The first step: selection of materials, ingredients

1. Selection of materials is mainly pork, it has fat and lean, eat up fat but not greasy, increase the taste, the ingredients are ginger, pepper, salt vegetables.

2. First use the fire pork skin on the prairie, remove the hair at the same time and then remove some of the fishy flavor, prairie pork skin is easier to cook, the skin on the impurities clean, and then boil the water, down into the clean meat, high heat cooking thirty minutes, cook the meat. Pork rinds are easier to cook when they're cooked, so it's easier to color them with sugar.

Second step: stir fry sugar color

1. Stir fry sugar color with white sugar, sugar color is dry fried, dry fried out of the sugar color color more bright. It is easier to adsorb on the skin of the pork. (If you use oil to fry, there is no strong adhesion) small fire to fry, too much fire is easy to fry paste, fried out of the sugar color will have a bitter taste, sugar completely melted, bubbling when you add water, and then a little bit of simmering on the good.

2. After the sugar color cools naturally, evenly spread on the skin of the pork, (after cooling the sugar color is more sticky).

The third step: fry the meat, salt vegetables

1. Oil temperature to thirty-forty degrees, the sugar-colored meat into the frying pan frying, the oil temperature is too high, the skin will be fried paste, the whole process of frying is very fast, the skin fried blisters on the good.

2. The fried meat, each piece of meat should be cut into 0.5 centimeters thick, 20 centimeters long, each piece is the same size, uniform thickness, the knife burns white and the length of the knife is almost the same, so the name. Cut it well and put ginger and pepper (ginger and pepper can enhance the flavor)

3. Wash the salt dishes, wring out the water of the salt dishes and then fried, fried salt dishes need to add pepper and sea pepper, so that the fried salt dishes are more flavorful, the flavor of the salt dishes and more to increase the taste, the salt dishes of the water to fry dry on it.

The key step: the sauce

1. The sauce needs to be soy sauce (color), soy sauce (taste) soy sauce and soy sauce ratio is 2 to 1, sugar, sugar color, vinegar, white wine, pepper. White wine and pepper is mainly to remove the fishy taste, seasoned sauce can be both flavor and color.

2. Put the fried salt dishes on the roasted white, pour the juice, steam for an hour, the flavor of the salt dishes into the meat, so that this dish to eat fat but not greasy, melt in the mouth.

Successful big knife roast white, the color is red, roast white and salt dishes emanate from the flavor, aroma compelling, looks like people drooling, eat big knife roast white should be eaten in large mouths, the flavor of the meat and the salt dishes combined with the taste of the food to eat up the feeling.