How to make crispy pork casserole (for four people) Ingredients: 100g carrots, 6 dried mushrooms, peeled pork belly or plum pork (meat from pork shoulder), 400g starch, 150g flour, 150g 2 eggs 20 grams of chopped green onion, 10 grams of ginger slices, 10 grams of chopped chives, 10 grams of water, appropriate amount of warm water, appropriate seasoning, mature vinegar, 1 tsp of soy sauce, 1 tbsp of rice wine, 2 tbsp of sesame oil, 1 tsp of beef powder or chicken essence, a little (optional) white pepper, 0.5 g of oil, appropriate amount of salt. Some practices: 1. Soak the dried mushrooms in warm water until slightly soft, rinse, cut each mushroom into two or three slices, soak in 100 ml of warm water again, and set aside. 2． Peel the carrots and cut into small pieces. Cut the pork belly into 0.5-0.6 mm thick slices. 3. Paste for fried meat: Add starch, flour, eggs, salt and appropriate amount of water to a container to make a paste. After lifting the chopsticks, the batter can flow down slowly. 4. Pour in the pork belly so that the batter can evenly coat it. Heat oil in a frying pan until it is 70% hot, add pork belly and fry until golden brown, then remove. 5. Heat oil in a wok, sauté the wok with chopped green onion and ginger slices, and pour in an appropriate amount of warm water. After boiling, add the carrot pieces and shiitake mushrooms, and pour the warm water used to soak the shiitake mushrooms for the second time into the pot as well. 6. After cooking for a while, add the fried crispy pork, add vinegar, soy sauce, rice wine, sesame oil, beef powder and pepper to taste. Simmer over low heat for 10 minutes. Sprinkle a little salt before taking out of the pot. 7. After turning off the heat, pour it into an iron pot or casserole with thick material and good heat preservation effect, simmer over low heat for 10 minutes, then turn off the heat, sprinkle a little chopped green onion, and serve it on the table.