A delicious dish should start with choosing meat. Generally, pig neck meat is used more, and it is best to use one-third of local pork with fat.

If it is too fat, too thin or the meat quality is not good, frying has a great influence on the taste of crispy meat.

Step two:

Prepare pork paste, sweet potato starch+eggs+appropriate amount of water+a spoonful of salt, and stir evenly after the starch absorbs enough water.

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

Be careful not to cut into strips of ordinary crispy meat, but must be in the shape of large pieces.

Step 3:

Prepare a pot of hot oil until the light smoke turns to a low heat. Wrap the meat stuffing and fry it in a hot oil pan.

What I want to emphasize here is that pork needs to be cooked slowly, so that the batter at the lower part is fixed and shaped first, then completely put down, and then turn to medium heat.

Step 4:

Fry for about 2-3 minutes, take it out after molding, then wrap it in batter and fry it in a pan.

This is a very important step to make the crust thicker.

Step five:

Fry until golden brown, take out, drain the oil, let it cool, and continue the next operation.

Step 6:

Slice the fried crispy meat and cut the potatoes into pieces, and put them in a bowl in the order of the crispy meat below and the potatoes above.

Then steam in a pot and steam over high fire for 40 minutes.

Step 7:

Steamed crisp button still needs the last step-reverse button.

You can use bowls or plates. After upside down, the potatoes are at the bottom of the bowl and the crispy meat is on it. Then you can put some vegetables and pour some prepared soup (you can put some vinegar, chopped green onion and Jiang Mo in the soup).