1. Prepare materials.
2. Cut the pork belly into strips.
3. Cut the pork belly into strips, add cooking wine, salt, soy sauce, and marinate for half an hour with five-spice powder, green onions, and ginger.
4. After the meat is marinated, sprinkle dry starch on the surface.
5. Add a little salt and water to starch and flour in a ratio of 1:1 to make a thick paste.
6. Add oil to the pot and heat until 70% hot, slowly put the pork belly wrapped in starch paste into the oil, fry for two to three minutes on medium heat, and remove the golden brown on both sides.
7. Heat the oil in the pot and smoke slightly. Add the pork belly and re-fry. The action must be rapid. Put it in the frying for a few seconds to quickly remove the oil control. In order to make the surface crispy, the oil should be warmed so that the fat will not be absorbed by the meat.
8. After controlling the oil, you can put it on the plate and serve it on the table. You can also deep-fry more and put it in the refrigerator for cooking. The taste of hometown, the taste of childhood.
