Small crispy meat: one of the top ten famous bowls in Shanxi. In Jinzhong area, almost everyone loves home cooking. Although the small crispy meat steamed a piece of entrance, it was crisp but not rotten, fat but not greasy, with a strong sauce flavor and a thick soup at the bottom of the bowl. Pingyao people eat this dish at Spring Festival and banquets. The preparation method is simple. Cut pork belly into small pieces, mix with starch and egg paste, marinate, then fry until golden brown, mix with fried auricularia auricula slices and magnolia officinalis slices, and steam in a steamer. Small crisp meat is mostly mutton at folk banquets in Yuncheng, Shanxi Province, and fat pork fat is used in Jincheng cuisine, which is cooked first and then steamed and fried. It's called perilla knife back, which is a traditional local dish. Jinzhong people choose pork belly to be fried first and then steamed, which is a necessary dish for festivals and wedding banquets. Production process: 1. Wash the pork belly and cut it into 3 cm pieces. The thickness of these fragments should not exceed 1 cm. Add salt, grab evenly by hand, and marinate for 10 minute. Beat the eggs in a bowl, add water starch and pepper water, and stir well. Stir them with chopsticks, and you can feel the liquid slowly flowing down. 2. Heat the oil pan to 40% heat on medium heat, put the cut pork into the egg liquid and evenly coat it with a layer of egg liquid. 3. Put the pork wrapped in eggs into the oil pan in turn, fry slowly on low fire until the surface turns yellow, and take it out. Until all the meat is fried, heat the oil in the pot to 70% heat with high fire. After the oil smoke starts to rise in the pot, add the crispy meat that was fried before, fry it again, and take it out when the surface turns brown. There is no need to add oil to the pot. Add fried crispy meat, onion, ginger, star anise, cinnamon, soy sauce and salt in turn, and add broth (or clear water) until the meat is 1/2. After the soup is boiled, cover the pot and simmer for half an hour until the crisp meat is soft and rotten and the soup is thick. After cooking, sprinkle with appropriate amount of white pepper and chive powder.