Cooking Steps

1. 

   Step1:Starch and water together. Let them mix well. Then let them settle. It's for the paste of pot meat. It takes about one hour and two hours to precipitate.

2. 

   Step2:Pour out the clear water on it. Just leave a little water floating.

3. 

   Step3:Cut the meat into thick slices.

4. 

   Step4:Food pictur

5. 

   Step5:Grab the starch with your hands and put it on the meat slices. Later, I use chopsticks after mixing. Because it's hard to grasp the starch, it's very pleasant to touch with your hands.

6. 

   Step6:Pour a bowl of dry starch into the hot oil. Roll out the water bound starch here. You can put the plate and put it in the oil pan for a while. I'm not afraid it won't explode. And this paste is very crispy.

7. 

   Step7:Twice. Fry once and set aside. When the second pot is good. The first time you fry it, you can fry it again. It's also for crispness later.

8. 

   Step8:The first one. The second one will turn yellow. I use salad oil. I don't like the taste of the oil. It's not more yellow.

9. 

   Step9:The second time.

10. 

    Step10:The sauce can play its own role. Sugar and vinegar are the most important. Put some salt and some starch in the seafood sauce. Taste it. In fact, there is also an important thing is not too much soup. Every time I go to a restaurant, the soup is not much. Otherwise, everything will be soft.

11. 

    Step11:Then fry shredded carrots and scallions with oil. My husband doesn't like ginger, so I didn't put it. It should be. Forget to take pictures. Then add sauce. Thicken with starch and pour it into the fried pot. Because it won't be soft.

12. 

    Step12:Photo waste.

13. 

    Step13:Done.