Exercise 1:
Slice pork belly, add 4 tbsp sugar, 1 tbsp light soy sauce and strong wine, half a tbsp light soy sauce and a little monosodium glutamate, mix well and marinate overnight.
Air-dry the marinated pork belly juice, wrap it with a little raw flour to dry its surface, and make it crispy after frying (it can also be marinated and air-dried for one day and fried directly), and the marinade is reserved.
Out of the pot, fry the meat in the pot until the surface is golden, stand up and scoop up the oil.
Add a spoonful of sugar gum or honey, a little soy sauce and water to the marinade, and cook over low heat until it becomes thick.
Then stir-fry the fried meat slices in a pan until the meat slices completely absorb the honey and put them on a plate. Eat with pickles.
Exercise 2:
Ingredients: plum blossom meat, sweet potato powder, hot and sour sauce and mature vinegar.
Pork is cut into 0.5cm thick slices;
Pat the pork gently with the back of the knife;
Add a little salt, a little pepper, chutney and mature vinegar. Add100g of hot and sour sauce, 80g of vinegar and15g of sugar to every 500g of pork. After adding all seasonings, mix the materials thoroughly and evenly.
Cover with plastic wrap and refrigerate for at least 12 hours.
Take out the marinated meat from the refrigerator;
Add sweet potato powder, and put about 120g sweet potato powder per 500g meat;
Mix well, so that each piece of meat is evenly glued with starch;
Add an appropriate amount of oil to the pot and heat it;
After the oil temperature rises, add the mixed meat slices and fry them over high fire;
Fry until the surface is golden, remove and drain the oil.