Crispy white meat is a dish made of fat meat cut into strips, battered and fried, and then shredded with sugar. The method is similar to shredded sweet potatoes. It tastes fragrant and sweet. It is not suitable to eat too much as it is easy to get sick.

Wine, scallions and ginger to remove the fishy smell, sprinkle with salt, wrap in egg liquid and marinate for one night, steam it the next day, cut it into thin slices and fry it, then add garlic and dip it in dry ultimatum!

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Try a different method, cut the pork belly in plain water and cook the fat in water until it is just cooked. If it is overcooked and soft, the fat will easily seep out.

Then cut the fat into thin slices and prepare a dipping sauce with vinegar.

Fatty meat tastes like this.

Heat the oil in a pan with 6 layers of oil. Add the meat slices one by one and fry over medium heat until they are set and take out.

When the oil temperature rises to level 8, add the meat slices and fry for 20 seconds. This is to allow the fat meat to fully spit out the oil.

The first step is to wash the skin-on pork belly, put it in a pot with cold water, add ginger slices, shallots, cooking wine, and pepper seeds, and cook until thoroughly cooked.

Take it out while it's hot, use a toothpick to poke small holes evenly on the pig skin, and then while it's hot, use sweet rice wine and the soup to spread evenly on the surface of the pig skin.

The last step is to adjust the sauce: three spoons of light soy sauce, one spoon of soy sauce, and a small spoon of white sugar. Pour into the pot, mix well, then add the fragrant lard residue, sprinkle with sesame seeds and green onions, and it is done. I think

If it's too greasy, you can add some chopped lettuce and mix it in.

Prepare a piece of pork belly that is three fat and two lean, and wash the pork belly.

Then cut the onion into sections, slice the ginger, three cloves of garlic, a handful of peppercorns, a piece of cinnamon, 2 pieces of bay leaves, a piece of star anise, and 2 pieces of rock sugar.

Cover the fat meat with wine and marinate it for a period of time before cooking, allowing the power of sugar and wine to remove the fat in the meat. After this method, the color of the fat meat is almost transparent, so it is called "ice meat" in the industry.

, such as the traditional Cantonese cuisine "Osmanthus Zha" is made of it. This dish is a dish that my father often made during the New Year when I was a child. I always couldn't wait to pick it up and eat it just after it was cooked.

The fatty meat has been fried at high temperature to remove most of the fat. The crispy outer skin balances the sweet and sour taste of the hawthorn cake, which is unique.