Small Crispy Pork

Small Crispy Pork

1.

2. Wash the pork and cut it into 3 cm pieces. The thickness of the meat should not exceed 1 cm. Add 5 grams of salt. Grab it with your hands and marinate for 10 minutes. Put the eggs in a bowl and beat them up, add water, starch, and beer and beat them evenly. Use chopsticks to pick them up. You can feel the liquid flowing down slowly

3. Heat the oil pan over medium heat to 40% heat, put the cut pork into the egg liquid, and make it evenly coated with a layer of egg liquid

4. Then put the wrapped pork into a frying pan in turn, keep it on a medium-to-low heat, and fry slowly until the surface turns yellow, then remove

5. Until all the meat is fried, heat the oil in the pan again on high heat until 70% hot, and when the pan starts to have oily smoke rising, put in the fried crispy meat, re-fry once, and see that the surface becomes browned. Can be fished out

6. There is no need to add oil to the pot. Put the fried crispy pork, in turn, add green onion, ginger, star anise, cinnamon, soy sauce, sugar, salt, and add the stock (or water), and it’s ok if it is half of the meat. Bring the soup to a boil, cover and simmer slowly over medium-low heat for half an hour, until the crispy meat is soft and the soup thickens, and you can sprinkle some white pepper and chives after the pan is out