1. Wash the brittle bones of pigs first and paste them with starch for later use. Take out the oil pan, pour the crisp bones into the oil pan and fry until cooked. The oil temperature is 40% higher. Slowly fry the crisp bones until golden brown and take them out. Control the oil, heat the oil temperature to 70%, pour the crispy bone again, fry it again, and take it out.

2, onion, ginger, garlic minced, coriander cut into sections, dried Chili cut into sections. Pour a little peanut oil on the fire, add pepper and dried pepper, stir-fry, add onion, ginger and garlic, add cooking wine, stir-fry a few times, pour pork crisp bones, add cumin powder, salt, monosodium glutamate and sugar, and stir-fry quickly.

3, the fragrance is rich, the powder is evenly wrapped on the crisp bones, and the coriander root sesame seeds are added. Simply stir fry and you can get out of the pot.