Cooking Steps

1. 

   Step1:Shred ginger, onion and carrot. Chop garlic into foa

2. 

   Step2:Slice the inner ridge into 34 mm slices for later us

3. 

   Step3:Add 2G salt, 1g pepper, 5g cooking wine, 5g ginger and scallion water. Marinate for 10 minutes

4. 

   Step4:Pour 30g white vinegar, 40g white sugar, 2G salt, 5g lemon juice and 10g tomato sauce into the bowl and mix well. Set asid

5. 

   Step5:In a large bowl, add 100g potato starch and 20g corn starch. Slowly pour in water. Adjust the starch paste to a flowing drawing state

6. 

   Step6:Put in the meat slices. Let them dip into the paste evenl

7. 

   Step7:Put a large amount of oil into the pot and heat it to 60 ℃. Put pieces of meat with starch paste into the pot. Fry for 5060 seconds with medium heat. Fry until the surface is slightly hard and drain

8. 

   Step8:Turn the oil temperature to 70% heat (about 240 ℃). Turn the medium and small heat again. Fry the meat slices for 30 seconds. Remove them

9. 

   Step9:Another pot. Pour in a little oil. Stir ginger and garlic. Pour in the sauce. Stir until sugar melts. Put in onion, carrot and fried meat. Stir until the meat is evenly covered with sauce. Sprinkle coriander on the pot