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How to fry Pleurotus eryngii crispy meat? How?
1. Wash the pork and cut it into 3cm long pieces. The thickness of meat pieces should not exceed 1 cm. Add 5g of salt, grab it evenly by hand, and marinate for 10 minute. Put the eggs in a bowl and break them up;

2. Heat the oil pan to 40% heat on medium fire, put the cut pork into the egg liquid, and evenly coat it with a layer of egg liquid;

3. Then put the wrapped pork into the oil pan in turn, fry it slowly with low fire until the surface turns yellow, and then take it out;

After all the meat is fried, heat the oil in the pot to 70% heat with high fire. After the oil smoke rises in the pot, add the crispy meat that has been fried before, fry it again, and take it out when the surface turns brown;

There is no need to add oil to the pot. Add fried crispy meat, add onion, ginger, star anise, cinnamon, soy sauce, sugar and salt in turn, and add broth (or clear water) until the meat is less than 1/2. Boil the soup with strong fire, cover the pot and simmer for half an hour until the crispy meat is soft and rotten and the soup becomes thick. After the pot.