Cooking Steps

1. 

   Step1:Soak potato starch in water until the starch precipitates. Then pour out the clear water. Hang the starch soaked in water to the fille

2. 

   Step2:Cut the pork tenderloin into thick, palm sized slices. Prepare to hang the paste. It's better to use fresh pork. Otherwise, the frozen meat is too watery. It's easy to fry it with water.

3. 

   Step3:Hanging slurr

4. 

   Step4:The oil in the oil pot is heated. The first time you fry meat slices, you can leave the pot when the meat slices float

5. 

   Step5:What it looks like after the first blas

6. 

   Step6:Heat up the oil. Put the meat slices into the high-temperature oil pan and fry them quickly until golden.

7. 

   Step7:The second time it's fried, it's golden. It's beautiful. It's crispy. Now eat. Dip in salt and pepper. It's dry fried fillet. It's also delicious.

8. 

   Step8:Prepare white vinegar, sugar. Syrup I use; but I think white sugar is better.

9. 

   Step9:Pour out the oil in the pot. Brush it clean. Pour in white vinegar and sugar. Start to make juice

10. 

    Step10:Boil until the sweet and sour juice is thick. Add shredded carrot, shredded onion and coriande

11. 

    Step11:The last step is the most important. I have failed in this last step. Boil the sweet and sour juice to a thick consistency. Pour the fried meat into the pot and quickly hang the paste. If you can shake the spoon, it will be even better. I don't have that much strength in one arm. Ha ha. In short, the faster the better. Otherwise, it will not be crisp.