1. Preparation materials: 500 grams of clean snake meat (peeled), 10 grams of green onions, and 10 grams of ginger slices. Seasoning: 50 grams of custard powder, 10 grams of pepper salt, 5 grams of refined salt, 2 grams of MSG, 5 grams of Shaoxing wine, 10 grams of dry starch, and 750 grams of salad oil (consumption of about 100 grams).

2. Wash the snake meat, cut into 5 cm long sections, put it into a pressure cooker, add water to cover the snake meat, cook over medium heat for about 15 minutes until cooked, take out and set aside.

3. Put the snake meat into a bowl, add refined salt, custard powder, MSG, Shaoxing wine, green onions, ginger slices, and dry starch and mix well.

4. Place the wok on high heat, add salad oil and heat until it is 70% hot. Add the snake segments and fry until light yellow. Take them out. When the oil temperature rises to 90% hot, add the snake segments and combine. Fry until golden brown, remove and drain, and put into a plate. Add pepper and salt for serving. Features: golden color, crispy outside and tender inside, delicious flavor.