1. Prepare ingredients.
2. Peel the thigh and cut into long strips.
3. Take a large bowl, put flour and starch in the bowl at a ratio of 1:1, add an egg, and add a spoonful of salt, chicken essence, five-spice powder, shredded ginger, and green onion slices.
4. Pour in cooking wine and appropriate amount of water and stir into a paste.
5. Put the meat in, stir well, let the starch paste evenly coat the meat
6. Pour an appropriate amount of vegetable oil into the wok and heat it over medium heat until 70% hot.
7. Put in the meat and fry it.
8. Remove the meat when it is golden brown and set aside.
9. Put the fried crispy pork in a large bowl. Add 1 tablespoon of salt, star anise, pepper, dried jujube, sliced green onion, and ginger.
10. Pour in light soy sauce, dark soy sauce, and add appropriate amount of water.
11. Add half a pot of water to the steamer and put the steaming net.
12. Put the bowl on the steamer, bring to a boil on high heat, and steam on medium heat for 40 minutes.
Tips:1. It’s better to choose pork belly because there are a lot of hind legs at home, so I choose hind legs. The fat part is too small and not fragrant.
2. When choosing a steaming container, choose one that conducts heat faster, such as a stainless steel basin.
3. Because water vapor will drip into the bowl during the steaming process, you don't need to put too much water in the bowl. If you don't like too much soup, you can choose a container with a lid, which effectively prevents water vapor from dripping into the bowl.
