If you love to eat pork belly, you must collect it, teach you a special way to eat, and there is no residue left after eating

Ingredients: 500g pork belly, 1/2 tablespoon salt, 2 eggs, 1 spoonful of Sichuan pepper powder, 2 tablespoons of starch, 2 tablespoons of flour, a pinch of white wine

• Step 1, cut the cleaned pork belly into thin slices and crack in two eggs.

• Step 2: Add a spoonful of salt, two spoons of starch, two spoons of flour, a spoonful of Sichuan pepper powder, a little white wine, grasp well with your hands, and marinate for 10 minutes.

• Step 3: Cook the wok dry, add an appropriate amount of cooking oil, heat the oil at a temperature of 4, put in the meat slices with batter, and fry them slowly over low heat.

• Fourth, fry until the surface is golden, float up, remove the oil, and let it cool.

• Step 5, after all the frying is done, turn on the high heat, pour in the meat slices, and fry again for about half a minute.

• Step 6: Fry until the surface is browned, then remove the oil.

The crispy pork belly was made, and I couldn't help but take a bite in the process of making it, it was so tender, too fragrant and crispy, what to lose weight, figure, let's talk about it when I'm full

Tips: (1) After the pork belly is thinly sliced, add 2 eggs and 2 spoons of starch to make the pork belly more tender and tender in the mouth.

(2) When frying the pork belly, the first time is four or five percent of the oil temperature, and the second time is about eight or nine percent of the oil temperature, and re-frying can make the pork belly more crispy.