1. Wash and peel pork belly.
2. Drain the water and cut into strips with uniform thickness.
3. Prepare all seasonings and mix flour and corn starch.
4. Beat the eggs evenly, add flour and corn starch and stir well.
5. Add shredded ginger, chopped green onion, thirteen spices, pepper powder and salt.
6. Add rice wine and stir evenly to form a thin paste.
7. Add the cut meat strips.
8. Stir well. When each piece of meat is covered with batter, marinate for 30 minutes.
9. Heat the wok and add vegetable oil. When the oil temperature is 70% hot, stick chopsticks and the oil bubbles.
10. Put the marinated meat strips one by one and turn them over with chopsticks to prevent the meat strips from sticking together.
1 1. Fry until the surface of the meat strips is golden, crisp and fully cooked, then control the oil and take it out.
12. Fry everything, let it cool thoroughly, and then freeze.