Wash the surface of pork loin with water, slice the loin horizontally across the center with a knife to remove the white tawny tendon in the middle. (Sometimes bought pork loin will have a layer of membrane, this also need to tear off. If you don't know how to remove the tartar, we recommend that you ask the owner to help you deal with it directly when you buy it.)

Cut the processed pork loin into long strips, and then change the knife into small dices.

Place the chopped pork loin into a bowl with yellow wine poured over it and soak for 2 or 3 minutes.

Rinse the surface of the fatty pork with water and cut into long thin slices. (The length of the fatty pork that can wrap around the pork loin is sufficient.)

Take a bamboo skewer, first skewer a piece of fatty pork, insert the end of the fatty pork, then skewer a piece of marinated pork loin, and finally skewer the other end of the fatty pork that you just skewered on the bamboo skewer, so that the loin is sandwiched in the middle of the fatty pork.

On one bamboo skewer, I skewered three pieces of pork loin, and after all of them were skewered, they were placed on top of the grill to be cooked.

Sprinkle a little salt on the surface of the cashews, and be careful: spread it evenly, otherwise the cashews won't taste good.

Bake until the fat pork on the surface of the cashews is oily and brown, then brush on some soy sauce and oyster sauce.

When the fat on the surface of the cashews is roasted out, and the cashews inside are almost cooked, sprinkle with five-spice powder, cumin powder and chili powder to taste.

And then give it a flip, slightly grilled for more than ten seconds, it can be removed from the oven, sprinkled with a little chopped green onion can be opened to eat.

Roasted cashews, the outside of the fat meat tastes crispy, no fat oil, inside the waist is not old, tender. Soaked in yellow wine waist, coupled with cumin and chili pepper pasta flavor, eat not a little fishy taste, is a very good dish to drink.