Ingredients: 200g bean paste, 4 egg whites.

Seasoning: lard 1000g (about 50g), rose sugar 1g, sesame oil 25g, starch 40g, sugar 10g.

1. Boil the fat for 5 minutes, take it out and let it cool, and cut it into strips 3.3 cm wide and 2 cm thick.

2. Cut the fat with a knife, cut each piece into interlayers (the depth of the first knife is 4/5, and the depth of the second knife is not cut), and apply the fine oil bean paste to the interlayer.

3. Put the eggs in a bowl, add sesame oil and starch, stir into a paste, add the meat pieces into the paste with sand, and size.

4. Put the wok on medium heat, add lard to 70% heat, and fry the sticky meat slices in the oil pan. When the meat is light yellow, take out the plate, sprinkle with white sugar and then sprinkle with rose sugar.