Crispy prawns

Shell the shrimp, add onion, ginger, cooking wine and salt and pepper powder, and marinate by hand 15 minutes.

This powder is the key to crispness. Make yogurt, pour it on the shrimp, and let the shrimp get the batter evenly.

Crisp flesh

We prefer this three-layer pork belly, with onion, ginger, garlic, pepper, cooking wine, salt and soy sauce. Beat in an egg and mix well, then add crispy meat powder to make it into the shape that yogurt can draw, and then pour the prepared paste into the braised pork, so that the meat can hang the paste evenly. If the oil temperature reaches 40%, put the meat into the pot one by one, and fry it when the oil temperature reaches 60%, about two or three minutes.

Crispy chicken nuggets

Dice chicken breast, 1 tbsp cooking wine 1 tbsp minced garlic, 1 tbsp soy sauce, a little pepper, 1 tbsp crispy meat powder, stir well and marinate for 30 minutes.

Beat minced meat powder, eggs, pepper and salt into batter, wrap chicken breast in batter, fry at 70% oil temperature until slightly golden, and then fry 1 time until golden.

It's done. Sprinkle with Chili powder, salt and pepper, chopped coriander.

Fried lotus root box

Stir a little cooking wine with salt and pepper evenly, cut peeled lotus root into thick slices, pour a proper amount of crispy meat powder into a bowl, pour a proper amount of water and stir it into a wiredrawing shape, then add cooking oil and stir it into a yogurt shape. Lotus root slices are stuffed with meat and kneaded into balls. Hang the lotus root in the batter with 60% oil temperature and fry until golden brown.