Cooking Steps

1. 

   Step1:Slice the tenderloin. The thickness is about 2 mm. Tip-1 is not the thinner the better. Too thin to fry, it will become dried meat. There is no tender taste in the souffle. It's better to bite the meat when it's cooked. Freeze the meat a little before you cut it. It will cut better.

2. 

   Step2:Scallion, garlic and ginger are ready for use.

3. 

   Step3:Add some corn starch and water to make a paste. My picture is wrong You should add water again until the meat slices can easily hang on the paste. It won't be too thin. You can see too much meat color.

4. 

   Step4:When the oil temperature is low and the heat is 70% or 80% (the pot doesn't smoke), spread the pasted meat pieces in the pot and fry them. Fry them on both sides until they are golden. Then fish them out for use. Tip - don't turn over the meat just after it has been put into the pot, so as not to touch the unformed starch shell. When you gently poke the meat with chopsticks, it will float onto the oil, and then turn over.

5. 

   Step5:Pour all the meat that has been fried for the first time into the pot. Deep fry it for the second time. The second time is to make the starch shell crisper.

6. 

   Step6:Deep fry and serve.

7. 

   Step7:Leave less oil in the pot. Stir fry the onion, ginger and garlic. Control the oil temperature. Don't fry the onion. Then add the juice mixed with the rice vinegar 1-2 in advance. If you like the sweet taste, you can add some sugar. Add the fried meat. Stir with a spoon. Let the soup hang well. Quickly get out of the pot. The last step should not be too long. Otherwise, the meat in the pot will not be crisp.

8. 

   Step8:Out of the pot.

9. 

   Step9:It's crispy outside and tender inside. It's sour and fragrant.