Prepare the raw material in advance: pork belly. Condiments: onion, ginger, salt, rice wine, spiced powder, white pepper, wheat flour, tapioca starch, etc. 1. Pork belly is peeled and cut into thin slices or strips, onion is cut into wax gourd slices and ginger is cut into thin slices. A never-ending home-cooked dish, crisp and nutritious, is the children's favorite. 2. Put the pork belly into the pot, add rice wine, salt, white pepper, spiced powder, onion and ginger slices, and then marinate for 30 minutes. 3. Add wheat flour, tapioca starch and appropriate amount of water into the bowl and stir until it becomes sticky. 4. Pour the marinated pork belly into the bowl of batter to ensure that the batter is evenly spread. A never-ending home-cooked dish, crisp and nutritious, is the children's favorite.
5. Put the oil in the pot. When the temperature is 70℃, put the pork belly into the pot one by one and take it out after solidification. 6. Reheat the wok for a while, quickly put the fried pork belly into the wok, fry it again, and take up oil control and water supply. 7. Spread a layer of oil-absorbing paper on the dish, and put the small crispy meat with good oil control into the dish to eat. The practice of crispy pork belly is shared with you here first. Like friends, you must do it when you have time. Thanks for sharing. A never-ending home-cooked dish, crisp and nutritious, is the children's favorite.