Ingredients: 200g pork neck, 100g homemade ginger pine

Seasonings: 20 grams of cooked white sesame seeds, 150 grams of sugar, 60 grams of Chubang King Vinegar, 80 grams of Chubang Balsamic Vinegar, 15 grams of Chubang Fresh Soy Sauce, 3 grams of Chubang MSG, 100 grams of Knife Edge Chili Noodles, 5 Sichuan Pepper Noodles gram

Production Method:

1. Cut the pork neck into 2cm cubes;

2. Fry the ginger pine until golden brown and crispy, remove and control the oil and set aside;

3. Fry the cut pork neck repeatedly in 60% oil until the surface becomes crispy twice;

4. Make the sauce from the seasonings, mix sesame seeds, chili noodles, and Sichuan peppercorns and set aside;

5. Pour the sauce into a pot over low heat and simmer until thickened, pour in the fried pork neck to reduce the sauce, and sprinkle with knife-edge chili noodles;

6. Decorate with organic seedlings.

Dishes Features: Crispy and delicious, moderately spicy.