Step1:Fasciotomy of the internal spin
Step2:A little salt, a little cooking wine, and an egg white are to be grasped and prepared.
Step3:One and a half eggs, two spoons of starch, three spoons of flour, one gram of baking powder. Mainly to make it more fluffy. Water is about three spoons. To make a drawing past
Step4:Make it paste for standby. It can't be too thin or it won't be pasted.
Step5:Heat 50% of the oil into the pot one by one. That is to say, there is a little bubble after putting it into the pot. Fry until it's golden.
Step6:The first time you fry it, the temperature of the oil rises to 70% and it smokes. Put it into the loin several times and fry it again until golden brown.
Step7:The refilled spoon is rattling.
Step8:Three spoons of sugar, three spoons of vinegar, three spoons of ketchup and half of salt. Make a paste. A little water lake powder for use.
Step9:Put a little water in the pot and heat it up. Put the tomato paste into the pot and stir it to froth.
Step10:Pour in water starch on the surface to make it shiny and sticky. Then pour in the sirloin and stir fry evenly. Pour in some light oil and leave the pot.
Step11:Sweet and sour is it. I like sweet and sour. I used apple vinegar instead of white vinegar when I ran out of white vinegar at home.
Cooking tips:Small fire deep frying is to let the sirloin ripen first. Second deep frying is to spit out the oil sucked in by deep frying to form a hard shell to increase the taste. Beat more water into the marinated meat. The meat will be tender after frying. There are skills in making delicious dishes.