Small crispy meat: one of the top ten famous bowls in Shanxi. In Jinzhong area, almost everyone loves home cooking. Although the small crispy meat steamed a piece of entrance, it was crisp but not rotten, fat but not greasy, with a strong sauce flavor and a thick soup at the bottom of the bowl. Pingyao people eat this dish at Spring Festival and banquets. The preparation method is simple. Cut pork belly into small pieces, mix with starch and egg paste for pickling, then fry until golden brown, mix with fried auricularia auricula slices and magnolia officinalis slices, and steam in a steamer. Small crispy meat mostly uses mutton at folk banquets in Yuncheng, Shanxi, while Jincheng cuisine uses fat pork fat, which is cooked first, then steamed and then fried. It's called perilla knife back, which is a traditional local dish. People in Jinzhong choose pork belly to be fried first and then steamed, which is a must-have dish for festivals and wedding banquets. Production process: 1. Wash the pork belly and cut it into 3 cm pieces. The thickness of these fragments should not exceed 1 cm. Add salt, grab evenly with your hands and marinate for 1 minutes. Beat the eggs in a bowl, add water starch and pepper water, and stir well. Stir them with chopsticks, and you can feel the liquid slowly flowing down. 2. Heat the oil pan to 4% heat on medium fire, put the cut pork into the egg liquid and evenly coat it with a layer of egg liquid. 3. Put the pork wrapped in eggs into the oil pan in turn, fry slowly on low fire until the surface turns yellow, and then take it out. Until all the meat is fried, heat the oil in the pot to 7% heat with a big fire. After the oil smoke starts to rise in the pot, put in the crispy meat that was fried before, fry it again, and take it out when the surface turns brown. You don't need to add oil to the pot. Add fried crispy meat, onion, ginger, star anise, cinnamon, soy sauce and salt in turn, and add broth (or clear water) to 1/2 of the meat. After the soup is boiled, cover it and simmer for half an hour on low heat until the crispy meat is soft and rotten and the soup is thick. Sprinkle a proper amount of white pepper and chive powder after cooking.