Pork belly 300g, common flour 20g, corn starch10g, egg white of two eggs, salt 4g, thirteen spices 2g, cooking wine10g, soy sauce10g, onion 5g, ginger 5g, star anise 1g and chicken essence 2g.

1. Slice pork belly, or cut into strips, add salt, thirteen spices, cooking wine and an egg white, stir well, and marinate for about half an hour;

2. Put the flour, starch and egg white together in a bowl;

3. Stir into batter without flour bumps;

4. Pour into the marinated meat;

5. Stir evenly with chopsticks;

6. 70% of the oil is hot, and you can't put too much at a time;

7. fry until golden brown and remove;

8. Prepare the juice with cooking wine, soy sauce, chicken essence and white pepper;

9. Put the fried crispy meat into a bowl, add onion ginger and star anise, then pour the adjusted juice and steam it in a steamer for about an hour;

10. After steaming, cover a plate;

1 1. Quickly pour the bowl and crispy meat on the plate;

12. Uncover the bowl, and make the crispy pork.