Cooking Steps

1. 

   Step1:Wash and cut the loin. Add some salt and cooking wine. Marinate for a whil

2. 

   Step2:Add 30g dry starch to egg white. Stir in a small amount of water until the batter is thick. Put the marinated tenderloin into the batter. Hang the batter on the top of the sliced pork

3. 

   Step3:Heat the pot and pour in the salad oil. Heat the oil at 70%. Use chopsticks to hold the meat strips one by one (57 pieces at a time) and fry the oil pan until the color changes. Remove and drain the oil

4. 

   Step4:Deep fry the loin. Let the oil temperature rise to 90%. Pour in half of the loin and fry it in the oil pan until golden and drain. Then pour in the other half and fry until golden and drain

5. 

   Step5:Leave a little oil in the pot. Stir fry the tomato paste until it is red oil. Then stir fry the mixed juice (sugar, vinegar, starch, water) until it is thick. Stir fry the fried tenderloin quickly (due to time, this process is not patted) until the tenderloin is hung with thick juice.

6. 

   Step6:Pour it into the lettuce on the plate. Sprinkle some white sesame seeds more fragrant