Ingredients: 400 grams of pork, 5 grams of coriander.

Seasonings: appropriate amounts of star anise, bay leaves, pepper, cinnamon, soy sauce, white sugar, scallions, ginger, garlic, starch, vinegar, monosodium glutamate, and vegetable oil.

Steps: First cut the selected meat into strips, mix with eggs, starch, and cooking wine and marinate for 20 minutes. Add oil and heat over high heat, then steam slowly in a pot until thoroughly steamed and set aside.

At the same time, combine the meat with fungus, tofu, vegetables and other seasonings according to the process.

When a bowl of crispy pork comes out of the pot, it is bright in color, crispy but not rotten, fat but not greasy, and has an overflowing aroma.

It tastes not only delicious but also nutritious [1] .

Special gourmet crispy pork pictures Special gourmet crispy pork pictures (20 photos) Method 2 Ingredients: 350g pork belly, 2 eggs, 30g wet starch, 10g cooking wine, 2.5g refined salt, 2g MSG, 100g fresh soup, black

10 grams of scallion, 10 grams of coriander, 20 grams each of onion and ginger, 10 grams of soy sauce, 1 gram of pepper, 2 grams of vinegar, and 10 grams of sesame oil.

Steps: Pictures of Crispy Pork with Different Preparation Methods Pictures of Crispy Pork with Different Preparation Methods (13 photos) 1. Peel the pork belly, cut both sides with a knife, and then cut into pieces 2.5 cm long, 1.5 cm wide, and 0.8 cm thick; 2.

Mix eggs and wet starch into a paste, soak and wash the radish, cut into shreds, cut 10 grams of green onion and ginger into shreds, and cut the other 10 grams into pieces and fluff them; 3. Heat the frying spoon, widen the oil and heat it up to 70%

, mix the meat pieces into the egg batter, put them into the oil, fry them until golden brown, take them out, put them into a soup bowl, add soy sauce, cooking wine, fresh soup, green onions and ginger pieces and steam them thoroughly, take it out for about 20 minutes; 4

, pick out the green onions and ginger, drain the soup into a frying spoon, and put the meat into the soup plate; 5. Heat the frying spoon, add carrots and refined salt and bring to a boil, skim off the foam, then add the coriander segments, shredded green onions and shredded ginger.

Sprinkle it on the crispy pork, add MSG, vinegar, sesame oil and pepper to the soup in a frying spoon, pour it on the crispy pork and serve.

Chengdu Crispy Pork is made from the upper body of the pig because the meat is relatively tender, with alternating fat and lean textures.

After cutting the meat into slices, add peppercorns, salt, white wine, minced ginger, and starch. Add egg white according to the amount of starch and mix thoroughly. It should not be too clear or too dry. After marinating for five minutes, remember not to mix it with water, because it will be soaked well.

The meat needs to be fried in an oil pan. If there is water, it will be very dangerous. The oil will explode when it encounters water.

The fried meat is not only very fragrant, but you can also fry some of the lard in the meat, which will make it taste too greasy.

The meat only needs to be fried until it is eighty-done before it can be picked out.

Then cut into small pieces and place at the bottom of the bowl.

You can put potatoes or lotus roots on top of the meat. Cut the potatoes and lotus roots into small pieces and steam them over high heat.

It must be on high fire, and the most effective thing is the steamer.

After steaming, use a basin that can hold the soup and turn the first bowl over, that is, the potatoes or lotus roots are on the bottom of the basin, and the crispy meat is on top.

Boil some green vegetables and put them on the surface. At this time, simmer a little juice. Add vinegar, chopped green onion, and minced ginger to the juice, and then pour it on the surface of the crispy meat.

Vinegar is an essential seasoning, and the amount depends on personal taste.

Changwu Crispy Pork is made from lean meat.

First, cut the selected meat into strips, mix with starch, eggs, add oil and heat, then steam slowly in a pot until thoroughly steamed and set aside.

When making crispy pork, combine the meat with condiments such as yellow flowers, fungus, tofu, spinach, etc. according to the scientific process.

When a bowl of crispy pork comes out of the pot, the vegetable soup is medium-sized, with red meat, yellow flowers, black fungus, white tofu, and green spinach all in five colors, and the aroma is overflowing.

It tastes not only delicious and fragrant, but also nutritious.

Ingredients: 300 grams of pork, 100 grams of eggs (about two), 100 grams of dried bean flour, 10 grams of cooking wine, 500 grams of white radish, 12 grams of refined salt, 2 grams of pepper, 10 grams of ginger, 1500 grams of fresh soup, 2 grams of chopped green onion.

, 1000 grams of vegetable oil (100 grams consumed).

Preparation method: 1. Peel the radish and cut into three centimeter pieces.

Wash and cut the skinless pork belly into 2cm cubes.

Mix eggs, dried fine bean flour and salt to make egg-bean flour.

Ginger is broken and green onion is tied.

2. Put the pot on a high fire, add oil and heat it until it is 70% hot. Mix the diced pork and egg and soy flour evenly. Shake the battered diced pork with your hands, put it in the pan and fry until the skin becomes crispy and turns into light golden brown. Dish it out.

Serve as crispy meat.

3. Put the crispy pork into a large aluminum pot, add fresh soup and bring to a boil over high heat to skim off the foam.

Add salt, cooking wine, Sichuan peppercorns, ginger, green onions, and radish and simmer the cake over low heat. Remove the ginger, green onions, and Sichuan peppercorns, add MSG, pour into a soup bowl, and sprinkle with chopped green onions. Serve.