Cooking Steps

1. 

   Step1:First, mix the batter, cornstarch and flour. 1-1 add water to make a lake. Then let it stand for about 20 minutes. Let it have a fermentation proces

2. 

   Step2:Remove the fascia from the pork. Cut it into half a centimeter pieces. Add a little salt to the bottom. Don't use too much salt. Because there is sweet and sour juice at the back

3. 

   Step3:Cut the carrot. Because there is a little fungus left at home, we temporarily add fungus

4. 

   Step4:Mix sweet and sour juice. This is a universal juice. All sweet and sour dishes can be used. This time, the proportion is 5 tablespoons vinegar, 3.5 teaspoons sugar, a little salt, 5 teaspoons water and 1 teaspoon corn starch

5. 

   Step5:Pour more oil and oil into the pot. The frying is thorough. Dip the pork in the batter. When the oil temperature rises to 50% heat, fry it in a small and medium fire. When the frying is golden, remove it. Turn on the fire to let the oil continue to heat up for re frying. The re frying time should not exceed one minute

6. 

   Step6:Leave the bottom oil in the pot. Stir fry the garlic. Stir fry the carrot and agaric. Then put in the sweet and sour juice. When the juice is thick and bubbly evenly, put the fried meat slices into the pot. Let the meat slices be wrapped in the sweet and sour juice evenly and then the pot will come out.