MALTOSE

Ingredients:

2 pork broth, green onions 2, 3 grams of ginger, A. maltose 2 tablespoons white vinegar 4 tbsp water 50 cc, B. powder 1 tablespoon salt and pepper

Method:

1. Will malt A seasoning, white vinegar into the pot with water to dissolve over low heat until evenly mixed use.

2. Scallion and ginger washed film break, wash pigs with broth into the pot, add water 3000 cc, simmer for 2 hours to remove the chopsticks can easily penetrate the pig after the broth aside.

3. Hot to put into practice a malt vinegar broth even been off the water, then broth chopsticks or hook lift about 6 hours to dry the surface dry.

4. Wok into about 500 cc Heat oil to about 160 ℃, 3 to the fire into the practice of deep-fried to crispy golden skin remove and drain the oil after the biopsy, when consumption can be coated with salt and pepper powder.