Cooking Steps

1. 

   Step1:Cut out the fascia and cut all the streaky pork into two parts. Cut the streaky pork from the middle with a flat knife. First, put a flower knife on one side of the meat. The depth is 1 / 3 of the thickness of the meat. Turn the meat over. Put a flower knife on the same side. The depth is 1 / 3 of the thickness of the meat. Cut the streaky pork from the middle and then cut into meat pieces about 1 cm thick. Put them into a bowl for use.

2. 

   Step2:Appropriate amount of ginger slices and shallot knots. Put them into a bowl. Add proper amount of cooking wine. Grasp and squeeze the juice. Add some salt to the tenderloin. Pour in the onion and ginger juice. Stick the meat by hand. Marinate for ten minutes.

3. 

   Step3:In the bowl, add a proper amount of raw meal, several times and a small amount of water. Mix the raw meal into raw powder slurry. The concentration is based on the standard that the hand can be lifted into a line. Then add an egg. Beat it evenly by hand. Add a proper amount of flour. Beat it evenly again by hand. (the amount of flour still depends on whether the pulp can be lifted and pulled in a straight line.) pour the beaten pulp onto the tenderloin. Use your hands to grasp it evenly and then use it for standby.

4. 

   Step4:Remove the oil in the pot and heat it to 50% heat. Use chopsticks to test the oil temperature. When the chopsticks are bubbling evenly, the oil temperature is appropriate. Put the fillet meat into the oil pot one by one. When the surface of the fillet meat is fried hard, quickly remove it. Burn the oil to high temperature oil. When the chopsticks are bubbling rapidly, the oil temperature is appropriate. Fry the surface of the fillet meat to golden yellow and remove it for standby.

5. 

   Step5:Add some sugar to the pot. Stir fry slowly over low heat. Boil syrup. When the syrup is to be bubbled, quickly pour in the right amount of Huadiao wine. Stir evenly. Then add the right amount of balsamic vinegar. Stir evenly. Pour in the sirloin. Stir fry until the syrup is all glued to the sirloin. Sprinkle in the scallion and turn off the heat. Delicious.

6. 

   Step6:Finished product drawin