Cooking Steps

1. 

   Step1:The tenderloin is refrigerated for several hours. It's easier to slice. (making pot meat and choosing pork tenderloin. It's better to have small tenderloin. I got up late. My aunt robbed the small tenderloin. I made it with Tongji.

2. 

   Step2:Cut pork tenderloin into 5 mm thick slices. Shred ginger and scallio

3. 

   Step3:Pour 3 tablespoons of starch and flour into a bowl. Add a little oil, water and batter. The shape of the batter is to lift it in a straight line. (as shown in the figure

4. 

   Step4:Put a lot of oil in the pan. When the oil temperature is 50% hot, start frying the meat slices. Fifty percent heat is 150 degrees. You can measure it if you have a thermometer. If you don't have a thermometer to judge the fifty percent heat oil temperature, you need to find a section of green onion and put it into the oil. There are a lot of bubbles on the side. As shown in the picture.)

5. 

   Step5:The meat slices are wrapped with paste. Slowly unfold them and put them into the oil pan. Be sure to expand. It's beautiful to come out like this. Fry it in light yellow and fish out.

6. 

   Step6:The pork slices in the pot need to be fried twice. The second time is to make the meat crisper. And the oil on the meat is forced out. The temperature of oil is 80% hot. 80% of the heat is the smoke in the pot. Fry it until golden.

7. 

   Step7:Keep the oil in the pan. Add 6 tablespoons sugar. Stir fry in low heat to melt and bubble. The color should be red by this time. Then add hot water. Be sure to have hot water. Cold water can have serious consequences. After adding salt and stirring evenly, add water lake powde

8. 

   Step8:After the soup is a little thick, pour in the fried meat slices and shredded ginger and onion. Stir fry quickly. Dip each piece of meat in the soup. The meat won't be crispy after it's been in the pot for a long time.

9. 

   Step9:Pour some white vinegar into the pot. Turn the pan. Come out.

10. 

    Step10:The food will smell of vinegar. Do it now. Guys.