The delicious dish should start from the selection of meat, usually with more pork neck meat, preferably one-third with fat earth pork.

Too fat, too lean or bad meat, fried out of the crispy meat taste will have a great impact.

Step two:

Prepare the batter for wrapping pork, sweet potato starch + egg + moderate water + a spoonful of salt, wait until the starch fully absorbs the water and mix well.

Then boil the selected meat in water, cut it into pieces, and then wrap it with the paste.

Note that it should not be cut into the usual strip size of normal crispy meat, but must be in the shape of large pieces.

Step 3:

Prepare a pan of hot oil and reduce the heat until light smoke comes out, then fry the coated meat in the hot oil.

It should be emphasized here that the pork needs to be slowed down when it is placed in the pan, so that the batter on the lower portion is fixed and shaped before the whole thing is put down, and then turn the heat to medium.

Step 4:

Fry the pork for about 2-3 minutes, then remove it from the pan and repeat the battering.

This is a very important step to make the crispy pork skin thicker.

Step 5:

Fry until golden brown, then remove from the pan, allow the oil to drain and cool, and move on to the next step.

Step 6:

Slice the fried crispy meat and cut the potatoes into cubes, and pack them into a bowl in the order of crispy meat on the bottom and potatoes on the top.

After that, steam it in a pot on high heat for 40 minutes.

Step 7:

The steamed crispy buttons still need a final step - inversion.

You can use a bowl or a plate, after inverting, the potatoes are on the bottom of the bowl, the crispy meat is on the top, and then put a little bit of bok choy, and drizzle some pre-prepared soup (the soup can be put with a little bit of vinegar, chopped green onion and minced ginger) and then you can do it.