Cooking Steps

1. 

   Step1:Cut the fresh tenderloin into large pieces. Slightly thicker. Slice the onion, ginger and carrot into shreds. Slice the garlic.

2. 

   Step2:Marinate the cut tenderloin with a small amount of salt, cooking wine and white pepper for 10 minute

3. 

   Step3:When the tenderloin is pickled, we take out the potato starch which is soaked in water a few hours in advance (I soak it in the water every time I wake up in the morning. I do it in the evening). Filter out the layer of water on the starch surface. The rest is the prepared water starch. It looks like it's solidified.

4. 

   Step4:Take the cured meat. Beat an egg white in it. Mix it with your hands. Then put it in the water starch powder and put less cooking oil (I put ordinary soybean oil). Use your hands to grasp the starch and pork evenly. Because starch is solidified. So it's hard to hold it. But just hold it for a while. It's better to bubble more starch.

5. 

   Step5:Put more oil in the pot. Heat it over medium heat. When the oil is 5 or 6% hot, change it to a small heat. Put the meat into the pot one by one. When it's a little golden, fry it out. Don't fry it too much.

6. 

   Step6:After the meat is fished out, continue to heat the oil in the pot. It can be changed to medium heat. When the oil surface is calm and there is a lot of smoke, pour the meat that has just been fried into the pot again for re frying. When there is purple on the surface of the meat, immediately fished out. It takes about 10 seconds.

7. 

   Step7:Brush the pot clean. Put in white rice vinegar and sugar (can be put more). Boil it over a small heat. When it's sticky, put salt, monosodium glutamate, scallion, ginger, carrot shreds and coriander into it when it's burnt yellow. Boil it until it's soft. Turn off the heat and pour the fried meat in. Quickly stir fry it out of the pot. Otherwise, it won't be crispy. It's better if it turns over the spoon. If you are afraid of failure, you can also pour the boiled juice on the meat.