makes it relatively high in calories, making it suitable for occasional indulgence.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_xiao-su-rou.jpg)

## Ingredients

- 500 g Skinless pork (去皮猪肉) — per serving
  - Tip: Choose a mix of lean and fatty meat for a better texture, according to your preference.
- 2 pieces Eggs (鸡蛋) — per serving
  - Tip: Use fresh eggs at room temperature.
- 30 g Flour (面粉) — per serving
  - Tip: Regular all-purpose (medium-gluten) flour works.
- 120 g Sweet potato starch (红薯淀粉) — per serving
  - Tip: Prefer sweet potato starch with a strong granular texture for a crispier result.
- 20 g Mature ginger (老姜) — per serving
  - Tip: Use fresh mature ginger for a richer flavor.
- 15 g Scallion (小葱) — per serving
  - Tip: Choose tender, fine scallions.
- 15 g Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Regular cooking wine (Shaoxing) for removing fishy odor.
- 80 g Water (清水) — per serving
  - Tip: Drinking water at room temperature.
- 4 g Salt (盐) — per serving
  - Tip: Fine salt.
- 2 g Thirteen-spice blend (十三香) — per serving
  - Tip: A standard supermarket brand works.
- 3 g Ground pepper (胡椒粉) — per serving
  - Tip: White ground pepper removes fishy odor more effectively.
- 5 g MSG (味精) — per serving
  - Tip: For boosting umami.
- 5 g Chicken bouillon powder (鸡精) — per serving
  - Tip: For boosting umami.
- 3 g Sichuan peppercorns (crushed) (花椒碎) — per serving
  - Tip: Use Hanyuan Sichuan peppercorns, ground, for a more aromatic result.
- 3 g Sichuan peppercorns (grains) (花椒粒) — per serving
  - Tip: Whole Sichuan peppercorns add layers of flavor.
- 8 g Light soy sauce (生抽) — per serving
  - Tip: Regular light soy sauce; do not use too much or the color will be too dark.
- to taste (oil dough height 3 cm or more) Vegetable oil (植物油)
  - Tip: High-heat-tolerant rapeseed oil or soybean oil.

## Tools

Cleaver / chef's knife, Cutting board, Bowl / basin, Cling film, Deep pot for frying, Chopsticks, Spatula, Slotted spoon

## Method (7 steps)

1. **Make Ginger-Scallion Water** — Cut the mature ginger into thin strips; do not cut the scallion. Pour in cooking wine (Shaoxing) and water. Knead by hand for 5 minutes so the ginger and scallion flavors fully dissolve into the water.
   - Duration: 5 min
   - Tip: Knead a little firmly so the juices come out.
   ![Step 1: Make Ginger-Scallion Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-su-rou/step_1.jpg)
2. **Prepare and Cut the Pork** — Remove the skin from the pork and wash it. Cut into strips 8–10 cm long and 1.5 cm thick.
   - Duration: 5 min
   - Tip: Keep the thickness even, otherwise the pieces will cook unevenly when fried.
   ![Step 2: Prepare and Cut the Pork](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-su-rou/step_2.jpg)
3. **Marinate the Pork** — Add salt, thirteen-spice blend, ground pepper, MSG, chicken bouillon powder, crushed Sichuan peppercorns, whole Sichuan peppercorns, and light soy sauce. Pour in the prepared ginger-scallion water, mix well, and knead thoroughly for 10 minutes until the meat absorbs all the liquid and becomes sticky to the touch.
   - Duration: 10 min
   - Tip: Kneading thoroughly is key to tender meat.
   ![Step 3: Marinate the Pork](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-su-rou/step_3.jpg)
4. **Rest in the Refrigerator** — Cover with cling film and refrigerate for 30 minutes.
   - Duration: 30 min
   - Tip: Resting lets the meat absorb more flavor.
   ![Step 4: Rest in the Refrigerator](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-su-rou/step_4.jpg)
5. **Coat the Pork in Flour** — Add flour and sweet potato starch to the marinated meat, then add egg whites. Knead thoroughly for 15 minutes.
   - Duration: 15 min
   - Tip: Be sure to knead the sweet potato starch in completely. No dry lumps should remain inside, or they will burst and splatter oil when frying.
   ![Step 5: Coat the Pork in Flour](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-su-rou/step_5.jpg)
6. **First Fry to Set the Shape** — Pour vegetable oil into the pot and heat over high heat to 150°, then reduce to low heat. Use chopsticks to place the meat strips into the deep pot for frying. Fry for 3–5 minutes to set the shape. When the color is slightly yellow and the strips feel slightly firm when turned, remove and drain the oil.
   - Duration: 5 min
   - Tip: If you are unsure about the timing, fry a little longer; otherwise the meat may taste raw.
   - Tip: If you lack experience, add the strips one at a time to prevent sticking.
   ![Step 6: First Fry to Set the Shape](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-su-rou/step_6.jpg)
7. **Second Fry for the Final Dish** — Raise the oil temperature to 180° and add the first-fried meat strips. Fry until golden brown, then remove.
   - Duration: 2 min
   - Tip: Do not second-fry too long; remove as soon as the color is set.
   ![Step 7: Second Fry for the Final Dish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-su-rou/step_7.jpg)

## Tips

- Be sure to knead the sweet potato starch in completely. No dry lumps should remain inside, or they will explode when frying!
- If you have too much meat to finish, you can fry it once and refrigerate it. When you eat it later, take it out and second-fry; the texture is barely affected.
- The first fry sets the shape; the second fry adds color and crispiness. Controlling the heat for both is the core of success.

## Overview image

![Crispy Pork Strips — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/meat_dish_xiao-su-rou_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/小酥肉.md

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---

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