Ingredients: 750 grams of pork ribs (pork belly)

Seasoning: 5 grams of salt, 10 grams of green onions, 3 grams of pepper, 3 grams of ginger, 10 grams of star anise, 3 grams of rice wine, 10 grams of peanut oil, 50 grams of vinegar 15 50 grams each of Ketian Noodle Sauce

How to make deep-fried purple crispy pork:

1. Cut the hard rib pork with skin into 6.6 cm wide strips and cook in a soup pot over high heat. Take it out;

2. Clean the bristle patches on the skin of the cooked meat and put it in a basin;

3. Use green onion slices, ginger slices, Add peppercorns, star anise (broken into pieces), refined salt, rice wine, and monosodium glutamate. Add an appropriate amount of water and soak for 2 hours. Steam over high heat until cooked, take out and let cool;

4. Place the wok on high heat Turn on the fire, add peanut oil, and when it is 50% hot, put the meat skin side down into the pot, then move the pot to a low heat, take it out after 10 minutes;

5. Rub some oil on the skin Layer vinegar and fry in the pot;

6. Repeat this 3 times until the meat is translucent and the skin turns persimmon yellow, take it out;

7. Cut into 0.6 cm thick pieces Slices, skin side down, neatly plated;

8. Take scallions and sweet noodle sauce with you when serving.

For more information about fried purple crispy pork, see Mint.com Food Library/shiwu/zhazisurou