The practice of Guizhou crispy whistle is as follows:

1. Peel the meat and cook it slightly, cut it into large pieces and cook it, then cut it into small squares like 1 cm square. The fat meat and lean meat are salted separately.

2, medium fire, first put the fat diced into the pot and stir fry.

3. When the fat is slightly golden yellow, add the diced lean meat and continue to stir fry.

4. When the meat in the pot turns into such a crispy shape (it has basically turned into a crisp whistle), scoop out the fried oil, leaving only a little oil in the pot.

5. Pour the pre-prepared seasoning twice (the ingredients are mainly sweet wine and water, add a little vinegar and put some soy sauce), pour half at a time and stir well. This is the first time to season and color.

6. Stir fry until the color becomes like this, and the first coloring is over.

7. Pour the other half of the seasoning for the second time.

8, control the oil out of the pot, delicious crispy whistle out of the pot, it will be more brittle when it is cold.