Satisfied answer rate: 0% Raw materials: pork belly 350g, 2 eggs, wet starch 30g, cooking wine 10g, refined salt 2.5g, monosodium glutamate 2g, fresh soup 10g, black antler 10g, parsley section 10g, and green section. Practice: (1) Peel the pork belly, put flower knives on both sides, and then change it into pieces with a length of 2.5 cm, a width of 1.5 cm and a thickness of 0.8 cm. (2) mixing eggs and wet starch into paste; Soak cornu Cervi Pantotrichum, and shredding; 10g shredded onion and ginger, 10g chopped onion and ginger and pat loose. (3) Put the frying spoon on high fire, widen the oil and burn it to 70% heat, evenly hang the meat in the egg paste, put it in the oil, take it out when it is fried to golden brown, put it in a soup bowl, add soy sauce, cooking wine, fresh soup and onion ginger, put it in a drawer and steam it thoroughly, and take it out after about 20 minutes. (4) Pick out the onion and ginger, drain the soup into the frying spoon, and buckle the meat in the soup plate. (5) Light the frying spoon, add the antlers and salt to boil, skim off the floating foam, then sprinkle the coriander segments and shredded onion and ginger on the crispy meat, add monosodium glutamate, vinegar, sesame oil and pepper to the soup in the frying spoon, and pour it on the crispy meat. Ingredients: 400g pork, 5g coriander. Seasoning: star anise, fragrant leaves, pepper, cinnamon, soy sauce, sugar, onion, ginger, garlic, starch, vinegar, monosodium glutamate and vegetable oil. Practice: 1. Peel the pork, wash it with cold water, scald it thoroughly with boiling water, then cool it with cold water, change it into large inclined slices, put it in a pot, and add seasoning, pepper, fragrant leaves, half a slice of onion ginger, cinnamon, soy sauce and soup. 2. Shred the remaining onion and ginger, cut the parsley, and slice the garlic. 3. Apply 10g wet starch (5g starch with water) to the steamed meat slices, then fry them in oil until they are lux, and pour them out. 4. Put the base oil in the spoon, fry the onion, ginger and garlic slices, add soy sauce, sugar, vinegar and monosodium glutamate, then put the fried meat slices in the spoon, simmer for three minutes, turn them over and put them on a plate, and sprinkle with coriander segments. Main ingredients: pork (fat and lean) (200g) Accessories: egg (100g) starch (20g) Seasoning: soy sauce (15g), cooking wine (15g), salt (10g), and onion (. Category: Guangdong cuisine low-temperature environmental workers' recipes for nourishing yin and nourishing blood. Related searches: fast food, health care, sexually transmitted diseases, nutrition, parenting catering, joining in making money and losing weight, joining in hot pot, and introducing the production process of braised crispy meat in detail. 1. Cut the meat into 2 cm cubes and marinate with a little salt; 2. Slice onion and ginger; 3. Mix dry starch (4g) with water to make wet starch (8g); 4. Mix eggs and dried starch to make egg paste; 5. Heat the oil in the pot, put the meat in the egg paste, dip it evenly, fry it in the pot in turn, take it out, pour out the remaining oil, leave a little, stir-fry the onion and ginger in the pot, cook the cooking wine, soy sauce and soup, put the crispy meat, refined salt and monosodium glutamate in, and boil; 6. Move to low heat until the crispy meat is cooked and thicken until cooked.