1. Peel and wash the streaky pork, cut into long slices with the thickness of the first section of the thumb, add garlic + ginger and mix well with all the meat marinades, and put them in the refrigerator for cold preservation overnight
2. Mix the sweet potato powder + bread powder + Red Koji powder, dip the peeled and pickled streaky pork of method 1 into a layer of powder, and let it stand for 5 minutes to regain moisture
3. Put it into a 170 ℃ oil pan, fry each side for about 40 seconds with medium and small fire, then turn the minimum fire for about 100 seconds, after the oil bubbles become less, remove the oil and let it cool
4. Heat the oil pan of practice 3 again to 180 ℃ and put it into the cold fried streaks. Then fry it in high fire for about 10-15 seconds to force out the extra grease. The meat surface looks crispy. Chopsticks can be easily inserted into the meat, and then remove the oil and cut the plate. The meat is finished!