Steamed Crispy Pork

Main Ingredients: Pork (even fat is better, the one I chose is too lean)

Ingredients: Egg Starch, Onion and Ginger< /p>

Seasoning: salt, cooking wine, soy sauce, dark soy sauce, pepper and anise

1. Wash an appropriate amount of pork and set aside.

2. Cut the pork into large pieces and set aside.

3. Add a little soy sauce and cooking wine to the pork and set aside.

4. Add half an egg and an appropriate amount of starch, and then add an appropriate amount of salt. (It is recommended that friends add half of the flour or use flour directly when making it. The meat produced in this way will make the soup thicker and more delicious)

5. Evenly starch the meat slices and let it sit for about ten minutes.

6. Put cooking oil in the wok, and the oil temperature is enough. Test the oil temperature. If you are inexperienced, you can put a piece of meat in to test the oil temperature. Generally, if a piece of meat is put into the pot, it will float. That's it.

7. Place the meat slices in the pan and cut them apart. If the oil temperature is too high, it will easily cause the meat slices to stick together and not be easily cut apart. Therefore, only by controlling the oil temperature can you fry the meat slices well.

8. After the meat slices are fried, remove and drain the oil and set aside.

9. Prepare onions, ginger slices, Sichuan peppercorns, anise and dried red peppers. If you don’t like spicy food, you can omit the peppers.

10. Take a bowl and put half a bowl of water. Stock is better.

11. Add dark soy sauce into the bowl.

12. Put the green onion slices, ginger slices, Sichuan peppercorns, anise and dried red pepper into a bowl, add an appropriate amount of salt and set aside.

13. Put the fried meat slices into a bowl with the seasoning adjusted.

14. Put it in a steamer.

15. The longer it is steamed, the better. I forgot to check the time, and it is probably more than forty minutes. You can eat it directly from the pot on a separate plate or from the original bowl.