Cooking Steps

1. 

   Step1:Slice the loin. The thickness is moderate. When the thickness is cut, the blade can be thinned. Use seasoning wine and salt for 20 minute

2. 

   Step2:Mix the starch and flour in the same proportion. Dip the meat slices one by one and mix the powder

3. 

   Step3:Pour the essential oil, vinegar and sugar into the ketchup and mix them in a small bowl. Thicken them with starch. Cut the onion, ginger and carrot into thin shreds

4. 

   Step4:Burn oil. When the oil temperature is about 50 degrees, put a piece of meat into the oil pan. After frying on medium heat, return to the oil pan again. Fry together on high heat

5. 

   Step5:In another pot, add oil, stir fry onion, ginger and carrot. Then pour the prepared seasoning into the pot. Put the prepared starch water. After the paste is made, pour the meat in. Stir quickly and quickly. Make sure the meat is crispy. Wait until the meat is evenly wrapped by the juice and put into the plate.

6. 

   Step6:Decorate it with coriander. It's finished with delicious pot and baorou with sauce. Do you drool?..