Method 1: Ingredients: 400 grams of crispy pork bones. Ingredients: 1 egg, 150 grams of crispy rice, 20 grams of Sichuan peppercorns, 75 grams of dried chili pepper. Seasoning salt, meat tenderizer powder, light soy sauce, sugar, monosodium glutamate, glutinous rice flour, cornstarch in appropriate amounts, and 2000 grams of salad oil. Cooking method 1. Cut the crispy pork bones into slices about 0.5 cm thick, put them into a basin, add light soy sauce, refined salt, meat tenderizer powder, sugar, MSG, knock in the egg liquid, add cornstarch and glutinous rice flour, mix well and set aside; 2. Heat the pot, add salad oil and heat until it is 40% hot. Add in the crispy pork bones and fry until the surface is hard. Remove and drain the oil. Then add the crispy rice cakes and fry until crispy. Pour out and drain the oil. 3. Leave a little bit in the pot. In the base oil, add the dried chili knots and stir-fry until fragrant, add peppercorns, then pour in the fried pork bones and crispy rice cubes, stir-fry quickly and evenly, remove from the pot and serve on a plate.