Cooking Steps

1. 

   Step1:Cut the tenderloin into 5mm pieces, which are too thin, easy to burn, too thick and easy to fry. If you think it's not easy to cut, you can put them in the fridge and freeze them for a while, which will be easier to cu

2. 

   Step2:Put the sliced meat into the plate and add the salt cooking wine five flavor powder and an egg white to marinate i

3. 

   Step3:Here are two kinds of fried paste that I don't think will work. The first one is to add water to the starch and then pour out the water. The second one is to stick the meat slices with dry starch once, dip in the egg liquid once, and then wrap a layer of ordinary wet powder to see what you like.

4. 

   Step4:When the pot is three minutes hot, you can put oil on it. When you put your hands on the top of the pot, you can put meat slices wrapped in batter when you feel hot. When you fry it a little golden, you can pick it up. When you heat the oil again, you fry it again. When you fry it golden, you drain the oil. The first time you fry it is to shape it. The second time you fry it is to color it

5. 

   Step5:Mix a bowl of juice, half teaspoon of salt, a little chicken essence, a teaspoon of soy sauce, three teaspoons of soup, and five teaspoons of vinegar. Don't worry about being too sour. They will evaporate when cooking

6. 

   Step6:Pour the oil of the fried meat into the pot, add some chopped scallion and garlic, stir fry them, cook them into the bowl of juice, add wet starch, thicken them, quickly pour the meat into the pot, and then you can get out of the pot

7. 

   Step7:When I like to make it, I'd like to set aside some meat sections and dip them in salt and pepper to make them dry fried meat sections..