It's Ber-month already, are you ready for the Holiday?
1 front pig leg (whole)
2 cups water
1 teaspoon salt
1/4 tsp seasoning
1 liter cooking oil
Boil the pig leg in a wok in low fire with salt and seasoning. Remove from fire when almost done. Drain and let it cool. Wrap in plastic and frezze overnight.
Next day, boil 1 liter oil and deep fry the leg while it is frozen so that its skin will be crispy but the meat is still soft. Perfect with ketchup or soy sauce, vinegar and garlic solution.