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1. First prepare a piece of front leg meat. Use the front leg meat to fry the small crispy meat, which will taste more tender. After removing the pork skin, cut the pork into long strips with a knife and place it on a plate for later use. Next, prepare the soul Sichuan peppercorns with crispy meat: Pour the Sichuan peppercorns into the pot, turn on low heat and stir-fry the Sichuan peppercorns until they are fragrant. When you see the color of the Sichuan peppercorns darken and you can smell the obvious aroma, turn off the heat and scoop out the Sichuan peppercorns. Place on the chopping board and roll it into pieces with a rolling pin.

2. The authentic way to make short crispy pork is not to use Sichuan pepper powder, but to use fried and crushed Sichuan peppercorns. This will make it taste more burnt and fragrant. It is enough to grind the Sichuan peppercorns into a few particles, but do not need to grind them too much. Then take half of the pepper noodles and put it into the cut pork, then add an appropriate amount of salt, a little light soy sauce, and a little white wine, the key ingredient, just a little.

White wine can remove the fishy smell and make the fried crispy meat more fragrant. After all the ingredients are added, just start mixing them evenly to let the pork fully absorb the flavor. Grab it evenly and set it aside, marinate for about ten minutes. Let's take advantage of this time to prepare the batter. Add 30 grams of flour, 60 grams of cornstarch, a little salt, and the remaining pepper noodles into the bowl.

3. Finally, beat in two more eggs and mix all the ingredients evenly until it becomes sticky, then add water in small amounts and several times. Remember to stir thoroughly every time you add it. If the fried pork batter is well mixed, it will taste crispier and crispier, and it will not soften even if it is cooled.

If the batter is too dry, it will be too thick when wrapped on the pork and it will taste unpalatable. If it is too thin, the crispy texture will be reduced. The best consistency for fried pork batter is when you grab it with your hands and the batter can flow down in a straight line without breaking. Stir a little longer until the batter is smooth and has no particles. That's it.

4. After the batter is mixed, pour the freshly marinated pork in and mix it evenly so that each piece of pork can be coated with a layer of batter, not too thin or too thick. The status is fine. Pour a little more cooking oil into the pot, turn up the heat and heat the oil to 60% hot, which is when dense bubbles will appear quickly when you put down the chopsticks.

Turn to low heat and put the crispy pork into the pot one by one. Remember not to pour it all together, which will easily cause the crispy pork to stick together. At the same time, don’t add too much. If you put too much, it will Uneven frying. After putting it in the pot, use chopsticks to stir it in time to make it heat more evenly. Fry until the surface of the crispy meat is slightly brown, control the oil and remove. After raising the oil temperature again, return the crispy pork to the pot and fry for 15 seconds.