The choice of crispy meat is from the upper body of the pig, because the meat here is relatively tender and fat and lean are fried together.

After cutting the meat into slices, add peppercorns, salt, white wine, minced ginger, and starch. Add egg white according to the amount of starch and mix thoroughly. It should not be too clear or too dry. After marinating for five minutes, remember to Do not mix it with water, because the submerged meat will be fried in the oil pan. If there is water, it will be very dangerous. The oil will explode when it meets the water.

The fried meat is not only very fragrant, but you can also fry some of the lard in the meat, which will make it taste too greasy. The meat only needs to be fried until it is eighty-done before it can be scooped out. Then cut into small pieces and place at the bottom of the bowl. You can put potatoes or lotus roots on top of the meat. Cut the potatoes and lotus roots into small pieces and steam them over high heat. It must be on high fire, and the most effective thing is the steamer.

After steaming, use a basin that can hold soup and turn the first bowl over, that is, the potatoes or lotus roots are on the bottom of the basin, and the crispy meat is on top. Boil some green vegetables and put them on the surface. At this time, simmer a little juice. Add vinegar, chopped green onion, and minced ginger to the juice, and then pour it on the surface of the crispy meat. Vinegar is an indispensable seasoning. How much you add depends on your personal taste. . .