Cooking Steps

1. 

   Step1:As for the processing of sirloin meat, the picture shows the whole sirloin meat. In fact, it can be cut directly into small pieces. It can also be processed without any troubl

2. 

   Step2:First make a piece about 5mm thick horizontall

3. 

   Step3:And then cut the cross blade on the surface

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   Step4:In turn, cut the rhombic flower knife closely at an angle of 45

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   Step5:Finally, we can change the knife to a meat slice about 1cm wide, which is suitable for making all kinds of things (such as fried pork chop). It makes the meat softer, but it's really troublesome to make. I'm usually lazy not to do thi

6. 

   Step6:Cut the meat and add wine, soy sauce, salt and vinegar. Marinate for half an hour without too much salt. After all, the final taste is sweet and sour. First add some salt to the taste. It can also be used to soften the meat and remove the fishy smell of the sweet vinegar. So I added a little bit of soy sauce. The amount of soy sauce is very small. It's just a tast

7. 

   Step7:Starch. Mix flour and water about 1-1-2 (volume ratio) ~ mix with a small amount of baking soda to make a batter ~ if you want to have a crispy taste, you'd better not add eggs

8. 

   Step8:Preheat the oil pan. Dip the marinated fillet in the batter. As shown in the figure, it can be seen that the consistency of the batter is relatively high because of many questions. Here's a supplement - if the batter will drop during the frying, the oil temperature may not be enough. This batter is thin. It's thin and tastes good. If you don't mind the thick paste, you can increase the amount of powder. It will hang better. But the taste is not so crispy.

9. 

   Step9:Throw it into the oil pan and fry it up

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    Step10:It's OK to fry until the surface is slightly yellow. At this time, bite into the crispy and crispy paste. Because of a little bit of baking soda, the paste is very fluffy and a little foaming. If not, the shape will be straigh

11. 

    Step11:Deep fry it all and then fry it again (i.e. throw it all back to the oil pan and fry it once to make the surface crisper) for standby

12. 

    Step12:Tomato sauce, sugar and vinegar are added, and then starch water is added to thicken the sauce. Generally speaking, the sauce with tomato sauce is better. But I prefer the version without tomato sauce, but because the vinegar in dormitory is so sour, so I can't use more, so I can only make the tomato sauce version

13. 

    Step13:Put the fried meat into the sauce and roll it. Dip evenly and you can start the pot. You'd better eat it right away. My compan

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