| Ingredients | |
| green onion | 1 stalk |
| ginger | a small part |
| Sichuan peppercorn | 1 tsp |
| pork shoulder | 600 g |
| oil for fry | as desired amount |
| marinade : cooking wine | 1/2 tbsp |
| soy sauce | 1/2 tbsp |
| salt | 1/2 tsp |
| scallion ginger water | 3 tbsp |
| batter : sweet potato starch | 4 scoops |
| all purpose flour | 1 scoop |
| egg | 1 pcs |
| cooking oil | 1.5 scoops |
| salt | 1/2 tsp |
| water | as desired amount |
| 食材 | |
| 葱 | 1根 |
| 姜 | 一小块 |
| 花椒 | 1小勺 |
| 梅头肉 | 600克 |
| 油(炸) | 适量 |
| 腌料:花雕酒 | 1/2大勺 |
| 生抽 | 1/2大勺 |
| 盐 | 1/2小勺 |
| 葱姜花椒水 | 3大勺 |
| 面糊:番薯粉 | 4勺 |
| 普通面粉 | 1勺 |
| 鸡蛋 | 1个 |
| 油 | 1.5勺 |
| 盐 | 1/2小勺 |
| 水 | 适量 |
