1. First, we prepare two Jin of pork belly and cut it into pieces with a thickness of 1 cm, a width of 2 cm and a length of 5 cm. The advantage of large pieces of meat is that it is not easy to fry, and the dish is crisp outside and tender inside.

2. Cut the shallots into sections, cut the ginger into thick shredded ginger, put them together with the pork belly, add salt and cooking wine, and marinate them by hand for 10 minutes to make the meat slices have a bottom taste.

3. Beat six eggs into the pot, stir them into egg liquid with chopsticks, and then add appropriate amount of cassava starch several times to make cassava starch powder more white and delicate.

And the viscosity is good, so don't worry about desizing. Can be made into a delicate and sticky egg paste, and can be painted continuously like this. Then add 3 grams of pepper powder, 2 grams of salt and 2 grams of chicken essence, and fully mix the seasoning and egg paste.

4. Then remove the onion and ginger from the marinated pork belly, put it into the egg paste and grab it evenly by hand, so that each piece of pork belly is evenly wrapped in the egg paste.

5. After wrapping, you can start to fry. Pour rapeseed oil into the pot, and the rapeseed oil will be more fragrant and beautiful. When the oil temperature is 40% hot and the oil surface is calm and does not smoke, pour the pork belly piece by piece into the pot, which can effectively prevent adhesion and keep the fire slowly frying. This step is mainly to shape the pork belly, and the oil temperature should not be too high to avoid frying. When pork belly is fried to 60%, take it out and control the oil.

6. Then clean up the oil residue in the pot, raise the oil temperature to 60%, and fry the pork belly in the pot again. When the pork belly is cooked and fried to golden brown, it can be taken out of the pot. After the oil is controlled, it can be cut into even slices and served on a plate. Fried crispy meat can be eaten directly, or it can be made into soup, stew or hot pot. It has a wide range of uses, and its taste is crisp, fat and not greasy.

Technical points:

1. It's best to cut the meat slices larger to avoid excessive water loss and not fresh enough to eat.

2. Cassava starch can also be replaced by sweet potato starch, which is characterized by good viscosity. It is not easy to peel off when frying, and it is crisp outside and tender inside.

3. Pork belly must be fried twice, the first time is to set the shape, and the second time can be fried thoroughly to achieve a crisp and tender taste.