Small crispy meat is called Sichuan crispy meat in Sichuan. 1, three-line pork belly, pork belly peeled, pork belly sliced (thickness is about equal to the thickness of chopsticks), Sichuan turmeric chopped, chopped ginger foam added to the meat slices.

2. Add: pea powder (starch), salt, a little sugar, eggs (whole eggs), add cooking wine, stir evenly with chopsticks for 20 minutes, stir evenly again before cooking.

3. When the oil temperature in the pan is 60%, put the meat slices into the pan with chopsticks and keep the oil temperature at about 60% until the meat slices are fried to golden brown.