谢谢邀请，很高兴回答今天这个问题，酥肉怎么炸最好吃？炸酥肉很多朋友都非常喜欢吃，每次吃火锅都必点，但是怎样炸出来的酥肉又香又酥呢？小酥肉看起来很难做，其实制作过程很简单，今天我把炸小酥肉，简单又好吃的家庭做法，分享给大家，咬一口外酥里嫩，上桌秒光盘，真的太好吃了，学会了赶快给家人安排上吧！
一、小酥肉
1、准备食材：里脊肉、料酒、食盐、胡椒粉、蒜瓣、鸡蛋、炸酥肉专用粉
2、小酥肉的做法：
（1）里脊肉洗净切成长条状，蒜瓣切末。
（2）腌制里脊肉：头条放入碗中，加入适量的料酒、食盐、胡椒粉、蒜末，戴上一次性手套，充分抓拌均匀，腌制20分钟备用。
（3）调面糊：碗中倒入炸酥肉专用粉，打入一枚鸡蛋，加入适量的食盐和胡椒粉，用筷子充分搅拌均匀，成流动的面糊备用。
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⚠️炸酥肉专用粉，是小酥肉，炸出来是否酥脆的关键，专用粉，要比普通的面粉，炸出来的肉更加酥脆可口，大厨都在用的粉。
（4）将腌制好的里脊肉，均匀地裹上一层面糊，锅中倒入适量的油，待油温七成热。
（5）下入裹好面糊的里脊肉，炸至定型捞出来，待油温升高再复炸一次。
（6）炸至金黄酥脆捞出来控油，再盛入盘中，撒上孜然粉和辣椒粉调味即可。
炸小酥肉好吃的关键是面粉的选择，我用的是炸小酥肉的专用粉，要比普通面粉炸出来好吃而且口感更加酥脆【9.9元发4袋】家家户户必备，这个面粉还可以做很多美食！
