Cooking Steps

1. 

   Step1:Ingredients - pork fillet (lean meat), cooking wine, salt, sugar, vinegar, tomato sauce, egg, white pepper, corn starch.

2. 

   Step2:Processing meat - wash the pork fillet and cut into thick slices first, then into strips.

3. 

   Step3:Add ordinary white porcelain spoon, a spoon of cooking wine, a half spoon of salt, a half spoon of pepper and an egg, and marinate for 20 minutes. This process can remove the smell and taste the meat.

4. 

   Step4:Vermicelli paste - usually use corn starch and water to dilute it into starch paste and wrap it on the meat surface. Then grab it evenly and wrap it with dry starch and fry it in the pot. However, the proportion of the paste is not well controlled. Too thin or too thick will affect the taste. You can wrap the meat strips with dry starch directly, shake off more starch and fry it. (note that it must be corn starch. The taste of corn starch fried will be crisper.

5. 

   Step5:Deep fry - heat the oil in the pan to 60% heat, then turn to a small fire (try to make small bubbles with wooden chopsticks). Add the starch coated meat strips and deep fry them. Fry the crispy shell and set it. The color will turn yellow and then fish out. Re fry - heat the oil to 70% heat (about 3-5 minutes). Pour the meat into the pot again. Fry until the skin is golden.

6. 

   Step6:Stir fry - another pot. Add a little oil of the fried food and heat it over medium heat. Stir in tomato sauce and stir fry for a while. Add ordinary white porcelain spoon. 1 spoon salt. 1 spoon vinegar and 2 spoon sugar (the meat used here must be about 1kg. The ratio of vinegar and sugar is 1-2. Of course, if you like to eat sweet, put more sugar. If you like to eat sour, put more vinegar.) and a small bowl of water starch (the ratio of water starch is 1-1). Mix the bottom juice. When the soup thickens, put in the deep fry Of meat.

7. 

   Step7:Stir fry and spread the sauce on every piece of meat. Finally, sprinkle a little white sesame seeds and dish out the pot.