Cooking method of small crispy meat

1. raw materials: pork belly 350g, eggs 2, wet starch 30g, cooking wine10g, refined salt 2.5g, monosodium glutamate 2g, fresh soup10g, black velvet antler10g, coriander10g.

2. Peel the pork belly, put flower knives on both sides, and then change it into pieces with a length of 2.5 cm, a width of 1.5 cm and a thickness of 0.8 cm;

3. Mix eggs and wet starch into paste, soak cornu Cervi, shred, shred onion and ginger 10g, and cut the other 10g into pieces and pat loose;

4. Stir-fry the spoon with high fire, widen the oil to 70% heat, hang the meat in the egg paste, put it in the oil, take it out when it is fried to golden brown, put it in a soup bowl, add soy sauce, cooking wine, fresh soup and onion ginger, steam thoroughly, and take it out in about 20 minutes;

5, onion, ginger, soup into the frying spoon, buckle meat in the soup plate;

6, stir-fry spoon on fire, add antlers and salt to boil, skim off the floating foam, then sprinkle coriander segments and shredded onion and ginger on the crispy meat, add monosodium glutamate, vinegar, sesame oil and pepper to the soup in the stir-fry spoon, and pour it on the crispy meat.