Cooking Steps

1. 

   Step1:Shredded scallion, ginger, carrot and soaked in water for a whil

2. 

   Step2:120g potato starch (preferably potato starch

3. 

   Step3:Add water to dilute and mix until it settle

4. 

   Step4:Pour the upper layer of water in a good wa

5. 

   Step5:In the time of sedimentation, if you like crispy slices, you will have thin slices, if you like meat quality, you will have thick slices, clean them with water, remove blood, add salt cooking wine, onion and ginger, marinate for 10 minutes

6. 

   Step6:The remaining precipitated starch is especially hard and mixed with edible oi

7. 

   Step7:Marinate the meat, take out the onion and ginger, and pour them into the starch paste, and grasp them wel

8. 

   Step8:When the oil pot is 60% hot, the meat slices are fried firs

9. 

   Step9:After shaping, the surface is pimple and whit

10. 

    Step10:The second explosion after the oil temperature rises and smok

11. 

    Step11:Take out the golden oil control colo

12. 

    Step12:Boil the white vinegar and sugar under the boiling wate

13. 

    Step13:Add the pickled carrot, onion and ginge

14. 

    Step14:When the sauce is thick, put in the fried meat slices, stir fry them, and then put them out of the pan and put them on the plate

15. 

    Step15:Sprinkled with coriande