Cooking Steps

1. 

   Step1:Cut carrot, scallion, ginger and garlic into foam. Chop the cilantro.

2. 

   Step2:Wash pork loin.

3. 

   Step3:Mix 1 tablespoon of soy sauce, half of salt, 1 tablespoon of Shaoxing yellow rice wine and 3 tablespoons of water. Cut pork loin into thick slices. Put in. Put the lid on. Put it in the fridge.

4. 

   Step4:In a bowl, dissolve the potato starch in a glass and a half of water and stir until it is completely dissolved. Place the potato starch to the bottom.

5. 

   Step5:Prepare sugar sauce, vinegar, half spoon salt and sesame oil. Stir to dissolve. Set aside.

6. 

   Step6:Pour out the water after the potato starch precipitates. Leave the potato starch paste at the bottom.

7. 

   Step7:Put the pork slices in a bowl. Coat the pork with potato starch completely by hand.

8. 

   Step8:Heat the oil in a deep pot. Medium heat is OK. Otherwise, the pork will get old if the fire is too big. Carefully put the pork slices into the oil one at a time. Leave space in the middle. Avoid sticking together.

9. 

   Step9:Fry each batch for 2 minutes. Put the fried pork on the iron rack and drain.

10. 

    Step10:Spare.

11. 

    Step11:Leave a spoonful of oil in the pan. Heat the pan over medium heat. Boil the ginger and garlic briefly.

12. 

    Step12:Add the sauce. Raise the temperature. Add the carrot.

13. 

    Step13:Add onion and coriander.

14. 

    Step14:Add the pork and stir it quickly. Each piece of pork has a thin layer of sauce.

15. 

    Step15:From the pot to the plate.

16. 

    Step16:The ones in the shop outside are big. The family version can be made smaller.

17. 

    Step17:It's most delicious to eat when it's hot.

18. 

    Step18:Try it.