Ingredients

1 catty plum meat with fat

3 eggs

350g sweet potato starch

Green onions, ginger, pepper

Five-spice powder, Sichuan pepper powder

Salt, white sugar

How to make Sichuan-style fried crispy pork

Peel the plum blossom meat with a little fat, rinse with water, and cut into small strips half a centimeter thick;

Dry in a wok, add a handful of peppercorns and stir-fry over low heat until fragrant, for half a minute That’s it, don’t burn it;

Crush the fried pepper until fragrant. If you don’t have a grinding tool, just use a kitchen knife to grind it. Hehe! (Crush it and divide it into two parts, one part is marinated and the other part is put into the starch paste)

The first part is crushed peppercorns, ginger slices, chopped green onions, appropriate amount of salt, white sugar, Add five-spice powder and Sichuan pepper powder into the meat strips, knead evenly, and marinate for twenty minutes;

Put sweet potato starch in eggs (no water) and stir into a paste;

Crush the second part Put the peppercorns into the well-mixed starch paste, and add the marinated meat strips;

Heat the oil until it is 70 to 80% hot (put chopsticks into the oil to make bubbles quickly), and adjust to medium Heat the meat strips wrapped in starch paste and deep-fry them until golden brown and scoop them out;

Put oil-absorbing paper on a plate and put it on a plate; the fried crispy meat is crispy in the mouth, and the tip of your tongue feels numb. If you don’t like eating peppercorns, just skip the steps of peppercorns. The leftover crispy meat can be refrigerated, made into soup, steamed, made into hot pot, and eaten however you want!