Cooking Steps

1. 

   Step1:Cut the fillet into strips slightly thinner than the thumb. Chop onion, ginger and garlic into a bowl for later us

2. 

   Step2:Cut the meat and add an egg. A little sugar. A spoon of water starc

3. 

   Step3:Grasps the above seasoning evenly, marinates for more than 30min, and makes the meat fully absorb the egg liquid and water starc

4. 

   Step4:Add dry starch and a little (that is, a little) flour to mix the marinated meat. Wrap the paste evenly

5. 

   Step5:When the oil is hot, gently drag the ribs one by one into the oil pa

6. 

   Step6:For the first time, you can knock the batter on the surface with chopsticks. Then take out the drain oil. Don't turn off the fire. Let the oil warm up for re frying

7. 

   Step7:When the temperature of the oil rises again, pour in all the ridges and fry again

8. 

   Step8:The key to preparing this dish is sauce. The ratio of sugar and white vinegar is one to one. The ratio of tomato sauce to white vinegar is 3 to 5. The old soy sauce is the best. I shake my hands a lot today. The final color is a little dark

9. 

   Step9:When the fillet is golden, you can drain it

10. 

    Step10:Leave a little oil at the bottom of the pot. Boil the sugar and vinegar juice prepared just now. Put in the minced onion, ginger and garlic. The fire is too fierce here. You can't see the minced onion, ginger and garlic I put in directly. When the soup is thick, you can put the ridge into the dressing. Shake it a few times to fully wrap the juice and then you can put it out of the tray

11. 

    Step11:Dangdang ~ wood has a dish. Wood has beauty. But there are delicious ones