Cooking Steps

1. 

   Step1:Slice pork tenderloin. Put it into a bowl. Put in a little cooking wine and salt. Mix well and marinate for a while. The specific time of marinating depends on the speed of your preparatio

2. 

   Step2:Start to prepare. Shred the scallion. Cut the length of the finger. Slice the coriander. Cut the length of the finger. Shred the ginger. Look at the length. Slice the garlic. Forget to buy the carrot. It's also the shred. Just the length of the finger. In a word, it's fine and thin enough.

3. 

   Step3:I forgot to pat the starch. I'd like to briefly say 1. Starch must be potato flour. The others are pulling calves. 2. Put in half a bowl of starch in a large bowl (according to the meat quantity) and then pour in water to mix the starch and water. 3. Wait for the starch to settle. 4. Pour out the water after settling (don't be afraid that the starch will slip out. Because the starch has already been pasted on the bowl). 5 don't forget to ignite the oil in the pot at this time. Slowly take out the starch and put it into the meat. At this time, the starch has moisture. Just right. 7. After the starch is buckled, start to scratch the paste. It's not easy to paste. It's OK. Just scratch it as well as possible. Put some oil in it. It's not easy to break oil when frying meat. 8. Take a look at the oil temperature. Let's talk about it in particular. Because the firepower of a private home is not as strong as that of a hotel? So it's better to make the oil temperature higher. 9 try the oil temperature with meat slices. When the meat slices enter the pot, they will bubble immediately, and then the oil temperature is just right. 10. Put the meat piece by piece. Don't forget to use more starch when putting the meat. Because it's possible that we didn't catch all the meat. Later, we can fix i

4. 

   Step4:1. Fry it until it's a little golden and a little hard. Then take it out. After all the frying, heat the oil up a bit. Then bring all the meat slices back. This time it's for crispness. Wait for the meat slices to make the sound of Kaka's crispness, and then take it out immediately. It's not delicious to fry vigorously and play with the calve

5. 

   Step5:Let's talk about the sweet and sour juice. In order to save trouble, I didn't mix the sweet and sour juice. I put the vinegar in the pot first and then the sugar in it. Put more vinegar. Otherwise, the vinegar will not be saccharified before it is. The vinegar will evaporate almost. Don't worry about the vinegar smell here. It's powerful to use 9 degree vinegar. No problem. Pour in onion, ginger, garlic, carrot, etc. and stir fry. Stir fry until fragrant. Pour in the meat immediatel

6. 

   Step6: