1, raw materials: 350 grams of pork, 2 eggs, 30 grams of wet starch, 10 grams of cooking wine, 2.5 grams of salt, 2 grams of monosodium glutamate (MSG), 100 grams of fresh broth, 10 grams of black antlers, 10 grams of parsley, 20 grams of green onions and ginger, 10 grams of soy sauce, 1 gram of pepper, 2 grams of vinegar, 10 grams of sesame oil.

2, the skin of the pork, both sides of the graver on the flower knife, and then changed into 2.5 cm long, 1.5 cm wide, 0.8 cm thick block.

3, the egg, wet starch into a paste, the antler soaked and washed, cut into julienne, green onion, ginger 10 grams of shredded, another 10 grams of cubes and pat loose.

4, frying spoon on the fire, add broad oil burned seventy percent hot, the meat hanging well egg paste, into the oil, deep-fried golden brown when fishing, into the soup bowl, plus soy sauce, cooking wine, fresh soup, green onions, ginger pieces on the drawer steamed through, about 20 minutes to take out.

5, pick out the green onions, ginger, soup drained into the frying spoon, the meat buckle in the soup plate.

6, frying spoon on the fire, add antlers, salt boiling, skimming foam, and then parsley segments, green onion shredded ginger sprinkled on the crispy meat, frying spoon soup add monosodium glutamate, vinegar, sesame oil, pepper, poured on the crispy meat that is complete.