Raw materials: pork 300g, eggs 100g (about two), dried bean powder 100g, cooking wine 10g, white radish 500g, refined salt 12g, pepper 2g, ginger 10g, and fresh soup.

Method:

1, peeled radish, cut into 3cm pieces. Wash the peeled pork belly and cut it into 2 cm square dices. Egg, dried bean powder and salt are mixed to form egg bean powder. Ginger is broken and onion is knotted.

2. Put the pan on the fire, put the oil to 70% heat, mix the diced meat with eggs and bean flour, shake the pasted diced meat by hand, put it in the oil pan and fry it until the skin is crisp and light golden yellow, and pick it up to become crispy meat.

3. Put the crispy meat into aluminum pot, add fresh soup, and boil over high fire to remove floating foam. Add salt, cooking wine, pepper, ginger, onion, radish, simmer on low heat, scoop up ginger, onion and pepper, add monosodium glutamate, scoop into a soup bowl and sprinkle with chopped green onion.

Features: the meat is tender and the soup is delicious.