1, ingredients: 350 grams of pork, 2 eggs, 30 grams of wet starch, 10 grams of cooking wine, 2.5 grams of refined salt, 2 grams of monosodium glutamate, 100 grams of fresh broth, 10 grams of black antlers, 10 grams of coriander, 20 grams of green onions and ginger, 10 grams of soy sauce, 1 gram of pepper, 2 grams of vinegar, 10 grams of sesame oil.

2, will be skinned pork, both sides curved on the knife, and then changed into 2.5 cm long, 1.5 cm wide, 0.8 cm thick block;

3, will be the egg, wet starch into a paste, soak and wash the antler beet, shredded, green onion, ginger 10 grams of julienne, another 10 grams of cut blocks and patted loose;

4, frying ladle on the fire, add a wide range of oil burned seventy percent hot, will be the meat to hang evenly the egg paste, and then fry into the oil, the meat, and then the meat, the meat, and the meat. Into the oil, deep-fried golden brown when fish out, into the soup bowl, plus soy sauce, cooking wine, fresh soup, green onions, ginger pieces on the drawer to steam through, about 20 minutes to take out;

5, pick out the green onions, ginger, soup drained into the frying ladle, the meat buckled in the soup plate;

6, frying ladle on the fire, add antler greens, salt boiling, skimming off the froth, and then the coriander section, green onions shredded ginger sprinkled in the crispy meat, frying ladle in the soup Add monosodium glutamate, vinegar, sesame oil, pepper, poured on the crispy meat is complete.