Chinese Food

Cooking Steps

1. 

   Step1:Material preparatio

2. 

   Step2:Mash potato starch and baking powder with clear water. Pay attention that there should not be too much water. (I don't have to measure the amount of water put in.) after 10 minutes, you can see a thin layer of clear water on the surface of starch; if there is too much water on the surface, the starch paste will be too thin. You need to pour out too much water on the surface; otherwise, the paste will not hang

3. 

   Step3:Sliced meat. It's about 0.5cm thick. It's too thin and hard to fry. It's too thick and tastes bad.

4. 

   Step4:Add 1 egg white, a little salt and a little cooking wine to the cut meat; marinate for 15 minutes; if the egg white is too small, add a little water or half egg white to affect the taste of the meat

5. 

   Step5:Carrot slices, ginger slices and coriander slices for standb

6. 

   Step6:Tune sauce. The essence of this dish. Sugar, vinegar, soy sauce, salt; mix well. In addition, cut the garlic into minced garlic and add into the sauce. (garlic is a killer.) There is not much emphasis on the proportion of sugar, vinegar and raw soy sauc

7. 

   Step7:Take out half of the marinated meat and put it into the starch paste. Grasp it well and hang the paste evenly on each piece of meat

8. 

   Step8:The state is as shown in the figure. Don't look at the thin layer. After frying, the effect will come out; of course, if you love the thick layer, you can hang more paste. But it should be even. Otherwise, it will affect the taste; after frying half of the meat, knead the rest and put it into the starch paste.

9. 

   Step9:Heat up the oil in a hot pot. Fry the meat over medium or small heat. How hot is the oil? As shown in the picture, the meat bubbles. But remember not to fire. The oil should not be too hot. Otherwise, the skin is yellow and the meat is not cooke

10. 

    Step10:The state of fried meat. Yellowish ski

11. 

    Step11:Turn the fire and heat the oil to smoke. Fry the meat twice. This step can't be omitted. It's the key to making the pot meat crisp. The skin is golden. It's right to feel hard with chopsticks. Take it ou

12. 

    Step12:Keep the bottom oil in the pot. Put the sauce into the pot and boil it over high heat. Keep stirring with the shovel

13. 

    Step13:If it's bubbling, pour in the carrot and ginger shreds. Continue to stir until the soup is slightly thick. Quickly fry the fried meat for stir fry

14. 

    Step14:Stir fry with coriander. Basically wrap the sauce on the meat, turn off the heat and get out of the pot. The whole speed should be fast. The sauce should not be too much. Otherwise, the skin of the meat in the pot will be soft soon. Of course, it should not be too little

15. 

    Step15:Dish it. Garnish it with coriander