2. Prepare two kinds of meat, tenderloin and pork belly.
3. Cut the meat into small pieces or thick pieces.
4. Add cooking wine, pepper powder, soy sauce, salt and chicken powder, and marinate for 15 minutes.
5. Put the starch into a large bowl, stir it into starch water with clear water, and then let it stand to precipitate the starch.
6. Pour out the clear water on the precipitated starch water slowly, grab the precipitated starch into a starch paste by hand, put it into the marinated meat and grab it together with the meat, so that the meat pieces are covered with a layer of starch paste.
7. Heat the cooking oil in the pan, and put the meat pieces covered with starch paste into the oil pan one by one.
8. Deep-fry the meat pieces in medium fire and remove them. When the meat pieces are put into the pot, they may stick together. When the shell is hard, they will be opened with chopsticks.
9. Put the fried crispy meat into an easy-to-heat-conduct utensil, and add onion, ginger, star anise and cinnamon.
10, add some cooking wine, add some soy sauce, sprinkle some pepper powder and add some sugar.
1 1, add a little water, put it in a steamer, and steam for 40 minutes on low heat.