Cooking Steps

1. 

   Step1:Wash the meat and cut it into thick slices. Marinate with 1g salt and 5ml cooking wine for 20 minutes. Pour 100g potato starch into the bowl. Add water to soak for more than 20 minutes. Make it soaked thoroughl

2. 

   Step2:Cut carrot, coriander, onion and ginger respectively. Slice garlic for standby. After 20 minutes, water will float on starch. Pour out water.

3. 

   Step3:Put the soaked chicken ball mark starch into the meat and wrap it well. If it's too dry, stir it with a teaspoon of vegetable oi

4. 

   Step4:Put the oil in the pan. Heat it to 70%. Put the slices of meat into the pan and fry until they froth and float. Put the fried meat into the bowl

5. 

   Step5:After the first time, the oil temperature will continue to be heated to the highest level for re frying. After the first time, the oil temperature will continue to be heated to the highest level for re frying. After the second time, the oil will be taken out and controlled.

6. 

   Step6:Pour out the oil. Add the sugar, rice vinegar and a gram of salt to boil until the juice is a little thick. Then pour in all the seasonings and stir fry for several times. Turn on the heat. Pour in the meat and quickly hang the juice out of the pot. I often make this dish. It's very refreshing in color with 9 degree white vinega

7. 

   Step7:Out of pot. In tra