Cooking Steps

1. 

   Step1:Wash pork tenderloin and cut into strips of equal size. Put them in a bowl for later use. Cut up the onion, ginger and garlic. Divide them into three parts. It will be useful late

2. 

   Step2:Add a portion of chopped scallion, ginger, garlic, monosodium glutamate, salt, egg white and cooking wine into the bowl with meat. After grasping, add a small half bowl of water starch. Marinate for standby

3. 

   Step3:In another bowl, add a portion of minced onion, ginger and garlic. Add 2 spoons of soy sauce, 3 spoons of vinegar, 3 spoons of sugar, a little salt, a proper amount of water. Mix well in one bowl.

4. 

   Step4:When the oil is hot in the pot, add the tenderloin one by one. Make sure it's one by one, or it'll all stick together. Deep fry the meat in medium low heat until it's seven layers ripe. The purpose of medium low fire is to make sure that the meat can be cooked inside without Canna falling out. Remove the yellowish oil. Reheat the oil until it is warm. Pour in the meat again. Fry until golden yellow. Remove the oi

5. 

   Step5:Pour out the extra oil in the pot. Reserve the bottom oil. Half part of the chopped onion, ginger and garlic and stir fry them. Pour in the bowl juice that has been mixed in the above steps. When the juice is thick, quickly stir fry the fried tenderloin and wrap it in the juice. Turn to a handful of white sesame cooked under low heat. Half of the chopped onion, ginger and garlic and turn off the heat and start the pot.