Cooking Steps

1. 

   Step1:Crispy whistle - cut streaky pork / pork neck into 1 cm cube

2. 

   Step2:Pour the diced meat into the cold pot. Add 30ml of water or 15g of lard as the cooking oil. Stir in the medium heat to give the fragrance. Then turn the small heat and slowly dry the water of the diced meat

3. 

   Step3:When the meat whistle shrinks, the water in the pot slowly decreases and begins to spit out oil. Add salt, soy sauce and sweet wine to make water for seasoning. Continue to stir fr

4. 

   Step4:The oil in the pot slowly increases when boiled over low heat. The oil bubbles become smaller. The whistle changes from light yellow to golden crispy and then scoops up. The filtered lard can be used as stir fry

5. 

   Step5:Another pot. Pour in the meat whistle filtered out of oil. Add the vinegar and stir fry until it is colored. The taste becomes crispy. Control the oil and drain it, then cool it. Crispy whistle is ready

6. 

   Step6:Fried bamboo shoots with crispy whistle - rinsed and peeled. Slice

7. 

   Step7:Hot pot. Pour in some oil. Put in the cut water bamboo. Stir fry until the edge is scorched and hard, and then put it out for use

8. 

   Step8:In another oil pot, stir the ginger and garlic foam, add the pepper section and the prickly ash, stir. Stir in the water bamboo and the crisp whistle, stir evenly. Finally, add the cooking wine, salt and sugar to taste. Stir to taste. Sprinkle some garlic sprouts before leaving the pot