Fragrant Pork on Bamboo Skewers

Fragrant Pork on Bamboo Skewers

　　Main ingredients: Skin-on pork belly, eggs, breadcrumbs

Preparation: First, wash the pork belly and boil it until half-cooked. Then cut it into thin slices about 5 cm long, 3 cm wide, and 0.4 cm thick. Place the slices in a bowl and mix with salt, MSG powder, chicken essence, egg yolk, custard powder, Guangdong rice wine, and dry starch until evenly coated. Roll the slices in breadcrumbs. In a wok, pour in vegetable oil and heat over high heat until 60% hot. Add the pork slices and deep-fry until golden brown. Remove and drain the oil. Leave some oil in the wok, heat to 50% hot, then add dried chili slices and stir-fry until fragrant. Add the pork slices, season with salt and MSG powder, stir well, drizzle with a little sesame oil, sprinkle with chopped scallions, and serve on bamboo skewers.

Features: Golden in color, crispy and fragrant meat, spicy and delicious, with a hint of bamboo aroma, rich yet not greasy—truly mouthwatering.