Cooking Steps

1. 

   Step1:Marinate the thick slices of meat with salt, MSG, pepper powder, cooking wine and egg white. Shred the onion and ginger. Slice the garlic.

2. 

   Step2:Stick the marinated meat slices with dry starch for about 10 minute

3. 

   Step3:Heat up the oil in a large amount in the pot. Adjust the starch to a thick paste with clear water. When the oil temperature is over 5 layers, hang the meat slices with starch slurry and fry them in the pot. When the skin is raised, remove them. When the oil temperature continues to rise, fry them again in the pot until golden yellow is removed.

4. 

   Step4:Use sugar, rice vinegar, cooking wine, a small amount of raw soy sauce and salt to mix the juic

5. 

   Step5:Heat the bottom oil in the pot. Stir fry the onion, ginger and garlic. Pour in the mixed juice and bring to a boil. Pour in the fried meat slices. Quickly shake them out of the pot. Finally, add some parsley. PS - because we need to shake the juice as soon as possible, so we didn't have time to take photos. If the time is long, the meat will not be crisp.