Cooking Steps

1. 

   Step1:Slice tenderloin. Coat with dry starc

2. 

   Step2:Shred the scallion at the place of scallion white. Shred the ginger for standby. Mix the starch and flour in the proportion of 1-1. Add a little oil to mix and then add water. Mix into the batter (not too thin. It can't hang the batter like that). Put the sirloin wrapped with dry starch on the batte

3. 

   Step3:Add oil to the pot. Use it at home. Not too much. The meat is thin. Add more oil than the meat slices. Heat the oil. Dip the batter in the chopsticks and put it into the oil pan. If the oil flowers like small bubbles appear quickly, it means that the oil temperature is just right. Turn off the heat and keep warm. Fry the pork tenderloin in the pan until it is white as shown in the picture.

4. 

   Step4:After frying, heat up the oil, and then re fry the tenderloin (the same as fried chicken. The purpose of re frying is to ensure that the meat inside will be cooked, and the re frying can force out the extra oil in the batter when the meat is fried for the first time). After the second time, fry it until golden yellow and take out the color as shown in the figure

5. 

   Step5:Pour out the extra oil in the pot, leave only a small part. Put in the sugar. Stir until the sugar turns red. Then add a little starch paste prepared in advance to increase its viscosity. (be careful here that the oil is too hot to fry. So please pay attention to the safety during the operation.) stir the sauce until it bubbles. Then put the fried tenderloin, ginger and onion into the pot together and stir quickly. Add some white vinegar to get out of the pot. (don't fry for too long. Otherwise, the meat will not be delicious. Fry both sides to make the meat mature. Stir fry to make the sauce cover the meat.