Cooking Steps

1. 

   Step1:Side dishes - pork tenderloin, carrot, scallion, ginger and garlic ingredients - starch cooking wine, sesame salt, sugar, tomato sauce, vinegar, raw sauc

2. 

   Step2:Wash and cut the tenderloin into 5 mm thick slices. Use a small hammer to beat the meat pieces for several times. The taste is better.

3. 

   Step3:Marinate with a little cooking wine, salt and soy sauce for half an hour.

4. 

   Step4:The cured meat is first coated with dry starch. Prepare starch in a bowl of water. The ratio of water to starch is about 1-1. It's fried once with water starch.

5. 

   Step5:Shredded carrot, chopped ginger, scallion and garlic. Prepare a bowl of sauce. Take a small spoon as the benchmark - two spoons of tomato sauce, one spoonful of sugar, one spoonful of vinegar, one half spoonful of raw soy sauce, one spoonful of dry starch, two spoonfuls of water and a proper amount of salt.

6. 

   Step6:Start the oil pan. Turn the oil to a low heat. Fry the meat once over the water starch. One piece at a time. Fry slowly until the color changes, and then fish out.

7. 

   Step7:Turn to high fire and heat up the oil. Fry again for about 30 seconds. It's just crispy.

8. 

   Step8:Leave some base oil in China. Stir fry ginger, scallion and garlic. Stir fry carrot for a while.

9. 

   Step9:Stir fry the sauce down.

10. 

    Step10:Stir fry the fried meat quickly. Wrap the sauce and leave the pot immediately. Sprinkle the sesame and scallion and eat while it's hot. The crisper, the better.