Cooking Steps

1. 

   Step1:Starch 1-1 was added to water and allowed to stand for 2030min. Then pour out the upper layer of clear water. Keep the turbid part of the bottom layer. Pour in a little oil. A spoon of salt. Mix well to make starch paste.

2. 

   Step2:To make the sauce (I made Chifeng's pot and baorou, so the taste is salty), take the domestic porcelain spoon as the standard - vinegar 1, raw soy sauce 2, old soy sauce a few drops of sugar Zero point three Cooking wine Zero point five Starch water 1 salt Zero point five Can be increased or decreased appropriatel

3. 

   Step3:Slice the pork tenderloin (it must be a large tenderloin). Each piece of meat is about the thickness of the back of the kitchen knife. Take a carrot and cut it into thin slices. Cut onion and ginger into thin slices. Cut coriander into thin slices. Cut garlic into small slices as much as possible.

4. 

   Step4:Put the sliced meat into the starch paste and grab it. Knead it for a massage. Let each piece of meat hang the starch paste.

5. 

   Step5:Pour a lot of oil into the pot. The oil in the pot is about an inch deep. Heat up the oil. When the oil temperature is 80%, it turns into a small fire. (80% of the oil temperature is the right time to drop the starch paste into the pot. The starch paste rises rapidly and bubbles. The oil is hot.

6. 

   Step6:Spread the slices of meat into the oil pan. Pay attention not to drop too many at a time. The meat stained with starch paste is easy to stick. Pay attention to let them separate and turn over with chopsticks. Fry the meat for about 40 seconds at a time. The gold in the picture can be fished out. Fry the remaining pieces of meat in sequence.

7. 

   Step7:Turn the oil pan into a big fire. Put the fried meat into the pan again. In order to fix the shape of the meat and fry it to a crispy taste. At this time, you can fry each piece of meat for 3 seconds (silently) and then turn it upside down for another 3 seconds. The fish is quickly fished out as shown in the figure.

8. 

   Step8:Pour out the oil in the pot. Keep the bottom oil. The fire heated up. Add the shredded carrot, onion, ginger, garlic and coriander to stir fry to give the fragrance. Pour in the sauce and bring to a boil. Pour in the meat and stir quickly to make the meat hang juice. Turn off the fire. Out of the pot. Install the tray. Sprinkle a little more coriander at the end. Done.