Pork hind leg meat, green onion, ginger, Donggu soy sauce, oyster sauce, mountain pepper, salad oil, salt, granular starch, flour, baking powder.

Start Cooking:

Step 1: Reheat the raw materials. Fresh pork hind leg meat 1 catty cleaned. Cut into three or four centimeters square, about two millimeters thick slices. Soak in water for about ten minutes to remove blood.

The second step: making pepper noodles. Two handfuls of mountain pepper, boil in hot water for five seconds, pour out and drain. Net pot (nothing to add) into the peppercorns, open a small fire and slowly stir fry, wait for the water to evaporate, the peppercorns out of the fragrance of crispy when poured out, slightly cooled, crushed with a rolling pin.

The third step: the production of onion and ginger water: fifty grams of white onion, fifty grams of ginger, hard to beat, put into a bowl, add 150 grams of water. Keep scratching and mixing for three minutes, so that the onion-ginger juice and water blend together.

Step 4: Marinate the proportions. Clutch the meat dry, add thirty grams of oyster sauce, fifteen grams of Donggu Soy Sauce, two grams of pepper flour, two grams of salt. Turn and mix well, and then add one hundred grams of green onion and ginger water, keep stirring, so that the meat absorbs the water, into the refrigerator for half an hour.

The fifth step: refrigerate the meat at the same time to mix the paste: sweet potato starch 100 grams, 100 grams of gluten-free flour, baking powder two grams into the basin, add the right amount of water into the paste (to the hands of the hands can be naturally flowing can be), add 20 grams of salad oil to grasp and mix evenly again.

Step 6: Put four pounds of salad oil in a clean pan and heat it over high heat. Then take out the meat, grab the appropriate amount of paste (to vaguely see the meat is appropriate). The oil temperature rose to 60% hot, change the small fire, the sticking pieces of meat uncovered, slowly piece by piece into the frying pan, all under the end of the open medium heat, deep-fried to the stereotypes (duration of about half a minute), all fish out. Turn on the heat again, wait for the oil temperature to rise to 70%, add the meat and deep fry again. When the meat is golden brown and crispy (about ten seconds), remove from the frying pan and control the oil.

Step 7: Sprinkle some mountain pepper evenly on top of the fried meat and serve.