Select pig fat, sugar and oil (candied taro and sweet potato).
1. First cut the fat into thin slices, the thinner the better, preferably as thin as cicada wings. The knife must be sharp, so that the cut meat will be thin and not rotten. However, we should choose the fat white meat of pigs, because this part of the meat is often in motion, the meat quality has obvious elasticity and the fiber structure is also very tight. Without nerve tissue, it tastes crisp and slag-free.
2. The cut white meat overlaps, and both sides are covered with white sugar and then overlap. After all the white meat is stained with white sugar, sprinkle some white sugar evenly on it to ensure that there is enough sugar, then press the fat with your palm and take it to a ventilated place for a day and a night.
3. Pickling glass meat is to shake off the white sugar on the surface, only to see that these glass meats become more crystal clear, and the oil content has been controlled to dry during the pickling process, and the meat quality has become slightly hard.
4. Use a pot of sugar stains to make sweet potato taro, put the pot on the stove, scoop out a small pot of sweet potato taro with syrup and pour it into the pot. After the fire boils, pick up the sweet potato taro and put it on the plate. Then put the prepared glass meat into the syrup, and the white meat slices roll in the syrup. After heating up, pick it up and put it on the sweet potato taro, so that a plate of sweet potato glass meat is ready.
5. The glass meat made in this way is tender and smooth, crisp at the entrance, and melts in one bite. The sweet smell of pork spread in the mouth, and then turned into a fragrant and delicious throat, which was very refreshing. The sweet potato taro at the bottom is sweet and delicious. Eating more pieces is not greasy, and it is unique in Chaozhou cuisine.