Cooking Steps

1. 

   Step1:Prepare materials. Cut the tenderloin into large pieces about 0.3cm. Add 1 teaspoon of chicken essence and 1 / 4 teaspoon of egg white, half of which are salted, and 1 teaspoon of rice wine. Marinate for 20 minutes.

2. 

   Step2:Mix a few drops of corn starch, 3 tablespoons of water and half of egg white salad oil into a liquid flow.

3. 

   Step3:Pat the marinated fillet evenly with a thin layer of dry starch. Put the mixture into the batter and wrap it.

4. 

   Step4:Heat the oil in the pan to 70% heat. Medium heat.

5. 

   Step5:Fry for about 3 minutes. Take it out.

6. 

   Step6:After the oil in the pot is heated again, put in the meat slices and fry until the color turns to golden yellow. Take it out.

7. 

   Step7:Salt 1 / 4 teaspoon chicken powder 1 / 4 teaspoon rice wine 1 tablespoon sugar 1 tablespoon raw sauce 1 tablespoon vinegar 1 tablespoon starch 1 teaspoon mix into juice for standby.

8. 

   Step8:Cut the onion, ginger, garlic, carrot and coriander into small pieces.

9. 

   Step9:Leave a little base oil. Stir fry the onion, ginger and garlic to tast

10. 

    Step10:Leave a little base oil. Stir fry the onion, ginger and garlic to tast

11. 

    Step11:Quickly pour in the mixed juice and coriander. Mix well.