Little Crispy Pork

1: Shred onion and ginger, add a little water and bring to a boil.

2. Pour into a bowl and cool to room temperature.

3. Cut the pork into long strips the thickness of a small thumb, ideally so that each one carries some fat.

4: Sprinkle the strips with a pinch of salt.

5. Add the strained onion and ginger water in batches.

6, each time you need to mix with your hands until the water is completely absorbed, then add the next.

7: Turn on the lowest heat and add the peppercorns, cumin, chopped allspice, and broken star anise with small pieces of cinnamon to the pot, stirring constantly until the peppercorns darken slightly.

8. Sample a little of the peppercorns and cumin and crush.

9: Add salt to the pot and continue to stir-fry until the salt turns light yellow.

10: Crush with a rolling pin and set aside in a plate.

11: Add the sweet potato starch and egg to the bowl and mix well.

12, add a small spoon of oil into it and mix well. Adjust the consistency until the batter can be pulled out in a thin line when lifted with a spoon.

13: Add crushed peppercorns and cumin and mix well.

14: Combine the batter with the marinated pork and mix well.

15: Heat oil in a wok over medium heat until it reaches 60% oil temperature, then drop the meat in one by one.

16, fry three times: the first set, the second fried, the third fried until the skin is golden and crispy.