The big crispy pork in Changyuan, Henan, does not require a chopping board. You choose a piece of pork belly, use the skin as a table to chop the meat filling directly, and also chop the ingredients in. The meat is soft and rotten but the skin is intact.

Big Crispy Pork is made by cutting pork ribs with skin into cross-shaped knives, making a paste with eggs, flour, starch gravy, and cooking wine, then mincing the rib meat, then frying it into persimmon yellow, and slicing it into bowls , add onion, ginger, aniseed, stock and steam in a basket until mashed, put it into a plate, collect the juice, pour the juice and serve. This dish from Xixi Restaurant in Changyuan County is soft and fragrant. It is both homely and delicious.

1. How to make crispy pork

Ingredients: 2000 grams of flour, 200 grams of lean pork, minced ginger, chopped green onion, refined salt, cooking wine, five-spice powder, light soy sauce, chicken essence, monosodium glutamate, and fresh soup, 2000 grams each of salad oil ( Consumption about 100 grams)

Preparation method:

1. Pour fresh soup into a basin, add minced ginger, chopped green onion, refined salt, light soy sauce, five-spice powder, chicken essence and MSG to adjust the taste, then add flour to make a thick paste.

2. Cut the lean pork into long strips, put it in a bowl, add refined salt, cooking wine, and MSG to taste, then add it to the batter and mix well.

3. Put a clean pot on the heat, add salad oil and heat it until it is 50% hot, then grab it with both hands