material
Fat and thin bacon 8- 10 piece of flour, appropriate amount of Jiang Mo, appropriate amount of onion, and a little pepper noodles.
working methods
Slice the bacon, within 0.5cm, and soak it in cold water for half an hour to remove the salty taste. Pork belly is the best meat. I used lottery meat, that is, the pork belly with the inner bone removed, which is more brittle than ordinary pork belly. It doesn't look good, but it tastes better.
Make batter when soaking bacon.
Add flour to minced scallion and ginger and (optional) chili powder, and stir to paste. Our family likes spicy food, so we added Chili powder. You can add a little salt to taste, but not too much, because bacon itself is salty. If you have no experience in mixing batter, you should pay attention to adding water slowly. Put bacon in the batter and hang the batter piece by piece. The drying of batter is very important. You can hardly see the meat, but the batter still feels flowing and dripping. Fry both sides on low heat. Take a bite, the skin is crisp, and the bacon is oily but not greasy. Nice appetizer. Oh! Tip Don't add eggs to the batter. Eggs tend to soften easily and are not crisp enough when fried.