1, shred onion and ginger, add a little water and bring to a boil.

2. Pour into a bowl and cool to room temperature.

3. Cut the pork into strips the thickness of the little finger. It's best to let everyone carry some fat.

4. Sprinkle a little salt on the meat strips.

5. Add the filtered onion Jiang Shui in stages.

6, every time you need to grab the mix by hand until the water is completely absorbed, add it next time.

7. Turn on a small fire, put pepper, fennel, chopped fragrant leaves, crushed star anise and small pieces of cinnamon into the pot and stir-fry until the color of pepper is slightly darker.

8, a little pepper and fennel, crushed.

9. Add salt to the pot and continue to stir fry until the salt turns pale yellow.

10. Crush it with a rolling pin and put it in a plate for later use.

1 1. Add sweet potato starch and eggs into a bowl and stir well.

12, add a spoonful of oil and mix well. Adjust the consistency until you can lift the batter with a spoon and pull out a thin line.

13, add fennel and stir well.

14. Mix the batter with the cured pork and stir well.

15, put oil in the pot, and put meat one by one after the fire reaches 60% oil temperature.

16, fried for three times: the first setting, the second frying and the third frying until the skin is golden and crisp.