Ingredients: 500g streaky pork, 35g soy sauce, 0.5g Sichuan pepper, 25g scallion leaves, 30g white sugar, 7g chopped ginger, 20g fermented bean curd juice, 10g cooking wine, 25g sweet sauce, 0.5g five spice powder, 150g rice flour, 1 dry bread, 2 eggs, 0.5g spiced salt, 2g refined salt and 1,000g vegetable oil (consume 150g).
Production methods: 1. Wash streaky pork and cut it into slices of 5cm long, 3cm wide and 0.3cm thick, put them into a pot; add soy sauce, Sichuan pepper, chopped scallion leaves, white sugar, chopped ginger, fermented bean curd juice, cooking wine, sweet sauce and five spice powder, mix them properly; and let them undisturbed for 20 minutes. Mix the rice flour and dry the bread. Shell the eggs and stir properly. 2. Put the meat slices mixed with ingredients into the rice flour, mix them properly, put them into the bowl to form a “book” shape, put them into the steaming container, and cool down after steaming. 3. Put the wok on the fire and heat it to 70% heat with oil. Mix the cold steamed pork slices with egg slurry and cover them with dry bread flour. Fry them in the wok until they turn into golden yellow. Put them into the plate and sprinkle with spiced salt.