1. Wash the pork plum meat and cut into slices about 0.5 cm thick.
2. Put the peppercorns in a pot and fry until fragrant.
3. The sauteed peppercorns are ground into powder and put into the meat slices. You can also directly add pepper powder or thirteen incense.
4. Add 1 tablespoon of light soy sauce.
5. 1 teaspoon of cooking wine.
6. Beat in 2 more eggs.
7. Add appropriate amount of salt and mix well.
8. The flour and starch are mixed and put into the meat.
9. Stir until each piece of meat is battered.
10. Add 2 tablespoons of vegetable oil, the cooked soybean oil I used.
11. Stir well.
12. Heat the oil in the pot (there are dense small bubbles around the chopsticks).
13. Place the meat slices.
14. Fry on medium heat until the meat is slightly yellow.
15. This is the first meat slice that has been fried.
16. The oil in the pot heated up again, slightly smoked, and the meat slices were re-fried. Fry until the meat is brown and remove.
17. The re-fried meat slices are placed on absorbent paper to absorb excess fat.
18. It's delicious to eat directly, it's better to dip it in tomato sauce or barbecue ingredients. The small crispy pork that cannot be eaten can be frozen, and it is good for cooking noodles and stews.
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