The method of crispy pork is as follows: 1. Brew 1 small spoonful of Sichuan peppercorns with about 3 or 4 tablespoons of boiling water, cool to room temperature to get the Sichuan peppercorn water; 2. Slightly freeze the pork plum blossom meat, cut it into about 10cm long and 5cm wide with a top knife

, 1cm thick slices of meat; 3. Put the slices of meat into a large bowl, add all the marinade ingredients: soy sauce, salt, five-spice noodles, sugar, pepper water and green onion and ginger; 4. Grasp it evenly with your hands, and then squeeze it for 3 or 5 minutes to make the meat slices soft.

Fully flavor, marinate for more than 3 hours, preferably refrigerated overnight; if the refrigerator has a zero-degree preservation function, it can be kept fresh for 3 or 5 days without any problem; 5. Put the flour, starch, a little salt and eggs into a large bowl; add beer

; Slowly stir into a uniform, smooth and slightly thick fried batter; 6. Remove the onions and ginger from the marinated meat slices, add them into the fried batter and mix well; if you can’t put it in at once, you can divide it into two times, and also when frying

Fry in two or three times; 7. Pour cold oil (a little more) into the hot pot and heat over medium-high heat until it is 50-60% hot.