Crispy white meat is a dish in which fat meat is cut into strips, hung and fried, and then spun with white sugar. The method is similar to that of spun sweet potatoes. It tastes fragrant and sweet, so it is not suitable for eating more, and it is easy to get on the head. Wine, onion ginger to remove fishy smell, sprinkle with salt, wrap in egg liquid and marinate for one night. The next day, steam it, cut it into thin slices, dry fry it, then add garlic and dip it in dry sauce! Life is complete! Try different ways. Cut the pork belly in white and cook the fat with water until it's just cooked. If it's too cooked and too soft, the fat will easily seep out. Then cut the fat into thin slices and prepare a dip with aged vinegar. This way, fat meat tastes good.

Boil the oil from the pan, the oil temperature is 6 layers, and one by one, go down to the meat slices and fry them in the fire until they are shaped and fished out. When the oil temperature rises to 8 layers, slice the meat and fry it for 20 seconds. This is to make the fat meat spit out the oil fully. Step 1: Wash the pork belly with skin, add ginger slices, shallots, cooking wine and pepper seeds into the pot in cold water, and cook thoroughly. Take it out while it's hot, stick a small hole in the pigskin evenly with a toothpick, stick it while it's hot, and wipe it evenly on the surface of the pigskin with sweet rice wine and soup. Finally, adjust the sauce: three spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of white sugar, pour into the pot, mix well, add delicious lard residue, sprinkle with sesame seeds and onions, and it is finished. Students who feel too tired can add some chopped lettuce and mix it in.

Prepare a piece of pork belly with three fat and two thin, and wash the pork belly. Then cut onion into sections, slice ginger, three cloves of garlic, one handful of pepper, one piece of cinnamon, two pieces of fragrant leaves, one piece of star anise and two pieces of rock sugar. And wine are covered and marinated for a period of time before the fat meat is cooked, so that the fat oil in the meat can be removed by the power of sugar and wine. Because the color of the fat meat after this practice is almost transparent, it is called "ice meat" in the line. For example, the traditional variety of Cantonese cuisine "Gui Hua Zha" uses it as the material. This dish is a dish that my father often cooks during the Spring Festival when I was a child, and I always can't wait to pick it up and eat it when I get out of the pot. After high-temperature frying, the fat in the fat has been removed, and the crispy skin is sweet and sour with hawthorn cake, only.