Ingredients: Pork (fat and lean) 200g, 150g eggs

Seasoning: Starch (peas) 80g cooking wine 30g salt 5g MSG 4g sesame oil 10g green onions 5g peanut oil 100g of each appropriate amount

How to make sweet-scented osmanthus meat:

1. Use a flat knife to slice the upper brain into 6 mm thick slices, and use the back of the knife to knock it into an oblique grid shape. The meat is loose and then cut into rectangular slices.

2. Put the meat slices into a bowl, add seasoning, chopped green onion, cornstarch, and eggs and mix well (make the paste coat the meat slices).

3. Heat the oil in the wok until it is 40% to 50% hot. Put the meat slices into a little oil and scoop them out with a slotted spoon. When the oil boils, return the meat slices to the pan and fry again for a while. You will see that it is golden brown and the outside is already cooked. Crisp and pour immediately.

4. Return the heat to the pot, add sesame oil and chopped green onion to the upper and lower meat slices, turn it over a few times and put it on a plate. Take a plate with pepper and salt when serving.

For more information about osmanthus meat, see Mint.com Food Library/shiwu/guihuarou