Cooking Steps

1. 

   Step1:First wash and slice the pork fillet. Don't cut it too thin. It's about the thickness of the coin.

2. 

   Step2:Marinate the cut sirloin with a small amount of salt, cooking wine, white pepper and a piece of cinnamon for several minutes.

3. 

   Step3:At this time, prepare the small ingredients. Cut the washed red pepper, onion and ginger into shreds (more ginger is needed). Crack the garlic. Cut the cilantro into sections. Install the disk for standby.

4. 

   Step4:Let's mix the paste again. Put the corn starch in a small basin. Pour in cold water and more oil. Stir it by hand until there is no dry powder in it. You can catch it by hand, but it can flow down from your hand. You can see the basin. If you feel dry, you can add some water. If you feel thin, add a little starch. The amount of paste is adjusted according to the amount of your own meat. You can control it by yourself. I suggest a little more. Put the paste aside and wake up for two minutes. Let it mix with the air.

5. 

   Step5:Then we mix the juice. Take an empty bowl. Put in salt and more sugar. White vinegar and honey. Mix according to your taste. Put it aside for future use.

6. 

   Step6:Let's pour a lot of oil into the pot. Turn on the fire and heat it up. Then we can pour the cured meat into the wake-up paste. Mix it up. Let each piece of meat be covered in the paste. When the oil is six minutes hot, put the wrapped meat in. Spread them out with a spoon. When the meat floats up, it can be fished out. Then when the oil is seven and a half minutes hot, fry the fried meat again under the pot. Fry it to the meat surface It's yellowish. Just scoop it up and shake it with a spoon. It'll make a crisp sound.

7. 

   Step7:Another pot. Put a small amount of oil. Put the mixed juice into the pot. Shake well. Then put the fried meat and small ingredients into the pot and stir fry. Cook until it's sticky and crispy. The pot is ready.