Crispy Pot Pork

A piece of pork belly

Squeeze out the juice from onion and ginger cooking wine

Cut the meat into two to three millimeter thick slices, then pour in onion, ginger juice and a little salt and marinate for 15 minutes

Make a crispy paste: 10 tablespoons of sweet potato starch, 2 grams of baking powder, add water and mix into thick yogurt, then add marinated meat slices

Heat the oil in a pot until it is 50% hot. Add the meat slices and fry over medium-low heat until they are colored (the meat should be fully wrapped when battered)

After coloring, take it out and wait until the oil temperature rises to 70% hot again. Fry again for more than ten seconds, take it out and set aside

Make a bowl of juice: 1/3 spoon of light soy sauce, 4 spoons of sugar, 4 spoons of white vinegar, 1 spoon of cooking wine, 1/3 spoon of pepper, 1/3 spoon of salt, appropriate amount of water

Slice onions, carrots and coriander

Heat the oil in the pot, pour the juice into the bowl, and reduce the juice over high heat

When the juice is densely bubbling and the juice is a bit sticky, use a spoon to pick out the sticky sugar water line that can flow down, just like the state in the picture above

Pour in the fried meat slices and stir-fry evenly so that all the juice is coated on the meat slices. At this time, there is almost no sweet and sour sauce left in the pot

Then pour in the three shredded shreds and stir a few times to remove from the pot

Finished product picture. Crispy on the outside, sweet and sour

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