How to make Sichuan-style crispy pork
Cut the pork into long strips, add salt and pepper, mix well. Here put pepper, pepper powder is used up.
Beat in three eggs and mix well
Add cornstarch and stir well
Like this will do.
Pour oil in a pan, when 70 percent hot add the meat strips.
Put them one by one. Blow them up and shape them. There’s no hurry.
Fry until golden brown, remove from heat
Look, it’s a big plate.
When the oil temperature rises, repeat the frying for a crispier, truly crispy outside and tender inside.
Can’t finish the puff pastry and roll it in a soup with some bean sprouts.
Chongqing people like to use it for hot pot.