Cooking Steps

1. 

   Step1:Cut pork fillet into 5 mm thick, 3 cm wide and 5 cm long slice

2. 

   Step2:Marinate the meat with a little cooking wine, soy sauce and salt. Burn oil to 60% heat in case of fir

3. 

   Step3:Deep fry the starch paste of the meat slices in the pot until both sides are golden and fished out (the paste should be able to insert chopsticks). Cool it. Heat the oil in the pan to 80% or more. Fry the fried tenderloin and remove i

4. 

   Step4:Restart the pot. Put the oil on medium heat, stir fry the shredded onion and ginger, add 2 tablespoons of white vinegar, 2 tablespoons of sugar, 3 tablespoons of carrot, stir fry. Pour in 1 tablespoon of water starch and boil

5. 

   Step5:Stir fry the fried meat quickly. Wrap the soup on each piece of meat. Before leaving the pot, pour 1 tbsp of balsamic vinegar. Leave the pot and put it on the plate.